Ingredients for Cookie Dough With Variations
- Crisco Shortening
- 1 cup (2 sticks) softened butter
- Light Brown Sugar
- White Sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
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How to Make Cookie Dough With Variations
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and 1/2 cup shortening with an electric mixer on medium-high speed for 30 seconds.
- Add 1 1/2 cups granulated sugar and 1/2 cup packed brown sugar. Beat until combined.
- Add 1 teaspoon baking soda and mix until just combined.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually beat in 3 cups all-purpose flour until just combined. Be careful not to overmix.
- **Choose your variation:**
- **For Classic Cookies:** Proceed to step 10.
- **For Peanut Butter Buddies:** Add 1/2 cup creamy peanut butter along with the eggs and vanilla. After adding the flour, stir in 2 cups of Reese's Pieces.
- **For Super-Chunk Chippers:** Stir in 1 cup coarsely chopped semi-sweet chocolate, 1 cup coarsely chopped milk chocolate, and 1 1/2 cups chopped pecans.
- Scoop dough by slightly rounded tablespoons (approximately 1.5 ounces) onto ungreased baking sheets, leaving 2 inches between cookies (for Classic and Peanut Butter Buddies) or 4 inches (for Super-Chunk Chippers).
- For Super-Chunk Chippers, flatten cookies slightly with a spoon.
- Bake Classic and Peanut Butter Buddies for 10-12 minutes, or until edges are light golden brown. Bake Super-Chunk Chippers for 13-15 minutes, or until edges are light golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- For future baking, cover and chill dough for up to 24 hours, or freeze in an airtight container for up to 6 months. Thaw overnight in the refrigerator before baking.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
27g
Fat
9g
Carbs
4g
