03/23/2016

Basic Cookie Dough (Single Recipe)

Yield: 13, 4 oz or 26, 2 oz cookies

Earth Balance Butter, softened, 1C

Brown Sugar, 1C
Sugar, 1C
Tapioca Eggs, 2 T tapioca starch mixed with 6 T warm water
All-Purpose Flour, 3C
Baking Soda, t
Salt, t
Vanilla, 1t

M.O.P
Cream the butter until smooth and creamy. Add sugars and mix well until
fluffy. Add the tapioca egg mix and vanilla.
Sift flour, baking soda, and salt together in a medium bowl. Add the flour to
your creamed butter mixture little a time until all of the flour is incorporated.
Line a full sheet pan with parchment paper. Use the 4oz scoop (green #12)
to dish out the cookie dough onto the baking sheet. Make sure they are level
scoops of dough. Bake at 350 degrees in the convection oven for 10-12
minutes.
Variations:
Chocolate Chip: Add 1 cups of semi-sweet chocolate chips to the
prepared dough.
White Chocolate Cranberry: Add cup white chips, cup dried
cranberries, and cup of chopped pecans to the prepared dough.
Peanut Butter: Add 1 cup of smooth or crunchy peanut butter to the
prepared dough and mix in thoroughly. Once the cookies have been scooped
onto the baking sheet, mark them with the lines of a fork.