I checked out Milk & Cookies: 89 Heirloom Recipes from New York’s Milk & Cookies Bakery from our local library and am I ever glad I did. I kid you not when I say that this is the best cookie dough ever. So much so that I can’t stop eating the cookies I made. They are in my freezer but I’ve been going there all hours of the day and night and breaking off a little bit here and a little bit there.
What’s so great about this cookie dough recipe, in addition to its taste, is that it is a vanilla cookie dough base that begs for you to add your favorite ingredients. Here I’ve added dark chocolate chips, white chocolate chips and dried cherries.
I think the secret to this amazing recipe is a combo of adding finely ground old fashioned rolled oats to the batter (you wouldn’t actually know there is oatmeal in it) and the right combination of granulated sugar, brown sugar and vanilla extract. Give them a try – you won’t regret it! I’ve adapted the recipe a tad to make it easier for the home cook.
Vanilla Cookie Dough Base, Makes about 3 dozen cookies
- 2 1/2 cups old-fashioned rolled oats, (or 2 cups oatmeal flour)
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 1 1/2 Tbsp. vanilla extract
- 1 cup dark chocolate chips
- 1 cup white chocolate chips
- 1 cup dried cherries
Active time: 30 minutes
Total time: 1 hour
Place oats in the bowl of a food processor fitted with metal blade and process until finely ground. Transfer the ground oats to a large mixing bowl and add in flour, baking powder, baking soda, and salt. Set aside.
Put the butter in the bowl of a standing electric mixer fitted with the paddle. Beat on low speed until soft, then increase speed to medium and beat until light and creamy, about 3 minutes. Gradually add granulated sugar and then brown sugar, beating until very light and creamy.
Add eggs, 1 at a time, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition. Beat in the vanilla and when blended, slowly beat in the reserved dry mixture and mix until well blended. Add chocolate chips and cherries and mix until just incorporated. Wrap in plastic wrap and refrigerate for at least 30 minutes, and up to 3 days (or freeze for up to a month). Take out 10 minutes before ready to bake.
To assemble and bake: Preheat the oven to 350°. Cover 2 baking sheets with parchment paper or silicone mats (you might need to use a cookie sheet twice). For each cookie, take about a 1 1/2-inch ball of dough and place cookies evenly on prepared sheets, giving each enough room to spread. Bake until center sets and cookies are lightly golden, 12 to 15 minutes.