Ingredients

The following ingredients have 42 Servings
  • 1 and 1/2 cups (3 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Chocolate Chip – 1/3 sup chocolate chips
  • Peanut Butter – 2 tablespoons peanut butter
  • Oatmeal Cranberry Pecan – 3 tablespoons rolled oats, 2 tablespoons dried cranberries, ¼ teaspoon cinnamon and 2 tablespoons chopped pecans
  • White Chocolate Macadamia Nut – 3 tablespoons chopped macadamia nuts and 3 tablespoons white chocolate chips
  • Monster Cookies – 3 tablespoons rolled oats, 2 tablespoons mini M&Ms, 2 tablespoons peanut butter, and 2 tablespoons chocolate chips
  • Snickerdoodle – 1 and ½ tablespoons sugar and 1/4 teaspoon cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
  • Chocolate Chocolate Chip – 1 and ½ tablespoons unsweetened cocoa powder and ¼ cup chocolate chips

Instruction

  • Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the 1 and 1/2 cups butter and sugars until well combined. Beat in the eggs and vanilla.
  • With the mixer on low speed, beat in the flour, baking soda and salt until combined.
  • Follow directions for how many different cookie flavors you would like to bake to get the correct mix-in measurements based on number of flavors to equally divided dough ratios. Stir together cookie dough and mix-ins until well combined.
  • For all 7 cookie flavors, divide the dough base evenly into seven bowls (1/2 cup plus 1 tablespoon per bowl). Then mix one flavor’s mix-ins into each bowl. For the snickerdoodle cookies, combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before placing them on the baking sheet.
  • Use a cookie scoop and scoop dough onto the parchment-lined cookie sheets a few inches apart. For small cookies, scoop 1 tablespoon of dough per cookie (84 small cookies). For medium cookies, scoop 2 tablespoons dough per cookie. (42 medium cookies). For large cookies, scoop 3 tablespoons dough per cookie (21 large cookies).
  • Garnish each cookie dough scoop with additional toppings for that flavor, if desired.
  • Bake for 8-10 minutes, rotating cookie sheets halfway through, until cookies are starting to crisp around the edges are just set on top. Try not to over-bake them if you want them to be chewy.
  • Remove cookies from the oven and let them cool on the cookie sheets for 5 minutes before transferring to a cooling rack to let cool completely.