Best One Dough Two Cookies Recipes

ONE DOUGH, TWO COOKIES

Steps:

• Whisk the flour, baking soda and salt in a bowl and set aside.
• Cream together the brown sugar, butter and granulated sugar in a stand mixer, scraping the bowl once while mixing. Add the eggs 1 at a time, mixing, then add the vanilla. Add the flour mixture in increments, mixing gently after each addition. Scrape the bowl once and mix again. Divide the dough in half. Fold the chocolate chips and pecans into half the dough and the cherries and lime zest into the other half.
• Spoon each portion of dough onto a long piece of plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Use immediately or freeze until ready to bake.
• When ready to bake, preheat the oven to 375 degrees F.
• Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies need to be. They bake up flat.) Bake the cookies until nice and golden brown, about 10 minutes. Cool on a rack and serve.

ONE COOKIE DOUGH, SEVEN POSSIBLE FLAVORS

Steps:

• 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.

BASIC ONE DOUGH, MANY COOKIES!

Steps:

• 1. Cream butter, granulated sugar, and light brown sugar. Add eggs and vanilla.
• 2. Add remaining dry ingredients. Don't over mix. At this point I divide the dough into smaller bowls and add ingredients from the optional list. Refrigerate 30 minutes.
• 3. Drop by spoonfuls or a cookie dropper onto parchment paper or pan sprayed with PAM. Flatten slightly. Bake 375 degrees 9 to 11 minutes.