One easy recipe, all the cookies you can dream up! Use honey to sweeten this delicious cookie. Just add your favorite mix-ins and imagination to make soft and delicious cookies every time.
TIP: To change it up, try one of the following delicious variations and bake as directed in recipe.
Chocolate Chip: Stir in 1 package (12 ounces) semisweet chocolate chips. Makes about 4 1/2 dozen.
Confetti: Stir in 1/4 cup confetti sprinkles. After cooling, double the Glaze Recipe* (recipe below), then spread over tops of cookies and sprinkle with an additional 1/3 cup sprinkles. Makes about 4 dozen.
Bacon Chocolate Chip: Stir in 1 package (12 ounces) semisweet chocolate chips and 1/2 cup crumbled crisp-cooked bacon. Makes about 4 1/2 dozen.
Blueberry Lemon Muffin Cookies: Stir in 1 1/2 cups fresh blueberries and 1 teaspoon grated lemon peel. After cooling, drizzle with Lemon Glaze* (recipe below). Makes about 4 1/2 dozen.
Chocolate Cherry: Stir in 1 bar (4 ounces) semisweet chocolate, chopped, 1 cup dried cherries, chopped, and 3/4 teaspoon almond extract. Makes about 4 dozen.
Chocolate Chocolate Chip: Stir in 3 tablespoons unsweetened cocoa powder until blended. Stir in 1 package (12 ounces) semisweet chocolate chips. Makes about 4 1/2 dozen.
Coconut Lime Glazed: Stir in 1 cup toasted shredded coconut, 1 tablespoon grated lime peel and 1/2 teaspoon coconut extract. After cooling, top with Lime Glaze* (recipe below), and additional toasted coconut, if desired. Makes about 4 dozen.
Cranberry Orange Walnut: Stir in 1 cup dried cranberries, 1/2 cup chopped toasted walnuts, and 1 teaspoon grated orange peel. Makes about 4 1/2 dozen.
Double Chocolate Toasted Almond: Stir in 1 bar (4 ounces) bittersweet chocolate, chopped, 1 bar (4 ounces) white chocolate, chopped, and 1/2 cup toasted slivered almonds. Makes about 4 dozen.
Orange Rosemary: Stir in 1 tablespoon grated orange peel and 1 tablespoon finely minced fresh rosemary (or 1 teaspoon dried crushed rosemary). Makes about 3 1/2 dozen.
PB & J: Stir in 3 tablespoons extra crunchy peanut butter. Immediately after removing cookies from oven, make an indentation in center of each cookie using the back of a round measuring spoon, drizzle with 1/2 cup semi-sweet chocolate chips, melted, and fill with strawberry jam. Makes about 3 1/2 dozen.
S'mores: Stir in 3 (1.55 ounces each) milk chocolate candy bars, chopped. Chop 3 additional (1.55 ounces each) milk chocolate candy bars. Immediately after removing cookies from oven, top each cookie with the additional chopped chocolate and mini marshmallows (about 1 cup). Return cookies to oven and bake just until chocolate begins to melt, and marshmallows begin to soften, about 30 to 45 seconds. Makes about 5 dozen.
Soft & Cakey Lemon Bars: Line 15.25-inch by 10.25-inch rimmed baking sheet with foil leaving 2-inch overhang on short ends. Evenly spread cookie dough into prepared pan. Bake 18 to 20 minutes or until lightly golden. Cool on wire rack in pan 10 minutes. Using foil overhang, lift cookie from pan, and cool completely on wire rack. Top with 1 cup store bought lemon curd and cut into 36 bars. Makes 3 dozen.
Sugar Kisses: Immediately after removing cookies from oven, press a chocolate kiss into center of each cookie. Melt 24 additional chocolate kisses and, after cookies have cooled, drizzle over top of cookies or drizzle with Glaze* (recipe below). Makes 3 1/2 dozen.
*Glaze: Combine 1 cup confectioners sugar with 4 teaspoons warm water in a medium bowl and stir until smooth.
Lemon Glaze: Prepare Glaze and stir in 2 teaspoons grated lemon peel. Drizzle over tops of cookies.
Lime Glaze: Double Glaze and stir in 4 teaspoon grated lime peel. Spread over tops of cookies.
Preheat oven to 375 degrees F.
Mix Country Crock® Spread, honey, egg, egg yolk, and vanilla in large bowl until well mixed. Stir in flours, baking powder, salt, and baking soda until blended. (Dough will be soft and creamy.) Add your favorite mix-ins until every spoonful of dough has some of the delicious mix-ins or choose from the variations above.
Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart.
Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.