I went on a cookie baking frenzy a while back. It happened during the holidays when I decided to whip up an assortment of cookies and mail them to people. Since I received pretty good reviews about the cookies, I decided to post the recipes.
What I did was, I put together a basic cookie dough recipe and then customize the cookies by adding other ingredients and spices. I tried to minimize the amount of sugar since a great number of cookie recipes are pretty sugary. I also used butter substitute instead of butter, to minimize the amount of fat and cholesterol. Here is the basic cookie dough recipe. I used this as the base for making three varieties of oatmeal cookies: oatmeal raisin, oatmeal M&M, and oatmeal chocolate chip.
Basic Cookie Dough
- 1/2 cup butter, or butter substitute
- 1/4 cup light brown sugar
- 1/3 white sugar
- 1 egg white
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- (Optional: 1 1/2 cup rolled oats, for Oatmeal Cookies)
- In a large bowl, combine flour, baking soda, and salt. (Add other spices here, as desired. Since I was making oatmeal cookies, I also added some cinnamon and nutmeg into the dry mixture.)
- In a second bowl, mix together the butter, brown sugar, and white sugar.
- Add the egg white and vanilla extract.
- Pour the wet mixture into the dry flour mixture.
- Mix well, using a spatula to scrape the sides of the bowl as needed.
Here is the part where you can stir in the extra ingredients.
Since I was making oatmeal cookies, I stirred in about 1 1/2 cup of rolled oats.
I split the dough into three batches, one for each cookie variety.
Feel free to adjust the amount of goodies to add into the cookies.
For Oatmeal Raisin Cookies, I added golden raisins.
For Oatmeal M&M Cookies, I added dark chocolate M&Ms.
For Oatmeal Chocolate Chip Cookies, I added Nestle semi-sweet chocolate mini morsels.
Stir the cookie dough so that the goodies are fairly well distributed.
- Roll the dough into a log. Cover tightly with plastic wrap. Refrigerate the cookie dough for overnight. (I tried both with and without refrigerating. I found that the cookies made from the dough that was refrigerated overnight had a much nicer texture. On the other hand, the cookies made from the no refrigeration batch were not bad either.)Form the dough into desired cookie sizes and shapes. (I made them miniature cookies that were about 1.5-2 inches diameter.)
- Place them on the cookie tray about 2 inches apart.
- Bake for 6-8 minutes in the oven to 350 degrees.
- Let the cookies cool on the baking rack for 5 minutes before removing from the oven.
- (This gave the cookies have a more chewy texture.)
- Store cookies in airtight containers.Check out these bite-size delicious cookies!
Oatmeal Chocolate Chip and Oatmeal M&M Cookies
Oatmeal Golden Raisin Cookies
Cookies!!! Cookies!!! Cookies!!!