Chocolate peanut butter, Oatmeal cookie and White chocolate pecan cookie dough. These were good, but plain chocolate chip was a favorite.
These doughs also freeze well and are very good added to ice cream.
Ingredients
- 2 1/4 c flour divided (or favorite Gluten Free Flour), 250g
- 1 c sugar 200g
- 2 Tbl molasses 50g
- 1 c unsalted butter softened to room temperature 227g
- 2 1/2 tsp vanilla extract
- 1 tsp salt
- 2 Tbl milk plus more if needed 29ml
- 1 c miniature chocolate chips 180g
- 1 c favorite add ins Optional: see below
Servings:
Instructions
Do Ahead
- Heat treat the flour: Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- Measure the flour and sprinkle it evenly on the pan.
- Bake it for 6-8 minutes, or until the flour temperature reaches 160°F .
- Allow the flour to cool completely before mixing it into the cookie dough.
- It may tends to clump up, so sift it into the dough for a smooth texture.
Optional Add ins
- Replace 1/4 cup flour with 1/4 c unsweetened cocoa powder
- For oatmeal cookie dough, substitute part or all flour with oat flour. Oat flour does not need to be cooked.
- Be creative, but some fun additions are sprinkles, mini M&Ms, white chocolate chips, favorite candy bar pieces or chopped toasted nuts
Share this Recipe
Powered byWP Ultimate Recipe