Rainy Day Fun: A Cookie Recipe The Whole Family Will Enjoy
Finding things to do on a rainy day can be difficult. Not anymore.
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Finding things to do on a rainy day can be difficult. Growing up, baking cookies was always on the top of my list for things to do on rainy days. Not only is making them fun, but in the end, you have warm cookies to eat! It’s a win-win for a dreary day.
One problem many families have is that not everyone has the same tastes when it comes to cookies. However, if you find a great cookie dough base recipe, you can adapt it however you want. This recipe, adapted from Sally’s Baking Addiction, is perfect for pleasing everyone.
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My house is split as far as chocolate chips vs. raisins go, so I needed a recipe that would work with both. This recipe is super easy to divide in two, so you can add chocolate chips to one half and raisins to the other. Both taste amazing! You can use as many (or as few) add-ins as you like, but think big! Dried cranberries, walnuts, even peanuts would all be a great addition. As far as chips go, think beyond chocolate chips! Butterscotch chips or peanut butter chips are also delicious. You could even go the candy route: M&Ms, chopped up peanut butter cups ... there really is no limit! The best part is that this recipe is so easy to split up, it won’t matter if two people don’t like the same thing!
Let the creative, tasty juices flow, and make this recipe your own.
1 ½ cups
1 softened cup
Before you start, you'll also need 1 ¾ cup of an add-in of your choosing: chocolate/butterscotch/peanut butter chips, raisins, nuts, dried cranberries, candy, etc.
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Whisk the flour, cinnamon, baking soda, and salt together in a bowl. Set aside.
Beat the butter with either a hand held mixer or a stand mixer with paddle attachment, on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute.
Add dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats.
Separate the dough in half (or thirds, depending on how many different kinds of cookies you want).
Mix in add-ins, 1 ¾ cup for an entire batch, 1-1¼ cup if you split it.
Cover dough and chill it for at least 45 minutes (and up to 4 days) in the fridge. If chilling for longer than a few hours, allow to sit at room temperature for at least a half hour before baking.
Just before baking, preheat the oven to 350°F, and line baking sheets with parchment paper.
Using a large cookie scoop, scoop the cookie dough, about 3 tablespoons of dough per cookie. Place 4 inches apart on baking sheets.
Bake for 13-14 minutes or until lightly browned on the sides.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to the cooling rack to cool completely.
Pour yourself a glass of milk and eat!
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