Notes
Tips:
- If desired, replace half of all-purpose flour with whole wheat flour.
- If unsalted butter is used, increase the amount of salt to 1/2 tsp (2 mL).
- Allow at least 20 minutes for chilled butter to come to room temperature. It should give slightly when pressed but still hold its shape.
Variations:
- Chocolate Chip: Stir 1 cup (250 mL) semisweet, milk or dark chocolate chips and, if desired, 2/3 cup (150 mL) chopped walnuts into dough. Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.
- Cinnamon Sugar: Add 1 tsp (5 mL) ground cinnamon to flour mixture. Using about 1 tbsp (15 mL) per cookie, gently roll dough into balls. Combine 3 tbsp (45 mL) granulated sugar and 2 tsp (10 mL) ground cinnamon in small bowl. Roll balls in sugar and cinnamon mixture, coating completely. Place balls on parchment paper-lined baking sheets. Bake as directed.
- Double Chocolate: Add 3 tbsp (45 mL) cocoa powder to flour mixture, stirring well to combine. Stir 1 cup (250 mL) semisweet, milk or dark chocolate chips into dough. (Or make Triple Chocolate Cookies by using 1/2 cup (125 mL) semisweet, milk or dark chocolate chips and 1/2 cup (125 mL) white chocolate chips.) Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.
- Oatmeal Raisin: Decrease amount of flour to 1-3/4 cups (375 mL). Add 2-1/4 cups (550 mL) rolled oats and 1/2 tsp (2 mL) ground cinnamon to flour mixture. Stir 1 cup (250 mL) raisins into dough. (Dried cranberries, blueberries or cherries can be used instead of raisins.) Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.