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In Payson, Utah, Gloria McBride turns everyday ingredients into a versatile dough that's the basis for five sensational sweets. "You can bake some cookies right away, then pop the extra dough in the freezer for later," she notes.
This recipe is:
Quick
Recipes with Base Mix: Crumb-Topped Date Bars
Nutritional Facts 4 teaspoons dough equals 98 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 91 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.
Originally published as Basic Cookie Dough in Quick Cooking November/December 2002, p52
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Reviewed on Apr. 27, 2013 by shiny0torchic
I was craving the taste of cookie dough and this was the perfect recipe. I halved it and then added half a bag of semi-sweet chocolate chips, taste just like the cookie dough you can get from Papa Murphey's. The chocolate chips made it a little rich, though, so it will take me days to get through this recipe.
Reviewed on Jan. 07, 2013 by Chrisjackieabbygabe
Just made these great recipe we added chocolate chips but I don't know what temp and time to cook at? It made a lot! Way more than expected about 3 quarters of it went in the freezer!
Reviewed on Dec. 29, 2012 by MightyMessMaker
Very simple recipe, and easy to half! Half was more than enough for me. I used this to make shark-fin cookie's for ocean-themed cupcakes I'm making for my husband. They have a nice taste, not overwhelming. The texture is a little dryer than some cookies, but I prefer it that way. I did add an extra egg, as the dough was way more crumbly. But all around, I'll be using this again.
Reviewed on Dec. 20, 2012 by 01grasshopper
This recipe is great. I cut it in half for sugar cookies then used the other half for the cherry surprise cookies. Easy to use and not sticky and easy to roll out. With half of the recipe, it wasn't hard on my Kitchen Aid.
Reviewed on Aug. 04, 2012 by gwashington1961
This is the Basic Cookie Dough Recipe mentioned in several other cookie directions. [Jelly Sandwich Cookies; Crumb-Topped Date Bars; Cherry Surprise Cookies; Chocolate Mallow Cookies]. Use this recipe to serve as the 'Base' for each of these recipes. This recipe will yield 8 cups (96 each) of the batter. Each recipe will provide you with the Nutritional Facts at the end of each recipe!
Reviewed on Dec. 10, 2011 by MrsKase
I liked this recipe but it took half to make the sugar and the other half to make the cherry surprise so it did not stretch to make as many cookies as I had thought it would. Still a good recipe. Next week I am going to make it again and roll them into balls then Christmas sugars to make even shorter work of Christmas baking! I have a Kitchen Aid and this was fine but it would be hard on a hand mixer motor.
Reviewed on Jan. 11, 2011 by nadinas
The only thing I would recommend is mixing the dough with the flour until it starts to thicken, then add the rest by hand because my stand mixer started smoking it was so thick!!
Reviewed on Dec. 19, 2010 by lmarryat
This is a very tasty cookie recipe and I've made this 2 years in a row at Christmas. The only change I'd make is adding 5 eggs instead of 2 - 2 eggs for 8 cups of flour is not enough!
Reviewed on Dec. 06, 2008 by keith821
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