Yield: about 48 cookies
Basic Ingredients
Oatmeal Fruit Rounds: Prepare dough as directed above, but substitute 1 cup of rolled oats for 1 cup of flour. Stir 1 teaspoon of ground cinnamon into the flour mixture. Stir a 6 ounce package of mixed dried fruit bits or raisins into the dough. Bake as directed.
Peanut Butter Buddies: Prepare dough as directed above, but add 1/2 cup peanut butter along with the eggs and vanilla. Also, stir a 12 ounce package of peanut butter chips into the dough. Bake as directed.
Malted Milk Treats: Prepare dough as directed above, but substitute 1/4 cup instant malted milk powder for 1/4 cup of the flour. Stir in 1 1/2 cups chopped-up malted milk balls into the dough. Bake as directed.
Macadamia Mania: Prepare dough as directed above, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 ounces of macadamia nuts, coarsely chopped, into dough. Bake as directed.
Double Chocolate Delights: Prepare dough as directed above, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of the flour. Stir a 12 ounce package of semisweet chocolate chips into the dough. Bake as directed.
Chocolate Candy Cookies: Prepare dough as directed below, but stir 2 cups of M&Ms into the dough. Bake as directed.
Super-Chunk Chippers: Prepare dough as directed above, but stir 1 cup of coarsely chopped semisweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough. Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet. Flatten the cookies slightly with a spoon. Bake for 13 to 15 minutes or until the edges are lightly browned. Makes 18 cookies.
To make any variation in advance, wrap the dough in freezer wrap and freeze for up to 6 months. Before baking, thaw dough overnight in the refrigerator. Bake as directed.