Build Your Own Cookie Recipe

Previously posted here on the blog was the Build Your Own Muffin recipe that lets the baker use whatever happens to be on hand—to use up leftovers or take advantage of a great deal at the store or in the garden or whatever.  While muffins can be either sweet or savory, for the most part, we want our cookies to be sweet.  Still, there are loads of options when it comes to making cookies.  You know, just in case you get tired of chocolate chips.  Or you need to conserve the chocolate chips. 

The recipe in the first column is the basic cookie recipe.  They were called Poor Man’s Cookies in the Great Depression and make a perfectly acceptable treat.  If you just follow that recipe you will have a basic, simple cookie.  The right column contains suggestions for optional substitutions.

Basic Cookie Recipe	Optional substitutions and add-ins
2 cups rolled oats	Oat flour, all-purpose flour, wheat flour (use half as much flour as oats)
1 cup all-purpose flour	Oats, wheat flour (Bread flour has more protein and will produce a chewier cookie.  Cake flour is lighter and has less protein and will contribute to a fluffier, softer cookie.)
1 cup brown sugar	Granulated sugar, ½ cup honey or molasses (Liquid sweeteners may require more flour.)
1/2 cup granulated sugar	Corn syrup, honey, or molasses, jello powder (Liquid sweeteners may require more flour.)
1/2 cup shortening	1/2 cup softened butter, coconut oil, peanut butter
1 teaspoon baking soda
1 teaspoon vanilla extract	1/2 teaspoon almond, lemon, coconut, or mint extract
1/4 teaspoon salt
1/4 cup warm water	2 eggs, 2 egg whites, 1/4 cup aquafaba, 1/4 cup water + 2 tablespoons powdered eggs
Up to 1 cup total optional additions	Chocolate chips, other flavors of chips, coconut, raisins, cranberries, apricots, dates, nuts, cocoa powder (substitute measure for measure for all-purpose flour, up to 1/3 cup)

 

Directions:

In a medium bowl, cream together sugars and shortening.  Stir in oats, flour, baking soda, and salt. Add in extract, water, and optional add-ins.  Then choose one of the following:

Roll dough into small balls and place on cookie sheet lined with parchment paper. 

Drop dough by teaspoonfuls onto cookie sheet. 

Spread the cookie dough in a 8-9” square pan lined with parchment paper. 

For cookies, bake at 350°F for about 8-12 minutes.  Remove cookies from the oven and let cool on cookie sheet for 2 minutes before transferring them to a cooling rack.  For bars, bake at 350°F for 15-30 minutes. 

You can also alter the baking temperature.  Cookies usually bake between 300 and 375°F.  A lower temperature usually results in a flatter cookie as the fat is allowed to melt before the cookie sets.  A higher temperature results in a taller cookie as the cookie is set before the fat melts. 

Links to related posts:

Build Your Own Muffin

Cooking and Baking Equivalents and Substitutions