Blank (and sweet!) Canvas

Today, I'm sharing two tested cookie bases--wonderful venues for creativity! Add whatever mix-ins you enjoy: chocolate chips, heath, raisins, nuts, peanut butter, etc. If you can't think of any ideas, the little ones will obligingly give their two bits, ahem, two chips. (Note: The oatmeal cookie base makes A LOT of cookies. 162 to be exact.)

 

Oatmeal Cookie Base

 2 cups butter, softened

3/4 cup butter-flavored shortening

3-1/4 cups packed brown sugar

1-1/4 cups sugar

5 eggs

2/3 cup buttermilk

4 teaspoons pure vanilla extract

6 cups quick-cooking oats

5-3/4 cups all-purpose flour

1 tablespoon baking soda

2-1/2 teaspoons salt

 In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks. Yield: about 13-1/2 dozen.

Plain Cookie Base

 2 sticks unsalted butter, at room temperature

1 cup packed dark brown sugar

1/2 cup granulated sugar

2 tablespoons corn syrup

1 teaspoon vanilla extract

1 large egg

2 3/4 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 teaspoons baking soda

 Heat oven to 375° F. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add ingredients for a variation of your choice; form the dough into tablespoon-size mounds. Place on greased baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely. Yield: 40 cookies.