Double Trouble Slice-and-Bake Cookies

By on December 14, 2011

 Double Trouble Slice and Bake Cookies


Basic cookie:

  • 1 cup (250 mL) butter
  • 1/2 cup (125 mL) granulated sugar
  • 1/2 cup (125 mL) brown sugar
  • 1 egg
  • 1 tsp. 5 (mL) vanilla
  • 2 cups (500 mL) flour
  • 1/2 tsp. (2 mL) baking soda

Choose two add-ins:

  • 1/2 cup (125 mL) chopped raisins
  • 1/2 cup (125 mL) chopped dried cranberries
  • 1/2 cup (125 mL) chopped pecans or walnuts
  • 1/2 cup (125 mL) chocolate sprinkles
  • 1/2 cup (125 mL) coloured sprinkles
  • 1/2 cup (125 mL) shredded coconut
  • 2 squares (1 oz./28 g each) semisweet chocolate, melted

Cooking Instructions

  1. In a large bowl with an electric mixer, beat together butter, granulated sugar and brown sugar until creamy. Beat in egg and vanilla. Add flour and the baking soda and mix thoroughly to form a soft dough.
  2. Divide the dough into two halves. Into each portion, mix one of the possible add-ins, beating until it is evenly blended into the dough. (If you just want one kind of cookie, double the amount of added ingredient and mix it into the entire batch of dough.) Cut the dough into 4 pieces (cut each half in half), then roll by hand into a cylinder about 1-1/2-inches/4-cm thick). Wrap in waxed paper and refrigerate for at least several hours or overnight. (If you want, you can freeze all or a portion of the dough to use another time.)
  3. When you’re ready to bake the cookies, preheat oven to 375 degrees F (190 degrees C). Unwrap each log and, with a very sharp knife, slice it into 1/4-inch (6-mm) thick rounds. Place slices on an ungreased baking sheet and bake for 8 to 10 minutes, until lightly browned around the edges. Remove to a rack to cool.
Servings: 5-1/2 to 6 dozen cookies