Save favorite recipes & more!


Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how

Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!

Save Recipe

Hi Bold Bakers!

I don’t know about you but I absolutely love cookies! Classic Chocolate Chip Cookies, hearty Oatmeal Raisin Cookies, rich Peanut Butter Cookies and gooey Salted Caramel Cookies…the combinations are endless! Since there are so many mouthwatering flavors I decided to create one Crazy Cookie Dough to fulfill all of those homemade cookie cravings!

WATCH MY CRAZY COOKIE DOUGH
RECIPE VIDEO

Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough! This dough is the absolute perfect blank canvas for all of your favorite cookie flavors! It has the perfect balance of brown sugar, white sugar, melted butter and salt. The result is beyond decadent bakery-style cookies. This means no matter which flavorings you choose to add in, this cookie is perfectly crisp around the edges and chewy gooey in the center. Why make one boring batch of the same cookie, when you can make a variety of your favorites!

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes, easy recipes, easy cookie recipes, easy chocolate chip cookie recipes

From the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar, there is just nothing like a homemade, fresh out of the oven cookie. I can’t wait for you all to give the recipe a spin and make these cookies your own. Let’s face it what day can’t be improved by a truly delicious cookie?

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes, easy recipes, easy cookie recipes, easy chocolate chip cookie recipes

Chocolate Chip Cookie

Let’s start with a classic! My advice for making the BEST-EVER Chocolate Chip Cookie is to use dark chocolate that has been cut into chunks. Dark chocolate with a cocoa solid percentage of at least 72% is what you want to give you that perfect bittersweet richness.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes, easy recipes, easy cookie recipes, easy chocolate chip cookie recipes

Peanut Butter Cookie

My husband’s favorite so I gotta throw this one into the mix. Use your favorite peanut butter, smooth or chunky, to mix into your Crazy Cookie Dough. For extra crunch toss in a few salted, toasted peanuts too.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes, easy recipes, easy cookie recipes, easy chocolate chip cookie recipes

Oatmeal Raisin Cookie

An oldie but a goodie, this classic cookie cannot be over looked. Using ingredients that you would normally have on hand, toss in some rolled oats and raisins to your Crazy Cookie Dough and you will be delighted with the results.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes, easy recipes, easy cookie recipes, easy chocolate chip cookie recipes

Birthday Cake Cookie

Birthday Cake is 1 of my 5 a day! Seriously, I try whenever possible to throw sprinkles into everything!! To create a Birthday Cake Cookie add some of your favorite sprinkles and white chocolate chips into your Crazy Cookie Dough and enjoy the results.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes

Chocolate & Hazelnut Cookie

Do you have a tub of Nutella in your cupboard? Then you are halfway there to a Chocolate and Hazelnut Cookie. Stir some Nutella into my Crazy Cookie Dough, toss in some toasted hazelnuts for good measure and BOOM! You have a Chocolate & Hazelnut Cookie.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes

Double Chocolate Chip Cookie

Very possibly my most favorite cookie EVER! Why? Because the results are like a brownie. Add some cocoa powder and dark chopped chocolate chunks into your Crazy Cookie Dough and enjoy the best cookie you have ever eaten!

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes

S’more Cookie

What makes a S’mores Cookie? Marshmallows, chocolate and Graham Crackers, right? Stir all of those bad boys into my Crazy Cookie Dough and you have an instant family favorite.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes

Salted Caramel Cookie

To make an extra gooey, chewy cookie that has a salty kick add in some chopped caramels into my Crazy Cookie Dough, top with a pinch of sea salt and you will be halfway to heaven.

Chocolate Chip Cookie, Peanut Butter Cookie, Oatmeal Raisin Cookie, Birthday Cake Cookie, Chocolate & Hazelnut Cookie, Double Chocolate Chip Cookie, S’more Cookie, Salted Caramel Cookie, cookie recipes, cookie dough, best ever cookie recipes, best ever chocolate chip cookie, chocolate cookie recipe, crazy cookie dough, cookies, chocolate chip cookie recipe, best cookie recipe, cookie flavors, gooey cookies, chocolate recipes, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes, biscuit recipes, chocolate chip cookie dough, best ever recipes

Get My New Recipes & Videos Emailed to You Every Week!


4.9 from 21 reviews
Crazy Cookie Dough: One Cookie Recipe with Endless Flavor Variations!
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • Crazy Cookie Dough
  • 1 cup (8oz/240g) butter, melted and cooled to room temperature
  • 1¼ cup (10oz/300g) brown sugar
  • ¾ cup (6oz/180g) white sugar
  • 2½ cups (12½oz/375g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 teaspoon vanilla extract
    Classic Chocolate Chip Cookie
  • 1 generous tablespoon dark chocolate, rough chopped
    Oatmeal Raisin Cookie
  • 2 heaped teaspoons rolled oats
  • 1 tablespoon raisin
    Double Chocolate Cookie
  • 2 heaped teaspoons cocoa powder
  • 1 heaped teaspoon chocolate, chopped
    Peanut Butter Cookie
  • 1 tablespoon peanut butter
  • 1 tablespoon peanuts, chopped
    Chocolate Hazelnut Cookie
  • 1 tablespoon Nutella or chocolate spread
  • 1 tablespoons toasted hazelnuts, chopped
    S'more Cookie
  • 1 generously marshmallows
  • 1 tablespoon graham crackers, crushed
  • 1 tablespoon chocolate, chopped
    Salted Caramel Cookie
  • Pinch flaky sea salt
  • 4 caramel candies, rough chopped
    Birthday Cake Cookie
  • 2 heaped teaspoons sprinkles
  • 2 heaped teaspoons white chocolate chips
Instructions
  1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
  2. Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
  3. Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
  4. Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
  5. Using a quarter scoop measure scoop the cookie dough base into roughly 10-12 cookies.
  6. Chocolate Chip Cookie: Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed through out
  7. Oatmeal raisin Cookie: Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed through out.
  8. Double Chocolate Cookie: Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed through out.
  9. Peanut Butter Cookie: Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed through out.
  10. Chocolate Hazelnut Cookie: Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed through out.
  11. S'more Cookie: Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed through out.
  12. Salted Caramel Cookie: Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed through out. Top with flakey sea salt.
  13. Birthday Cake Cookie: Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed through out.
  14. When ready to bake preheat the oven to 375ºF (185oC). Place the cookies on a larger parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
  15. Let cool on the sheet for 5 minutes then enjoy. Store in an air tight container for up to 3 days.
Notes
EGGLESS CRAZY COOKIE DOUGH: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

19 Images
Submit Your Photos
Jenvaltierra
Jenvaltierra
WENDYZ
Numkhing
Wrenster
kfloves2bake
MummyForLife
MummyForLife
Esh
Shruthi Achut
CristinaKek
Ana
Roda Murshed
n1kk1o
jadey123
Shruthi Achut
Shruthi Achut
SrijaCB
Ten Bautista
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

204 Comments

  1. shubhangi.srivastava on August 19, 2017 at 8:42 pm

    Hi Gemma,
    I have been experimenting with a lot of cookie recipes just to get the perfect chocochip cookies. Guess this recipe was the destination. Not only for chocochip cookies but just so many! Thanks a lot for such a detailed recipe. It is just amazing. I tried chocochip, double chocolate, peanut butter and oatmeal cookies and they are all vanished. I added a dash of cinnamon to my oatmeal cookies. I feel it really enhanced the taste for me. I have used your eggless substitutes ground flax and condensed milk for 2 eggs. I wanted to ask if using both the substitutes together would alter the results than sticking to just one for both the eggs.
    Also, if possible, could you also share a recipe for chocochip biscuits ( texture similar to packed biscuits)
    Thanks again. Your recipe is amazing!

    • Gemma Stafford on August 20, 2017 at 3:14 am

      Hi there,
      Thank you for this kind comment.
      Cinnamon indeed does add a great extra flavor to any cookie, I love this too.
      The egg substitute you use will depend on the recipe. Flax eggs are a brilliant thing, but if there is a lot of fat in the recipe it can feel a little oily.
      You certainly may use a combination of substitutes, but think about the balance in the recipe, and the result you want to achieve.
      Applesauce is wonderful for cakes, where a soft texture is desirable, cookies seem to like flax eggs, silken tofu, or a Greek/strained yogurt. You do not need to be adding liquid to cookies where you want a crisp result. (http://www.biggerbolderbaking.com/chocolate-chip-cookies/) this is a crisper cookie, and you can make it whatever size you wish. Baking a touch longer will give a crisper finish.
      Thank you for being here with us,
      Gemma 🙂

  2. StePhanie Kie on August 19, 2017 at 8:05 pm

    Hi Gemma, im Stephanie from Indonesia. Your recipe taste very good, and I replace the butter with margarine because I dont have any butter. However I have some difficulties. I am using a stove oven by the way. Using the same dough: first dough I bake for 15minutes using low heat, and it turns out very thin, not crispy outside but chewy inside. The second dough I bake for about 12minutes using medium heat, and I turns out more contained and thicker, more crispier outside, chewy inside but kinda burnt. Can you tell me what is wrong with my method?

    • Gemma Stafford on August 20, 2017 at 3:24 am

      Hi Stephanie,
      I am not sure what you mean by a ‘Stove oven’. Is this a full oven, or a counter top toaster type oven?
      The first issue sounds like you did not rest the dough in the fridge before baking. This means that the cookies will spread in baking. you may need a touch more flour, or a little less liquid, but if you rest it all will be well.
      The burnt part must be down to the oven/oven temperature. As I do not know your oven it is difficult for me to figure this out. It is important to be able to select and control the oven temperature. This is true for all your cooking really.
      I hope this is of some help,
      Gemma 🙂

      • Stephanie Kie on August 22, 2017 at 11:40 pm

        Hi Gemma, thank you for replying. What I mean by stove oven is the kind of oven that you put above the stove to get the heated. I will give a try to your solution. Thank you Gemma.

        • Gemma Stafford on August 23, 2017 at 2:07 am

          Hi Stephanie,
          That is interesting, I have never baked in this type of oven, thank you for letting me know,
          Gemma 🙂

  3. Aisling on August 14, 2017 at 4:17 pm

    Hi Gemma,

    I am from Ireland and I am 11 years old. I just made these cookies and they turned out great. My question isn’t related to the cookies but I was wondering how do you get people to not underestimate you just because you are young.

    Thanks,
    Aisling

    (Ps I love you and your recipes you are so great at baking I hope to one day meet you)

    • Gemma Stafford on August 15, 2017 at 1:57 am

      Hi Aisling,
      You have a lovely name, it means dream, or vision, and if you are Irish you will know this!
      Gaining other peoples confidence is not as important as gaining confidence in you! You do that by trying, succeeding, failing, and learning. When you have found your own confidence everyone else will come on board too. Pleasing other people is great, we all like to do that, especially our own families, but when you do the right thing for you, you also do the right thing for others. Have confidence in that!
      Gemma 🙂

      • Aisling on August 15, 2017 at 5:50 am

        Thanks so much Gemma,

        I actually am Irish like you. Thank you for your lovely replying it has really boosted my confidence!
        Going to make these again tommorow for my family as the last batch was for my friends.

        Aisling.

        • Gemma Stafford on August 18, 2017 at 3:42 am

          Hi aisling,
          Yes, I was guessing that you are Irish! Love your name.
          I am happy that you are baking with us, carry on, and well done,
          Gemma 🙂

  4. Nadia on August 13, 2017 at 11:17 pm

    HI GEMMA
    i WAS WONDERING IF I COULD USE MARGARINE INSTEAD OF BUTTER AND WILL I STILL GET THE CHEWY CENTER??

    • Gemma Stafford on August 14, 2017 at 2:22 am

      Hi Nadia,
      Yes, it will be best to use a block type of margarine. butter is a totally different thing to marg. Margarine is a hydrogenated oil, so the result will be different. However it is worth a try. You may need a touch more flour,
      Gemma 🙂

  5. Shruthi Achut on August 12, 2017 at 4:07 am

    Hi Gemma, greetings !
    I made the ginger cookies and they were heaven. I used 2 cups of whole wheat flour and added 1tsp cinnamon , 1 tsp ground ginger, ½ tsp cloves, ¼ tsp nutmeg and allspice, 1 tsp baking powder. I rubbed in one stick of butter into the dry ingredients. For the wet ingredients I used 3 tbsp molasses , freshly grated ginger, and 2 tbsp milk. I formed the dough and baked them. They didn’t last even a single day ! My family ate it all in one evening. Thank you for the inspiration Gemma :D. This is a must try cookie.
    I have submitted a picture of them. 🙂
    Shruthi

    P.S Our previous conversation on this subject has disappeared from the site. Please do have it checked.

    • Gemma Stafford on August 13, 2017 at 12:27 pm

      Hi Shruthi,
      We have had some problems over the last week during a site maintenance, and some comments have indeed disappeared, others have been repeated. There is nothing I can do to recover them, sadly, but I think all is sorted now.
      Thank you for this great contribution. you really are a Bold Baker, always experimenting, and inspiring others, well done, and thank you,
      Gemma 🙂

  6. Ivy on August 5, 2017 at 1:57 pm

    I always watch your videos saying to myself one day. So today I started with the crazy cookie dough and I loved it. I only made 5( 2 oatmeal raisin, 1 peanut butter chocolate chip, 1 chocolate chip with pecans and 1 oatmeal raisin chocolate chip) I love chocolate, my husband loves oatmeal raisin and peanut butter and chocolate. Next I will try the crazy bread dough. I can’t wait to try your other recipes you are fabulous and a genius.

    • Gemma Stafford on August 6, 2017 at 3:08 am

      YES! Ivy, this is what I love to hear.
      Do try the breads, it is a great way to get the idea of yeast baking, and very soon you will be a baking genius.
      I will be happy to hear how you get on,
      Gemma 🙂

  7. n1kk1o on August 4, 2017 at 7:05 pm

    Hi Gemma! Thank you for the recipe! I made this as a birthday gift to a friend! Everybody loves it! <3

  8. Chloe on August 4, 2017 at 2:41 pm

    Hi Gemma! Is it possible to substitute bread flour in place of all-purpose flour?

    • Gemma Stafford on August 5, 2017 at 1:58 am

      Hi Chloe,
      Sure it is. The difference is really about 2% extra gluten/protein. All will be well,
      Gemma 🙂

      • Chloe on August 6, 2017 at 7:42 pm

        Thank you! The cookies turned out very well! I love eating them 🙂 Thank you so much for the recipe!

        • Gemma Stafford on August 7, 2017 at 1:49 am

          Hi Chloe,
          Thank you for that, I am happy that these worked for you,
          Gemma 🙂

  9. Ana on August 3, 2017 at 1:29 pm

    Just tried this recipe, and we love it! I just made a little tweak:
    I cut down the brown sugar to 1 cup, white sugar to 1/2 cup.
    Added in 1 tsp vanilla powder (just because I had it).
    Added in 1 1/2 cups oatmeal, 1 cup raisins, 1 cup wallnuts.
    And lastly, some spices like 1 tsp Cinnamon, 1/2 tsp Cloves 1/2 tsp Ginger and 1/2 tsp All spice.
    (I like spiced Oatmeal cookies, as you can tell. It smelled sooo good! Reminded me of Christmas!)
    God, it was soooo delicious! Crispy and gooey at the same time.
    I freezed half of the batch. Good thing I did, or else we could have eaten the whole thing in a day!
    Thanks soooo much for this recipe.
    I’ll surely include this in my recipe notebook!

    • Gemma Stafford on August 4, 2017 at 2:07 am

      Hi Ana,
      Wow! I think I am heading to the kitchen to try this one! Well done you, I live that you shared this with all of us,
      Gemma 🙂

  10. Ana on August 2, 2017 at 4:56 am

    Hi Gemma! I’m planning to try this recipe. Just wondering how much oats and raisins do I need if I’m making a whole batch of oatmeal raisin cookies? Thanks!

    • Gemma Stafford on August 2, 2017 at 6:50 pm

      Hi Ana,

      hum, I think you would just have to multiply it by roughly 12 or 14. So 14 tablespoons of each 🙂

  11. Zainan on August 2, 2017 at 4:52 am

    Hi jemma ,

    I have tired a couple of your recipies and they have all been a hit
    I would love to make this one but i do not have brown sugar and would not be able to get it anytime now either so can i use all white sugar instead of brown?
    How would that change the texture ?
    Looking forward to your reply

    • Gemma Stafford on August 2, 2017 at 7:08 pm

      I’m delighted to hear that :). use white sugar if you don’t have brown, but remember you can make it easily with molasses

      Hope this helps,
      Gemma.

  12. Helena on August 1, 2017 at 5:23 am

    Kindly accepted not money accepted Lol!

  13. Helena on August 1, 2017 at 5:22 am

    Hi Gemma! I have a batch of this dough cooling as I write this comment I am going to try peanut butter and the nutella ones today I usually make white chocolate and coconut oaty cookies but my nephew isn’t a fan of the oats so I want to make something he will enjoy also! I am from Monaghan so the weather is rubbish at the moment so baking is the way to go today!!! Thanks for sharing all tips and tricks money accepted!!!

    • Gemma Stafford on August 2, 2017 at 7:42 pm

      Good Luck with them Helena, make sure you take a photos and share it with me.

      Best,
      Gemma.

      • Helena on August 3, 2017 at 12:22 am

        Hi Gemma,

        Cookies were fab I didn’t have baking soda so I replaced it with baking powder. Would bread soda have worked for this? They went down a treat!!! Lovely chewy cookies!!
        Helena

        • Gemma Stafford on August 3, 2017 at 1:47 am

          Hi Helena,
          I am happy that you tried this recipe! Thank you for your kind comments.
          Bread soda and Bicarbonate of soda are the same thing! I have a habit of calling it bread soda, as this is what I grew up with! I tend to confuse people with this!
          Good that you are with us,
          Gemma 🙂

      • MenaMoo on August 3, 2017 at 12:32 am

        Hi Gemma,

        I tried to upload a picture but unfortunately it would not let me it just never moved from the page after I clicked upload.

        Helena

        • Gemma Stafford on August 3, 2017 at 1:41 am

          Hi there,
          Thank you for letting me know, I will get Kevin to see if there is a fault in it. These things happen!
          Good to have you with us,
          Gemma 🙂

  14. Esh on July 31, 2017 at 3:56 am

    Hi Gemma,
    Love this Crazy Cookie recipes with so many variations. My first batch was choco chip (my son’s fav) & birthday cookies (my daughter’s fav). The second batch was just good old choco chip cookies and I just reduced some of the sugars and the cookie still turned out fine. I have posted my cookies picture this time?. Will keep you posted as I’m gonna try the delicious Nutella recipes?.
    Regards, Esh

    • Gemma Stafford on August 1, 2017 at 2:50 am

      hi Esh,
      Thank you for that. I am happy that you are working this recipe, and that you tried the reduced sugars, this is valuable information for many followers.
      Onward and upward! I think you will enjoy the Nutella recipes too,
      Gemma 🙂

  15. kfloves2bake on July 29, 2017 at 8:40 pm

    Awesome recipe! Made a batch of chocolate chip cookies and they were delicious. I used brown sugar so they came out darker than white sugar but so good. Got 2 dozen total. How can I make them a little crisper? Everyone loved them as a softer cookie but I wouldn’t mind making a few crisper. Any suggestions would be great. Fantastic website!!!

    • Gemma Stafford on July 30, 2017 at 3:18 am

      Hi there,
      I would reduce the sugars, perhaps by as much as 1/4 – 1/2 to bake a crisper cookie, and increase the heat a touch 10c or so will do it. Then keep an eye on it! You can experiment with this!
      I hope this is of help,
      Gemma 🙂

  16. MummyForLife on July 29, 2017 at 1:44 pm

    Hello Gemma
    The Hobbits 5 and I were mini bold baking with number 3’s favourite flavour, Smarties! Hope you enjoy the photos as much as they did making and eating them ?
    I love the fact that we can make just as many as we need and freeze or refrigerate the rest. ??????

    • Gemma Stafford on July 30, 2017 at 3:22 am

      Hi there,
      So good that they are baking with you, great mess makes for great fun!
      Thank you for your kind words, and for posting the photos too, will be heading over there in a few minutes. The smarties are a great idea!
      Gemma 🙂

  17. Shruthi Achut on July 29, 2017 at 7:57 am

    Hi Gemma 🙂
    For the digestive biscuits you rubbed the butter cubes into the flour, but for the crazy dough you have used melted butter. Could you please tell me the difference in these two techniques ? Do they yield different results ? If so why ? ( Just wanted to know how these things work… 🙂 )
    Thanks.

    • Gemma Stafford on July 30, 2017 at 3:36 am

      Hi Shruthi,
      Thank you for this question, it is a great one.
      The melting method is used in a quick dough, to speed up the way the ingredients are combined, and to give a chewy finish for these cookies.
      Rubbing in incorporates air in to the mix, and gives a crisper/flakier/lighter finish.
      Creaming methods will also do this, and again this is a crisper finish, cooked usually at a higher temperature too. It is different strokes for different results!
      Gemma 🙂

      • Shruthi Achut on July 30, 2017 at 3:58 am

        Thank you for the info Gemma 🙂

  18. Norazeeya on July 29, 2017 at 7:04 am

    Hello Gemma…

    i’m from Brunei and I absolutely LOOOOOVEE your recipes! I’ve made a lot of these crazy dough cookies and it’s always a hit!! I was wondering..is it possible to use this recipe to make red velvet & matcha cookies? If so, how do i make it? ??

    • Gemma Stafford on July 30, 2017 at 3:42 am

      Hi there,
      The recipes here will give you the idea! (https://www.biggerbolderbaking.com/giant-oreo-cookies/).
      Matcha is a delicate flavor, and a match powder can of course be added to cookies, but I am not sure the flavor will hold up!
      You can of course try it, and let us know how it worked,
      Gemma 🙂

  19. Naiyya on July 28, 2017 at 9:01 am

    Hi Gemma,
    I adore your site.
    Absolutely great recipes!
    Hust chanced upon your crazy cookie dough recipe. Can’t wait to try it!
    Want to do a bounty flavouri.e. choc and grated fresh coconut.
    How much if each do you think I would need per cookie? And should I use fresh grayed coconut or would using dessicated coconut give a better result?
    In case so, then how much of dessicated coconut would work per 1/4 cup measure?
    Please do let me know.
    Thank you.
    Naiyya

    • Gemma Stafford on July 29, 2017 at 3:36 am

      Hi there Naiyya,
      (what a wonderful name!).
      I think you could make this recipe (https://www.biggerbolderbaking.com/3-ingredient-coconut-macaroons/). Another simple recipe, and delicious too.
      If I were adding coconut to the crazy dough I would use desiccated coconut, and sprinkle a little on the top of each one too, it would be delicious!
      Gemma 🙂

  20. Neha on July 28, 2017 at 12:48 am

    How to replace eggs in your crazy doughs as every recipe calls for a different substitute. Please?

    • Gemma Stafford on July 29, 2017 at 4:26 am

      Hi there Neha,
      I think a flax egg is a really useful egg substitute in a yeast dough.
      Alternatively you can omit the egg, but you may need to add a touch more liquid. this will change the dough slightly, but it will still be good,
      Gemma 🙂

  21. Sia on July 27, 2017 at 9:34 pm

    Hi Gemma,
    I was wondering what type of cocoa powder do you use for this recipe to make chocolate chocolate chip? (i.e dutch/alkalized or organic)
    Thanks

    • Gemma Stafford on July 28, 2017 at 12:16 am

      Hi Sia,
      I generally use an organic one if I can get it, however as long as you use an unsweetened natural one it matters little. Dutch processed had been processed to take out the alkaline, and so it is smoother, and less bitter than natural, it is also darker. This matters in a recipe where you are depending on it to balance with an acid ingredient, such as yogurt. In a recipe where baking powder is used it does not matter which one you use!
      I hope this helps,
      Gemma 🙂

  22. Sheryl on July 27, 2017 at 7:34 am

    Hi Gemma
    I would like an economic recipe for large cookies…..one is more than sufficient to satisfy. Can you make any suggestions

  23. dolfin12 on July 26, 2017 at 11:53 pm

    Hello Gemma!

    I am an avid fan and have done your crazy dough too. I tried this cookie..it tastes super good but mine seems so soft so it was so hard for me to shape it…i did refrigerate it overnight but it was still too soft to handle.. Any advice? Was there something wrong with what I did?

    Thank you so much!

    Jane

    • Gemma Stafford on July 27, 2017 at 8:25 am

      Hi there,
      I suspect you changed the fat! Did you use real butter? This makes a great difference to the result. For this batch see if you can add some flour to bind it, next time use butter, not a tub one which is designed for spreading, but the real deal!
      This is my best guess, let me know,
      Gemma 🙂

      • dolfin12 on July 27, 2017 at 11:34 pm

        I used Imperial which are sticks, which says in the package that it has 53% vegetable oil spread..that could be the case..For now it is theo nly one I have available so i may just have to increase the flour. Thank you so much for the advise. I will try to buy butter for next time…

        Thank you!!!!
        Jane

        • Gemma Stafford on July 28, 2017 at 12:09 am

          Hi there,
          There you go! You found the answer. Yes, either increase the flour, or reduce the fat. You will be able to read it when you are mixing.
          glad we got to the bottom of this,
          Gemma 🙂

  24. RUth on July 26, 2017 at 2:20 pm

    Hey, Gemma I was wondering if I could substitute the All purpose flour for Whole Wheat flour instead? For the brown sugar can I substitute it for white sugar instead?

    • Gemma Stafford on July 27, 2017 at 12:57 pm

      H ithere,
      Yes, you can change the sugars as you wish, and reduce them a little too.
      Whole wheat flour will be good, but you will need to blend it with plain flour, and perhaps add a little more too, it is less absorbent than white flour. You can try it, just with a little of the dough, you can work this out!
      Gemma 🙂

  25. Lisabakescakes on July 26, 2017 at 2:03 pm

    Hi Gemma! Thank you so much for your creativity! My question is about freezing. Would you suggest pre-proportions of the dough, before it’s frozen? Also, how would you suggest thawing it out and, also, for how long, before it gets baked? I hope this makes sense, lol! Thank you!

    • Gemma Stafford on July 27, 2017 at 12:54 pm

      Hi Lisa,
      Ususally I roll cookie dough in a log, or sausage shape, well wrapped tightly in cling wrap, before freezing. It makes it easy to cut, and bake when you take it out. you can divide this as you wish really. Raw dough defrosts really quickly too, about 30 mins when preped like this. It can be cut and placed on the tray, without further shaping too. Experiment with this, it is handy! Gemma 🙂

  26. Anna Ricketts on July 26, 2017 at 11:34 am

    Hi Gemma – just baked your cookies
    They took about 19 minutes to bake but I come from the UK so the ovens could be different?
    Also they taste delicious but are very big – the more the better!
    Thanks for being such an inspiration to me I bake about 3 of your recipes a week!
    Let me know about the timings if you can,
    Anna 🙂

    • Gemma Stafford on July 27, 2017 at 12:51 pm

      Hi Anna,
      I am beginning to know you! 19 mins seems a bit long for these, and they seem to have spread too!
      did you change out the fat? for this recipe butter is best. If oyu change this you may need to add a touch more flour, to hold it together.
      Oils and tub butters will give you a different result.
      Check the oven temperature too, this may be a small difference in the thermostat, but I would look at the ingredients first! Let me know,
      Gemma 🙂

  27. Aliza on July 26, 2017 at 5:18 am

    Hi gemma?
    Can i replace the brown sugar with white sugar?

    P.S: i have tried this cookie recipe but there was a bit too much of brown sugar in it .

    Thanks ☺️

    • Gemma Stafford on July 28, 2017 at 1:14 am

      Hi there,
      The brown sugar brings a caramel flavor, and a little moisture to this cookie, helps to get the soft chewy result. You can adjust it as you wish, it will not be a fail,
      Gemma 🙂

  28. Alexus on July 25, 2017 at 6:09 pm

    Hi Gemma I was wondering if I can put coconut shavings with white chocolate into the mix and then fold it before putting it on the cookie sheet

    • Gemma Stafford on July 26, 2017 at 4:37 am

      Hi Alexus,
      I think this will be ok, the chocolate should survive the time in the oven. It is sweeter than plain dark chocolate, so you may like to cut back the white sugar a bit. Try it, let us know how it works for you,
      Gemma 🙂

  29. Zee on July 25, 2017 at 7:21 am

    Hi Gemma, I adore your recipes and definitely will try this one out too. I’ve never had much luck baking cookies to be honest, they tend to either be too soft or too crispy, even if I follow the recipes to the t. Let’s hope I get it right this time! I have one question though, since I don’t have large eggs, only sort of small/medium eggs, should I add 3 eggs instead of 2 like the recipe says? Thanks! 🙂

    • Gemma Stafford on July 26, 2017 at 7:29 am

      Hi Zee,
      I am happy that you will try this recipe. NO! do not add an extra egg, all will be well. If there is little enough difference really!
      Gemma 🙂

  30. Reema on July 25, 2017 at 4:31 am

    Hi Gemma,

    Have started followimg your recipes revently.want to ask which brown sugar is best to use for these cookies? Soft light brown or dark brown?

    Thanks,
    Reema

    • Gemma Stafford on July 26, 2017 at 7:45 am

      Hi Reema,
      I would use a light brown sugar, or a demerara sugar for this, it will be best,
      Gemma 🙂

  31. AshaJose on July 24, 2017 at 10:30 pm

    Hi Gemma,
    I’m planning to bake these cookies for a fund raising event in my church. I need about 80 cookies. I don’t plan to make them as big as you have and I have decided to make maybe 3 or 4 varieties.
    My question is; is it okay to divide the batch into 3 or 4 and mix in the other ingredients?

    • Gemma Stafford on July 25, 2017 at 1:45 am

      Hi there,
      sure it is! You will probably need to make about 5 times this dough batch. Tip: Make the dough into sausage shapes, well wrapped in cling film, and refrigerate. This will allow you to cut the logs/sausages into the size you want, and get them even too. They will firm up in the fridge, and will be easy to handle.
      Good luck with this big bake!
      Gemma 🙂

      • Asha Jose on July 25, 2017 at 9:51 am

        Thank you so much for your reply and special tip. Really helpful. Thanks again for your wishes.?

        • Gemma Stafford on July 26, 2017 at 7:27 am

          It is good that you are with us,
          Gemma 🙂

  32. Cori on July 24, 2017 at 11:35 am

    I just made them 2 mins ago and they turned out perfectly! I love making all your recipes!

    • Gemma Stafford on July 25, 2017 at 3:16 am

      Hi Cori,
      Thank you for letting me know, I am really happy to hear this,
      Gemma 🙂

  33. Jerusha on July 24, 2017 at 9:41 am

    This cookie recipe is the best I made then twice and now I’m making them in bulk
    Thank you for your recipe . I loved it

    • Gemma Stafford on July 25, 2017 at 3:20 am

      YEA! you are a baking genie! Well done Jerusha, and thank you for being with us,
      Gemma 🙂

  34. Ruby on July 24, 2017 at 5:40 am

    Hi! I was wondering if flax seed oil would work as a substitute for the egg? Will i taste it I the end product?

  35. Elizabeth on July 23, 2017 at 4:54 pm

    These cookies came out great! Chewy deliciousness! I love that you can change up the flavors…keeps things interesting, instead of having a whole batch of one flavor. I made s’mores cookies, oatmeal chocolate chunk, peanut butter chocolate chunk, and even cookie butter with graham crackers cookies! This was also the first time I was successful in making large cookies. So good! Thanks, Gemma!!

    • Gemma Stafford on July 24, 2017 at 1:59 am

      Hi Elizabeth,
      I am really happy to hear this, thank you for letting me know.
      It is good that you are with us,
      Gemma 🙂

  36. Aliy on July 23, 2017 at 8:32 am

    Hello Gemma, i just got done making these cookies and they came out more like a cake cookie/cookie muffin really puffy.
    I was wondering should I add more butter??
    They taste good its just not how I wanted them to come out.

    Thank you 🙂

    • Gemma Stafford on July 23, 2017 at 12:42 pm

      Hi Aliy,
      I think you may have added to much flour. This will make a firmer, thicker cookie, as you say, good, but not soft and chewy.
      Cut back a little on the flour next time, weigh it if you can, all will be well,
      Gemma 🙂

  37. Shruthi Achut on July 23, 2017 at 7:02 am

    Hi again 🙂 I just wanted to tell you this …..
    My dad adores your recipes , but since he is diabetic he can only taste a pinch of everything I bake. So I thought of making sugar free cookies for him. Can I make your digestive biscuits and these cookies without the sugar ? Will not adding the sugar at all spoil the cookies or something ?

    • Gemma Stafford on July 23, 2017 at 12:49 pm

      Hi shruthi,
      (https://www.biggerbolderbaking.com/how-to-substitute-sugar/) there is a chart here. The issue is that some substitutes are as high as sugar in fructose, agave is one of these.
      Stevia is an exception to this, you need to check this out online. the problem is that Stevia will not caramelize, and we need this in a cookie.
      Xylitol is a good substitute (http://www.diabetes-guide.org/Xylitol.htm) you can read about it here, but i do not know if you will find this where you live!
      do a bit of research, it is worth it, Gemma 🙂

      • Shruthi Achut on July 24, 2017 at 3:14 am

        Thanks Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This