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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!

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My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!


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!

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 wonderfully 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?

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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?

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Why do you need to chill your Crazy Cookie Dough?

No matter what flavor cookie you decide to make it’s really important that you take the time to let the cookie dough rest. After the dough has come together and you have folded in your add-ins, pop the cookies in the fridge for a minimum of 30 minutes. I do this will ALL of my cookies. This allows the flavors of the cookie to marry and develop and also prevents the cookies from spreading. THIS is he secret to a crisp outer edge and chewy soft center.

How to make Chocolate Chip Cookies

Let’s start with a classic! My advice for making the BEST-EVER Chocolate Chip Cookies recipe 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.

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How to make Peanut Butter Cookies

These are 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, roasted peanuts too.

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How to make Oatmeal Raisin Cookies

An oldie but a goodie, this classic cookie cannot be overlooked. 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.

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What is a 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.

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How to make a 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.

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How to make a Double Chocolate Chip Cookies

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!

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What to put in a S’more Cookies

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.

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How to make a 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.

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Can you freeze cookie dough?

One of my favorite make-ahead tricks is to pre-scoop and freeze raw cookie dough. After the dough has been mixed up I scoop the entire batch into heaped tablespoons and place on a baking tray. From there you can cover the cookies in cling wrap and freeze them for up to 1 month. This means next time your sweet tooth is calling all you have to do is place the baking tray in the fridge to defrost. Once the dough had defrosted simply bake off the cookies as directed.

How to Store Your Cookies

No matter what flavor you choose, these cookies make incredible leftovers. After the cookies have fully cooled I transfer them to an airtight container and store them at room temperature. They will stay fresh this way for 3-4 days, but they have never lasted that long around my house!

Get crazy and make these flavors and others including Sugar Cookies, Molasses Cookies & more!

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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 Cookie Recipe with Endless Flavor Variations!
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 
Servings: 10
Author: Gemma Stafford
Ingredients
  • Crazy Cookie Dough
  • 1 cup (8oz/226g) butter, melted and cooled to room temperature
  • cup (10oz/280g) brown sugar
  • ¾ cup (6oz/170g) white sugar
  • cups (12 1/2oz/355g) 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 the 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 throughout
  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 throughout.
  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 throughout.
  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 throughout.
  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 throughout.
  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 throughout.
  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 throughout. 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 throughout.
  14. When ready to bake preheat the oven to 375ºF (185°C). 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 airtight container for up to 3 days.
Recipe Notes

EGGLESS CRAZY COOKIE DOUGH: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.

TRY MY CRAZY BREAD DOUGH RECIPE

Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.

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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!

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1 Comments

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  1. Swapna on December 12, 2018 at 9:51 pm

    Hey, these cookies so delicious and simple to make. Just one query, if I will replace egg with condensed milk; won’t the batter be too sweet? Should I skip sugar. Pls suggest. Thanks.

    • Gemma Stafford on December 13, 2018 at 3:38 am

      Hi there,
      Yes! you must adjust the sugar when using condensed milk as a sub. Here is the recipe:
      1 cup (8oz/226g) butter, melted and cooled to room temperature
      1¼ cup (10oz/280g) brown sugar
      ¾ cup (6oz/170g) white sugar
      2½ cups (12 1/2oz/355g) all-purpose flour
      1 teaspoon salt
      1 teaspoon baking soda
      2 large eggs
      2 teaspoon vanilla extract
      In this recipe you will replace the eggs with 8 tablespoons of condensed milk. I would then reduce the sugars here by 2ozs/56g for the brown, and 30g for the white. That should balance this out for you. you can reduce further if you wish, this is a sweet cookie.
      I hope this works well for you,
      Gemma 🙂

      • Swapna on December 14, 2018 at 2:16 am

        Thank you so much for your recipe. Will definitely try soon. 😊

  2. Pat on December 10, 2018 at 5:14 pm

    These cookies look scrumptious and fun! Do you think I could substitute shortening for the butter? My grandson has dairy and soy allergies and I found a shortening without soy! Thanks so much in advance Gemma!

    • Gemma Stafford on December 11, 2018 at 4:58 pm

      Hi there, yes you can. Enjoy!

  3. Komal on December 9, 2018 at 8:28 pm

    Hiee thanku for the recipe. The taste was amazing but the cookies were too soft in the centre as well as the edges & not crispy. Are they supposed to be like that?

    I refrigerated the dough for more than 2 hours & baked a little more than the prescribed time. And have replaced with flax seeds for eggless version.

    • Gemma Stafford on December 10, 2018 at 4:15 am

      Hi Komal,
      I am wondering about the oven temperature. It sounds like it was a bit low! These cookies should crisp up for you, provided the sugars were added to the recipe. They can be reduced a little, but not totally replaced as they add to the flavor and the crisping of the bake. The egg replacement should not have this affect! I am a bit mystified!
      Gemma 🙂

  4. Charlene McKay on December 9, 2018 at 4:33 pm

    Just tried the crazy cookie recipe and I’m going to keep this one!

    • Gemma Stafford on December 9, 2018 at 8:09 pm

      Delighted to hear that, Charlene. It’s a really popular recipe.

      Best,
      Gemma.

  5. Jocel B Tolentino on December 8, 2018 at 8:37 pm

    Hi, I loved your video. I’m from the Philippines and new to the baking world. Since you’ve shown how to make different flavors of cookies, is it possible to add some filling in the middle? Like it would look like a cookie sandwich. I hope you can make a video like that.

  6. Shirlynn on December 7, 2018 at 11:19 pm

    Aloha Gemma,
    I made your crazy cookie dough oatmeal raisin cookies. You make it look so easy putting the oatmeal and raisins into the cookie. I guess it takes practice to fold in the ingredients. These cookies came out in different shapes but that’s ok….the taste was out of this world. I’ll have to make another batch in the morning. This time I’ll try peanut butter.
    I just love your easy recipes. Can’t wait to see what’s next in store for us Bigger Bolder Baking “Buddies”.

    • Gemma Stafford on December 8, 2018 at 4:18 am

      Hi Shirlynn,
      I love your new name for our community #boldbakingbuddies a good one!
      We have lots more in store. We will be building out the alternative section here with Olivia’s creations, low sugar/low carb/gluten free etc.
      I have a few new ideas up my sleeve too for the new year. Stay tuned, it is good to have you with us,
      Gemma 🙂

      • Shirlynn (Lani) Harthcock on December 12, 2018 at 11:33 pm

        Gemma,
        I’m still baking cookies using your crazy cookie dough recipe. I do have one problem that I need help with…..
        How do I keep the dough from building up on my hands when mixing in my toppings? I’ve tried putting dough in the fridge for about 30 minutes but the dough gets soft really fast.
        Shirlynn (Lani) H.

        • Gemma Stafford on December 13, 2018 at 3:47 am

          Hi Shirlynn,
          Oil you hands lightly with vegetable oil. That is a good idea for any baking that you have to handle, particularly when it is a sticky dough.
          Alternatively use two forks, that works well for me.
          Thank you for being here with us,
          Gemma 🙂

  7. Diana on December 5, 2018 at 7:55 pm

    Hello, can I cookie cut these cookies? Or are they too soft?

    • Gemma Stafford on December 6, 2018 at 3:50 pm

      Hi Diana,

      what do you mean by cook out? like to make them crisp? If you want crisp cookies you can bake them for longer.

      Gemma.

  8. Trent08 on December 5, 2018 at 6:47 pm

    Thanks for the recipes. You’re the best.
    Can i use dried fruits (pineapple or strawberries) on the cookies?

    • Gemma Stafford on December 5, 2018 at 7:29 pm

      Thank you so much! Yes, you can add dried fruit to your crazy cookie dough recipe. Just add about a tablespoon per cookie given that you can make a variety with the base dough. I hope you enjoy!

  9. Kenya on December 5, 2018 at 6:26 am

    Hi Gemma! We’re having a Cookie Exchange at work on Tues, 12/18, so I’m going to be making several dozens of the same cookie, and I cannot wait to try your recipe! 🙂 I’m stuck between trying the S’more cookies and Birthday Cake cookies. Would you mind telling me what the ingredients’ measurements would be for both of those? I can’t wait to see how they’ll turn out! 🙂

    • Gemma Stafford on December 5, 2018 at 7:54 pm

      Hi Kenya! That’s a lovely idea. You can find the measurements for each flavor in the recipe box towards the bottom of the post. Each base cookie dough makes 10 cookies so you’d just multiply out the ingredients for the S’more and Birthday Cake cookies. I can’t wait to see what you bake!

  10. Tasha Ann Headley on December 3, 2018 at 6:56 am

    Hi Gemma,

    I made these this weekend and despite the fact I was a few proseccos deep when I started they turned out delicious lol. A few questions though:
    1) I used non stick cookie sheets lined with aluminum foil. The bottoms started to get a bit dark, what’s the culprit here? The cookie sheets? The foil? or the fact my oven is gas not electric?
    2) I refrigerated the dough for 2 hours, could have been slightly more, and the cookies stayed quite thick, about twice as thick as the ones in your photos, which contributed to the overly dark bottoms with under cooked centres. Should I refrigerate a bit less?
    3) I’m probably only ever going to divide this dough into 1/2 or maybe 1/4s and do 2-4 flavours in a batch. This time I split the dough in half, and mixed in white chocolate chips, dried cranberries and chopped pecans into one bowl and salted caramel chips, chocolate chunks and chopped pecans into the other (fantastic combos btw) but after chilling, I found the dough quite firm and difficult to mix in the flavour ingredients. Is it possible to add these before refrigerating?

    Thanks again for the amazing recipe! I can’t wait to experiment with it more 🙂

    • Gemma Stafford on December 6, 2018 at 11:02 am

      wow, all great tips, you’re a pro! Thanks so much for sharing, next time send us a photo!

  11. Hop Melville hine on December 2, 2018 at 5:35 am

    Thanks for all your help🙂

  12. Hope Melville hine on December 1, 2018 at 10:21 am

    Can these cookies be frozen ? How would you do it and for how long?

    • Gemma Stafford on December 2, 2018 at 3:19 am

      Hi Hope,
      Cookies are generally not frozen but cookie dough is.
      Roll the dough into a tight sausage shape using a cling wrap. Pack these into a freezer bag. It defrosts quickly enough. Cut into slices, and bake as you need them.
      this type of cookie stores well too, should last well in an airtight container in a cool place, for about 7 days, but perhaps longer.
      I hope this is of help,
      Gemma 🙂

  13. Mary on November 29, 2018 at 4:49 pm

    I tried this recipe a year ago with chocolate chips and Christmas sprinkles. I can wait to do it again I’m going to use Heath bar, mini reese’s, and I think the Christmas chocolate chip! My family loves this recipe!

    • Gemma Stafford on November 30, 2018 at 10:15 am

      Aw i am delighted to hear that enjoy 😀

  14. MamaSteph on November 28, 2018 at 1:28 pm

    Thanks so much for this amazing recipe and idea of cookie mix-ins! It is so fun to let each of my 4 kids pick a “flavor” for their own cookie, add it in and mix it themselves, and just cook 4 or 8 at a time. The cookies are coming out phenomenal no matter what crazy stuff they put in there, including tons of sprinkles! My favorite so far is a “hot chocolate” cookie- with a bit of cocoa powder, chopped up candy cane, and mini-marshmallows.

    • Gemma Stafford on November 28, 2018 at 3:32 pm

      I’m delighted to hear that 😀 its such a fun recipe! Enjoy!

    • Shirlynn on December 7, 2018 at 11:29 pm

      Mama Steph,
      That cookie Hot Chocolate cookie sounds like a try to me.
      Think this will be my next try cookie.

  15. Zeita on November 25, 2018 at 6:57 am

    Hello I found this recipe at the beginning of fall to make with my daughter , she is two and a half and it was her second baking experience and she loved it, Now I would love to give it as a Christmas gift to my family. I planned on putting all the dry ingredients in a mason jar and putting the directions on the label. What size mason Jar do you think I would Need?

    • Gemma Stafford on November 26, 2018 at 2:04 am

      Hi Zeita.
      What a lovely idea. I think you will need a 32 oz jar for this mix. you can also put in little packs of the additions too, smarties, raisins etc. See if you can get the wide mouth jars too, they are really handy for lots of things so a double gift if you will! I am not sure about the capacity of these,
      Gemma 🙂

  16. Kimberly Coomes on November 25, 2018 at 6:52 am

    What would the measurements be if i wanted to make a whole batch of any flavor combination you’ve listed?

    • Gemma Stafford on November 26, 2018 at 1:52 am

      Hi Kimberly,
      I think I got to this one.
      It depends on the ingredient though. (https://www.biggerbolderbaking.com/oatmeal-cookies-best-ever/) this will give you the idea for the oatmeal.
      For most other additions 4ozs or so will work well. I hope this is of help,
      Gemma 🙂

      • Kimberly Coomes on December 1, 2018 at 12:44 pm

        Yes, thank you!

  17. Michelle soriano on November 25, 2018 at 4:26 am

    Hi. Gemma. I tried lots of cookie recipe and yours is the best. My friends and family love it. I want to ask if I would like to make the entire recipe for peanut butter and oatmeal flavor how much peanut butter/oatmeal should I put? I’m planning to sell it this coming christmas. Thank you in advance.

    • Gemma Stafford on November 26, 2018 at 1:47 am

      Hi Michelle,
      For a full batch of this cookie you can add 1⁄2 cup (4 oz/115g) creamy peanut butter.
      Oatmeal is a bulky thing, you should take a look at this recipe (https://www.biggerbolderbaking.com/oatmeal-cookies-best-ever/) for the idea. You can change the additions to this one too, raisins/dried cranberries/dried apricot/nuts etc. That is the better thing to do for sale and will give you variety.
      I hope this helps,
      Gemma 🙂

  18. kate on November 24, 2018 at 8:01 am

    hi, I halved the sugar and I like how they taste but they turned out to be pretty thin and little bit dry. do you think I should have baked them for a shorther period of time, so they turn out plumpier and less dry?
    thanks, they taste really good!

    • Gemma Stafford on November 24, 2018 at 6:22 pm

      Hi,

      yes maybe bake them a little less next time. Also altering the ingredients like the sugar does mean you might not get the same result as I did.

      Hope this helps,
      Gemma.

  19. Joy Tanayer on November 22, 2018 at 3:52 am

    hi!
    can i change baking soda to baking powder in this recipe?

    • Gemma Stafford on November 22, 2018 at 2:48 pm

      Hi Joy,

      Unfortunately if you use baking powder in these cookies it will make them cake like and not like gooey cookies. Baking soda gives you a gooey crackly cookie.

      Best,
      Gemma.

  20. Pooja on November 20, 2018 at 7:36 pm

    The cookies are unbearably sweet, even though I added only one third of the sugar given in the recipe. Now I’m stuck with a lot of sweet cookie dough in the refrigerator. What can I do to correct this? Won’t the proportions get changed if we add less sugar.

    You should at least change the sugar quantity in the recipe!! After so many complained that it is too sweet

    • Gemma Stafford on November 21, 2018 at 8:17 am

      Hi Pooja,
      Yes, sugar is an ingredient in these cookies, and they are sweet. They suit some people and not others, and you can adjust the sugars.
      At 1/3 of the recipe quantity you will have affected the balance in the recipe, however they will bake up well for you. I am not sure if you baked them, or tasted the raw dough, there will be a difference.
      The trouble with all baking is that it tends to be sweet. For this batch I think if you have not baked any of it you should, if it is not to your taste then share it to family and friends. I am not sure what you can do to change it now, apart from blending it into a sugarless dough.
      I am sorry that you are unhappy with this recipe,
      Gemma 🙂

      • tj on November 30, 2018 at 6:58 am

        Adding cocoa powder and pecans (and unsweetened peanut butter or oats) makes this recipe less sweet for my daughter who prefers less sweet biscuits. My favourite is cocoa powder, pecans, and a mix of chocolate chips because when I want a biscuit I want sweet and salty crunchy chocolatey!

        • Gemma Stafford on November 30, 2018 at 9:39 am

          Wow, i love the sound of that! Send us a photo!

  21. Dionicia Webster on November 18, 2018 at 11:44 am

    This is probably the best cookie dough recipe ever! We have made these about 3 times now. My Grandkids love to make the cookies, the younger ones call them play dough cookies because they use their fingers to smoosh in their ingredients. I love that it’s easy to make, no mess, and we can keep a bowl of dough on hand all the time for warm homemade treats. The only thing is ( and it’s not a big issue) is that my dough comes out of the fridge really hard, like hard ice cream and not soft like your video. Not sure if I’m doing something wrong, or not. My mind says that it’s probably a good thing because after the kids mix their cookies the dough is still really cool, but softened from the heat of their hands. Anyway thanks for the recipe!

    • Gemma Stafford on November 19, 2018 at 8:48 am

      I’m delighted to hear that! How long do you chill it for?

      • Dionicia Webster on November 24, 2018 at 9:14 pm

        2 hours. Still making them and the kids love them. This weekend we just baked them plain with a few candies on top (using a regular cookie scoop) froze them for about an hour then made ice cream sandwiches with them, popped back in the freezer to firm up the ice cream again. Perfect size and each of the grandkids had some to take home!

        • Gemma Stafford on November 25, 2018 at 4:14 am

          Hi there,
          This is such a lovely post, thank you. I am always delighted when kids are baking, truly relaxing and entertaining, and the reward at the end.
          Baking with grandma is even better, they will never forget it. Well done you for taking the time to do this with them, and thank you for telling us about your method. Love an ice cream sandwich!
          Gemma 🙂

    • melyssarh on November 20, 2018 at 8:25 am

      I love reading all the additions from everyone. Thank you all for sharing.
      My grandkids are coming up with all kinds of ideas. It is amazing watching them in action.
      I have a quick question – has anyone made snicker doodles? If yes, other than rolling in cinnamon/sugar mixture, what should i mix in with the dough.
      Thank you in advance!!!

  22. Khan_lalain on November 16, 2018 at 9:18 am

    I made them using oil .. And I changed the measurements of flour to 3 cups it worked

    • Gemma Stafford on November 16, 2018 at 10:23 am

      I’m delighted to hear that, so glad you gave this one a try. Next time send us a photo!

    • Aarya Jadhwar on November 18, 2018 at 4:49 am

      Could you give me measurements acc to 100g salted butter. I would really appreciate that cause I am just learning and baking in large amounts would not be suited.

      • Gemma Stafford on November 20, 2018 at 2:44 am

        Hi there,
        yes, and you are right, it is always a great idea to start with an experiment. Just cut the recipe in 1/2, this is just math, and it will work well for you.
        113g butter, melted and cooled to room temperature
        140g brown sugar
        135g white sugar
        177g all-purpose flour
        1/2 teaspoon salt
        1/2 teaspoon baking soda
        1 large egg
        1 teaspoon vanilla extract
        This is 1/2 the batter. You can reduce this further if you wish, adjust the sugars too to your taste. Try it!
        Gemma 🙂

  23. Solomon on November 15, 2018 at 6:01 am

    Hi Gemma,
    I followed your recipe and the cookies were amazing, although I used pecan pie flavored m&m to top them, but I was wondering should I use duck or chicken egg.
    Thank you Solomon

    • Gemma Stafford on November 16, 2018 at 10:53 am

      Hi there, im delighted to heat that! I would stick to chicken eggs 😉

  24. Keya Chakrabarti on November 11, 2018 at 3:12 am

    Hi when I made the cookies…. The base was burnt…. Also they were too sweet…… Like I powdered granulated sugar to make then….. Is there anything I can do to fix it

    • Gemma Stafford on November 12, 2018 at 6:17 am

      Hi Keya,
      If the base was burnt I am guessing the oven you are using is an OTG. You need to read the instructions carefully for this type of oven, it is tricky to use when you do not fully understand it.
      If you find this cookie too sweet you can adjust the sugars to suit your own taste. You can remove about 4ozs of the sugar, 2ozs of each type, and try again. I think that will be good for you.
      Try again, it is worth it,
      Gemma 🙂

  25. Sadia on November 10, 2018 at 7:40 am

    Can we use white sugar intead of brown? And butter shuld be salted or unsalted?

    • Gemma Stafford on November 11, 2018 at 5:44 pm

      I use salted butter Sadie but honestly that is up to you. Yes you can use white sugar no problem.

      Just for the future you can easily make brown sugar at home

      Best,
      Gemma.

  26. Dee on November 8, 2018 at 10:25 pm

    Any tips for baking these cookies at a higher altitude? I’m at 4000 ft and for some reason any cookie I bake tends to be crunchy and pancake flat even with refrigeration prior to baking. Would welcome your suggestions

    • Gemma Stafford on November 12, 2018 at 1:13 am

      Hi Dee,
      This is indeed a challenge. I was confounded by this in my first job in Tahoe, as an intern, never having encountered this altitude issue before. Think about it like this, water boils at a lower temperature at altitude, which is why you can never get a hot cup of tea on a flight! The adjustments you make then need to consider this.
      The weight of air is a phenomenon most cooks seldom contemplate. But if you live in Denver, Calgary, Johannesburg, or a host of other high-altitude locales, you’ll face fallen cakes and overflowing batters if you don’t. As elevation rises, air pressure falls, which means that bakers living at 3,000 feet (1,000 meters) will see different results than lowland bakers. The problem gets worse as the altitude increases too. Since most recipes are designed for sea level, high-altitude success requires a few clever adjustments.
      Adjustment for 3000 feet:
      Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
      Increase liquid: for each cup, add 1 to 2 tablespoons.
      Increase oven temperature by 25 degrees F.
      Adjustment for 5000 feet:
      Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
      Increase liquid: for each cup, add 2 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.
      You are somewhere between these two altitudes, err on the higher side, and keep an eye on the bake the first time, or run a test batch, divide it up and adjust the temperature per batch, this will be your best teacher.
      Do let us know how you get on with this, it is a regular question here on BBB.
      Gemma 🙂

  27. lalain khan on November 8, 2018 at 2:44 am

    can i replace butter with oil or margarine…. plz reply

    • Gemma Stafford on November 8, 2018 at 3:51 am

      Hi there,
      Yes! if you use margarine choose a block/stick one, not the one in a tub, that is too soft for this application.
      If you use oil, use about 1/3 less oil than you would use butter, butter is more than just fat.
      Try it, it will work well for you. set it up in the fridge before baking for best results,
      Gemma 🙂

  28. Izyan Darlina on November 2, 2018 at 11:40 pm

    This recipe is amazing amd definitely a keeper! Made m&m cookies for my kid’s school party and they were a major hit!

    • Gemma Stafford on November 3, 2018 at 3:51 am

      Hi there,
      I am really delighted to hear this, thank you for letting me know, and for this kind review,
      Gemma 🙂

  29. Nadia123 on October 28, 2018 at 7:40 am

    How much peanut butter would I add for the whole batch?

    • Gemma Stafford on October 29, 2018 at 3:37 am

      Hi Nadia,
      This batch of cookies comes in at about 10 – 12. You can add two tablespoons of peanut butter, or a bit more if you wish. I think adding the 1 tablespoon of chopped peanuts to the batch will be sufficient too, but really to your taste.
      The recipe indication is for a batch, in general, though you can increase the additions if you wish,
      Gemma 🙂

  30. Melyssa on October 22, 2018 at 3:01 pm

    My family absolutely LOVE these cookies!!! Thank you for the recipe.
    I have a question: how long do you recommend allowing the cookies to chill? Is overnight too long?

    • Gemma Stafford on October 23, 2018 at 9:17 am

      Hi Melyssa,
      No, overnight is not too long! In a commercial kitchen you would regularly have dough resting in the fridge for days. This will be perfect.
      Thank you for your kind comments, and for being here with us,
      Gemma 🙂

  31. Vin c on October 21, 2018 at 7:29 am

    Hi! First of all thank you fro your recipe! 😘
    I need help, because sometimes the outcome of the cookies are too flat. Too thin. What could be the problem? Thanks!

    • Gemma Stafford on October 21, 2018 at 1:23 pm

      Delighted you like my recipes. Do you chill your cookie dough before baking? I chill mine for alteast an hour but usually for a couple of hours.

      This will stop them spreading.
      Best,
      Gemma.

  32. Jinal on October 16, 2018 at 4:14 pm

    Hi Gemma,

    Is it alright to mix crushed oreos in the dough.

    • Gemma Stafford on October 17, 2018 at 3:17 am

      Hi there,
      sure! why not, it is really worth the experiment. You can also enclose the oreo in the dough, make a purse of the cookie dough and enclose a little cookie! That would be good, I think,
      Gemma 🙂

  33. Sandra Roberts on October 15, 2018 at 5:14 pm

    I have been searching for the PERFECT Basic cookie dough for a cookie that is unlike anything I have ever seen anywhere and this is it!!! At Last!!!! I added Lemon zest and a hint of lemon oil along with a pinch of citric acid, Maraschino cherry syrup for color and sweetness dried tart cherries, to some I also added some pistachios as well. I have been trying to perfect these for a year now and the batch that I made this evening were SO DANG GOOD unfortunately I can only eat one (Not on my diet) But my family said they were PERFECT and not to change a thing!! We all love a Juxtaposition of flavors Tart sweet and sour and these had it all without fighting itself for one flavor to dominate. The ones with Pistachio added another couple of elements salty, nutty and crunch and were a huge hit as well in fact they loved both equally (Me I love salty so that was the one I went for) THANK YOU

    • Gemma Stafford on October 17, 2018 at 7:24 am

      Hi Sandra,
      I am really happy to hear this!
      I am with you on the pistachio! love that flavor, would have it in everything if I could.
      Thank you for this very kind review of this recipe, it will be of help to other bold bakers,
      Gemma 🙂

  34. Luvcinnamonrolls on October 11, 2018 at 7:55 am

    Wow this is the best recipe ever I added some extra sugar……yymmmm thanks gemma u da best with love from the people of Pakistan

    • Gemma Stafford on October 13, 2018 at 2:49 pm

      Happy to hear you’re enjoying my Crazy Cookie Dough recipe. Have you seen my Crazy Cupcakes?

  35. Lily 09 on October 7, 2018 at 10:54 am

    Hi Gemma,
    Question, your video shows you whisking both of your eggs in at the same time while your written instructions say to mix them one by one. Since this is my first time making cookies, I searched online for tips and it says to whisk your eggs in one by one to prevent your emulsion from breaking????
    I am really confused and could use some clarification.
    Thanks and I look forward to trying out this recipe!

    • Gemma Stafford on October 7, 2018 at 3:25 pm

      Hi Lily,

      Sorry for that inconsistency. Whip them together first then add them little by little into the cookie dough. That’s the way I like to do it.

      Best,
      Gemma.

  36. Bhargavi on October 7, 2018 at 2:59 am

    Hi Gemma ,please let me know the oven settings like placing tray on bottom middle or upper shelf with rods on which side to be on and blower on or off.Also I’m planning to prepare them for return favours.please let me know how advance can I prep and store them

    • Gemma Stafford on October 7, 2018 at 3:22 pm

      Hi,

      So you can make your dough and keep it in the fridge for 5 days. Then bake off your cookies fresh when you want them.

      Middle to top wrack is best for baking but that is for my oven. You know your oven best. All the other instructions are on this page on the written recipe.

      Best,
      Gemma.

  37. Brandy on October 6, 2018 at 5:19 pm

    Made these tonight with my little ones last minute! So fun coming up with concoctions 🙂
    We didn’t have white chocolate but used vanilla almond bark chopped up. Mixed it with dried cranberries with one and it was divine! Also did the birthday cake and mixed in the bark with the double chocolate. Made s’mores, peanut butter, chocolate chip and then some toffee chocolate chip.
    Thanks so much for the recipe – so yummy!!

    • Gemma Stafford on October 8, 2018 at 5:51 am

      Hi Brandy,
      kids love baking! That is a fact, a fabulous way to keep them entertained, and teach them things too. The bonus is that one day they will be cooking for you, happy days! 😉
      Gemma 🙂

  38. zpat on October 4, 2018 at 2:04 pm

    I always struggled with baking cookies and had just about given up when I found this recipe! I used condensed milk as an egg replacement and the cookies turned out AMAZING. Everyone loved them (I made them for a party). I made chocolate chunk, nutella pretzel and seasalt caramel cookies. I’ve never made cookies that tasted and looked this good.
    The only thing I can think that I could improve on next time, is that my cookies still had a bit of a grainy sugar texture once you bit into them. This was probably my fault because I’m a not so great baker, but any suggestions on what caused this?

    Thank you so much for sharing this awesome recipe. It will definitely be my go to from now on.

    • Gemma Stafford on October 5, 2018 at 2:33 am

      Hi there,
      Thank you for this great review. I particularly like the condensed milk suggestion for cookies, it is pretty perfect.
      Do reduce the other sugars in this recipe when you use condensed milk, this is a sugar too, so reduce the sugars by the same amount as the condensed milk, or even a bit more! Experiment with this, make it work for your own taste.
      Thank you for being in touch,
      Gemma 🙂

  39. Ley on October 1, 2018 at 2:03 am

    Hi Gemma just wanted to ask if you used cups or oz or grams when weighing the ingredients in th video? I have both cups and digital scale at home, what method would you recommend I use to make the cookies just like yours? I was just a bit confused because the amount converted in this recipe is different from the one in your baking conversion chart. which one should i follow to make them look like yours? Thank you! 🙂

    • Gemma Stafford on October 1, 2018 at 2:03 pm

      Hi Ley,
      Always use your digital scales for absolute accuracy.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes, digital scales are super!
      Gemma 🙂

  40. Autumn Gabriel on September 30, 2018 at 12:52 am

    How about oatmeal, chocolate chip, toasted coconut, one cookie, not 3 different ones? Thank You! 😋

    • Gemma Stafford on October 1, 2018 at 6:21 am

      Autumn! yes please 😉
      Gemma 🙂

  41. Azizah on September 27, 2018 at 7:11 pm

    Hi Gemma,
    It’s me again. I was looking at your crazy cookie dough and i wanted to try them. but i somehow stop after reading through the recipe. what stopped me was the amount of sugar that you had mentioned. It’s generally quite high. May i know the reason for this. I do know that the function of sugar is to make the cookies browner and crispier. But does it need to be higher than the amount of flour to get that browner, crispy and chewy texture? is there a rule of thumb with regards to the amount of sugar to put in when comes to baking? My family and I don’t really have a sweet tooth. Hope you can assist with my queries.
    Azizah from Singapore

    • Gemma Stafford on October 1, 2018 at 10:20 am

      Hi there,
      If you do not like sweet cookies this will not be the recipe for you.
      you are right though, sugar has more than one function in baking. It is science! Brown sugar for instance is more acidic than white sugar and it reacts with the bicarbonate of soda to give a cookie texture. It also adds flavor. sugars too help to hold the moisture, fresh baked feel in a cookie.
      This is a big lesson, but if what you are saying is that the cookie is too sweet for your taste then reduce then sugars, not too drastically and equally in the recipe. You can reduce them by about 30% overall, then see how it works for you. Cookies are relatively simple recipes, they cannot go too far wrong!
      Gemma 🙂

  42. Catlady119 on September 25, 2018 at 4:44 pm

    My granddaughter, Marin, and I made the Crazy Dough Cookie Recipe to bake cookies for Grandparents Day at her school this coming Friday. We decided to double the recipe. After it set for an hour + in the refrigerator, we thought we’d make whole batches Instead of mixing individual cookies. To be honest , I didn’t think it would work, but they turned out great! We divided the dough into 4 sections, First we made the birthday cookies, then Carmel with sea salt cookies. We were going to make raisin and oatmeal cookies, but I accidentally tossed Carmen’s in the dough and started mixing it so I dug out as much of the Carmel I could find then used M&Ms, thinking they’d taste better with carmel if I missed any (which I did.). I also accidentally used 2 batches of dough for Carmel sea salt cookies. My granddaughter used a rounded tablespoon measuring spoon to scoop the dough on to cookie sheets (we used parchment paper.) Carmel melted out of some of the cookies, so they were eaten instead of being boxed to go to gp’s day! We had fun making the cookies and they turned out beautiful and were delicious. I forgot to take pictures but will do that Friday to post them. Thank you for this great recipe

    • Gemma Stafford on September 26, 2018 at 10:26 am

      Hi there,
      What fun! Good job you and Marin. such a lovely thing to do with your granddaughter, a skill for life too.
      We love when we get a few off shapes/burnt bits here as we can gobble them up! always hungry on filming day.
      Thank you for this lovely review and the detail, I appreciate it,
      Gemma 🙂

  43. Neeta on September 18, 2018 at 9:37 pm

    Hi Gemma,
    Those cookies look awesome. Was looking for an eggless option…where can I find the replacement for eggs for this cookie dough??

    • Gemma Stafford on September 19, 2018 at 1:21 am

      Hi Neeta,
      It is more difficult to replace eggs in cookies, and it depends on the result you want. There are some manufactured egg replacers which wil work well, aquafaba, get to know this, works in some recipes, flax and chia seed eggs. Condensed milk can be a good choice for cookies but you will need to reduce the overall sugar to get the balance right. I would say remove about 100g/3.5ozs of the mixed sugars to balance the recipe.
      I hope this is of help,
      Gemma 🙂

  44. Shaz on September 18, 2018 at 2:26 pm

    Sadly, they just didn’t work for me and came out very flat. They were incredibly sweet to the point where I ended up binning the half of the dough I didn’t use.

    • Gemma Stafford on September 20, 2018 at 7:36 pm

      Hi Shaz,

      I’m sorry to hear that. It’s best to chill your dough before baking so they don’t spread out too much.

      I hope you give some of my other cookies a go 🙂
      Gemma.

  45. Emily Allsup on September 17, 2018 at 5:36 pm

    One of the best cookie recipes I have ever tried! I made these in about an hour and a half my first time and they were so fun to make and customize all the different flavor combinations. I made these for a party and they were all eaten by the end of the party! My sister, friends, and even my best friend’s dad loves these cookies and want me to make more. I really do love this recipe and I definitely recommend it to everyone to try!

    • Gemma Stafford on September 18, 2018 at 4:02 pm

      Wow thank you so much for the lovely message, i’m delighted to hear that 🙂

  46. Zdenka on September 14, 2018 at 5:40 am

    Hi Gemma,
    Great cookies! I wanted to compare the measurements, cups and gramms and to my surprise there was a big difference between the two. My 2 1/2 cups of flour weigh considerably less than 355 g. The difference was even bigger when measuring suggar. How is that possible?
    I was using my digital scale today and the dough came out sticky and wet. I put it in the fridge and I keep my fingers crossed. I know that no matter how they look, they are going to taste beautifully.
    But can you explain why the difference?
    My cups were bought in the US by the way.
    Thank you!
    .

    • Gemma Stafford on September 15, 2018 at 4:00 am

      Hi there,
      This is one of the most asked questions here, and understandable too, it is confusing.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I hope this is of help to you,
      Gemma 🙂

  47. Mahi on September 11, 2018 at 4:33 pm

    Hi gemma! Truely inspired by your baking 🙂
    In my family actually no one eats all purpose flour. Moreover i have a lil baby to whom i prefer givin whole wheat. Can i make these cookies with whole wheat flour? If yes then what should be the measurement?

    • Gemma Stafford on September 12, 2018 at 3:53 am

      Hi Mahi,
      Whole wheat flour is generally not used in fine baking, there is a good reason for this, it is not so good for many recipes. Cookies and muffins can be an exception to this. Look at this recipe (https://www.biggerbolderbaking.com/homemade-smores/) for a wholewheat cookie/cracker. Oatmeal makes a good cookie too (https://www.biggerbolderbaking.com/oatmeal-cookies-best-ever/) you may like this one. It is possible too to combine flour types to get what you want, and you can run a few experiments with that.
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. There is no one rule, when you change the flour stick to the measurements provided and watch the liquid additions.
      I hope this is of help,
      Gemma 🙂

  48. SHRUTI Gandhi on September 11, 2018 at 6:31 am

    Hey gemma , I am a big fan of yours and obviously your recepies too .I have tried many of them.
    Just 1 question about this. Can make rainbow cookies with this dough ? Would the results be same ?

    • Gemma Stafford on September 12, 2018 at 5:42 am

      Hi there,
      I think not! Really for this type of thing you need a cookie dough which is light in color, like a sugar cookie. This is a basic sugar cookie, and would take the colors well for you (https://www.biggerbolderbaking.com/easy-sugar-cookie-recipe/). It really depends on what your objective is, there ae lots of ideas out there,
      Gemma 🙂

  49. Stacy on September 10, 2018 at 1:37 am

    I followed the recipe but mine turned out very flat. They taste great. I refrigerated them. Even tried freezing some. At first they were burning on the edge before they were even close to being done. I turned my oven down to 350. They cooked better but are still flat. Is there anything I can change to correct this?

    • Gemma Stafford on September 10, 2018 at 3:28 am

      Hi Stacy,
      It is interesting how these cookies turn out differently for people in different places. I think it is to do with the flour. Reducing the sugar a little may help, bit perhaps increasing the flour will help to set them up better too. Flour in different places behaves in different ways, absorbing liquids in different ways etc. Humidity also affects flour, and this will always affect the results.
      Try again, let us know how you get on. The temperature setting is to set them up fast and maintain the soft center,
      Gemma 🙂

  50. leahcalderon0611 on September 2, 2018 at 1:46 pm

    Hello, I’m new in baking. I just want to know how can I extend the shell life of baked goods?

    • Gemma Stafford on September 3, 2018 at 3:48 am

      Hi Leah,
      It depends on the bake. Cookies will keep well for about a week when well stored in an airtight container, in a cool place.
      Most home baked goods are best eaten in a day or so. breads are best in a day. What would change this is freezing, but not all baked goods like the freezer.
      I would need to know a little more. Commercially produced baked goods often have preservatives added to extend the shelf life, we do not do this at home.
      I hope this is of some help,
      Gemma 🙂

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