If you’re looking for a simple base recipe for just about any kind of cookie, this is it! You can use this simple recipe as a foundation for literally any kind of cookie add-ins.
What is a Base Recipe?
A base recipe is a simple recipe that serves as the foundation for a variety of other cookies. You might be in the mood for chocolate chip. You might be in the mood for oatmeal. You might enjoy a good peanut butter chip cookie.
Regardless of the add-ins, this simple base recipe will serve as the perfect foundation. And I feel especially blessed to share it because it was passed to me by my good friend, Cherri Taylor, in honor of her Grandma Foell.
All that to say, this is a tried and true family recipe that has stood the test of time. And I couldn’t wait to give it a try!
Add About Anything Cookie Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’re going to need to make these cookies. These are simple ingredients you likely have on hand in your pantry or fridge.
- all purpose flour
- slightly beaten room temperature eggs (large eggs)
- salted butter (or margarine, your choice)
- brown sugar
- white sugar
- baking soda
- baking powder
- vanilla extract
- add-ins (Suggested: oats, chocolate chips, nuts, butterscotch chips, coconut, peanut butter morsels, etc.)
I went with coconut and milk chocolate chips. I love a good Mounds bar and decided to give this combination a whirl.
How to Make Add About Anything Cookies
Preheat oven to 375 degrees Fahrenheit.
Combine flour, baking soda, baking powder, and salt in a small bowl. Set aside.
Place butter in large bowl or the bowl of a stand mixer with paddle attachment or medium bowl. (An electric mixer is fine! You can also mix these up with a wooden spoon if you like.) Whip until creamy.
Add vanilla and sugars. Keep mixing until light and fluffy.
Work in two eggs and mix at medium speed until incorporated.
Add flour mixture and mix at low speed.
Add 3 cups of add-ins.
Mix well and scoop cookie dough balls with cookie scoop onto parchment lined baking sheets.
Place in preheated 375 degree oven and bake for 10 minutes or until cookies turn a lovely shade of golden brown.
Remove from oven and place cookie sheet on wire rack to cool.
Serve and enjoy!
Store in airtight container or cover with plastic wrap. You can always place them in a ziplock bag.
What to Expect from These Cookies
I was curious what the dough would feel like, to be honest. Too runny, and the cookies spread. Too thick, and they don’t settle.
I was absolutely tickled to discover what I would call “the perfect consistency.”
My first tray was a bust because I used a larger cookie scoop and the cookies spread into each other. (My bad! I did my usual “press the dough balls down with your palm” method, which probably caused the spread.)
The second batch I opted for a smaller scoop, making 1-inch balls.
Note: For a firmer cookie, add an additional quarter cup of all purpose flour.
Variations on this Recipe
There are so many ways you can dress up this go-to cookie recipe. (What are your favorite flavors? Does anything come to mind?) I love a classic chocolate chip cookie but here are a few other add-ins that come to mind:
- Almond Joy: Add 1 cup coconut, 1 cup chocolate chips, 1 cup slivered almonds (small pieces). Voila! Almond Joy cookies!
- Oatmeal: 1 cup oats, 1 cup pecans, 1 cup raisins (or my favorite, Craisins)
- Reese’s: 1 1/2 cups peanut butter chips, 1 1/2 cups chocolate chips.
- Coconut-Rolled Oats: Add 1 1/2 cups of each. Yum!
- Butterscotch: Looking for a different flavor profile? Add 1 1/2 cups butterscotch chips and 1 1/2 cups nuts or white chocolate chips.
- Cocoa powder and mini marshmallows. (Yum! Hot cocoa, anyone?)
- Fine sea salt: Sprinkle with fine sea salt to enhance the flavor. Salt it great with caramel, which is another “drizzle” option.
The possibilities are endless, my friends!
Other Great Cookie Recipes from Out of the Box Baking
Easy Butterfinger Cookies: In this post I’m going to share my personal recipe for Butterfinger Cookies. They’re rich with peanut butter and chocolate lavor, loaded with texture, and simple to make!
Lemon Pound Cake Cookies: They’re light, they’re fluffy, and they’re packed full of lemony goodness. These little Lemon Pound Cake Cookies are delicious and incredibly easy to make!
Old-Fashioned Sugar Cookies: If you’re looking for a fluffy, crisp, old-fashioned Sugar Cookie, do I have a treat for you! This is a simple sugar cookie recipe, packed full of flavor, and straight from Grandma’s cookbook!
Ultimate Chocolate Chip Cookies: Every baker needs an amazing chocolate chip cookie recipe, one that causes people to stop in their tracks and say, “Oh my goodness, this is the best cookie I’ve ever eaten!”
Follow this link for a comprehensive post listing more of my fall cookies and bars, perfect for autumn!
That’s it for this post, friends! I hope you enjoyed this delicious cookie dough recipe. This is one of those great recipes you’re going to use over and over!
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Add About Anything Cookies
If you're looking for a simple base recipe for just about any kind of cookie, this is it! You can use this simple recipe as a foundation for literally any kind of cookie add-ins.
Ingredients
- 2 1/2 cups all purpose flour
- 2 slightly beaten eggs
- 1 cup salted butter (or margarine, your choice)
- 1 cup brown sugar
- 1 cup white sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla
- 3 cups add-ins (Suggested: oats, chocolate chips, nuts, butterscotch chips, coconut, peanut butter morsels, etc.)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Combine flour, baking soda, baking powder, and salt in a small bowl. Set aside.
- Place butter in large bowl or the bowl of a stand mixer. Whip until creamy.
Add vanilla and sugars. Keep mixing until light and fluffy. - Work in two eggs until incorporated.
- Add remaining dry ingredients.
- Add 3 cups of add-ins.
- Mix well and scoop with cookie scoop onto parchment lined baking sheet.
- Place in preheated 375 degree oven and bake for 10 minutes or until cookies turn a lovely shade of golden brown.
- Remove from oven and place cookie sheet on wire rack to cool.
- Serve and enjoy!
- Store in airtight container or place in ziplock bag.
- Cookies should stay fresh 4 - 5 days.
- Leftover dough can be frozen up to two months tightly wrapped or in an airtight container like a ziplock freezer bag.