Cookie Dough Three Ways

Batch baking it where it's at! It will allow you to bake a whole batch of delicious goodies but only use the oven once. Like these delicious, chewy, and crunchy cookies. One basic dough, 3 different flavours, such as classic chocolate chip cookies, white chocolate and raspberry cookies and peanut butter cookies, and long-lasting deliciousness, as they can be frozen for up to 4 weeks! It’s a win-win!

Prep Time
Bake Time
12 min
Cookie Dough
For the cookie dough:
  • 225 g melted butter
  • 200 g Tate & Lyle Fairtrade Pure Cane soft light brown sugar
  • 170 g Tate & Lyle Fairtrade Pure Cane Caster Sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 350 g plain flour
  • 1 tsp baking soda
  • 1 tsp salt
Optional add-ons
  • Chocolate chip cookies: 1 tbsp chocolate chips
  • White chocolate and raspberry cookies: 1 tbsp white chocolate chips + 1 tbsp frozen raspberries
  • Peanut butter cookies: 1 tbsp smooth peanut butter + 1 tbsp chopped peanuts
How To Make Cookie Dough Three Ways
  1. Mix both sugars with melted butter. Add the vanilla and eggs followed by the dry ingredients. Stir to combine.
  2. Divide the dough between 3 separate bowls. Add chocolate chips to one bowl and fold. Add white chocolate chips and raspberries into another bowl and fold to combine. Add the peanut butter and chopped peanuts to the last bowl and fold. Chill the dough for 2 hours.
  3. Preheat the oven to 180°C. Line two baking trays with baking paper.
  4. Scoop the cookie dough into the baking trays using an ice cream scoop or a tablespoon. Place on the lined baking sheets and bake for 12 minutes. Remove from the oven and allow to cool for 5 minutes, then transfer to a cooling rack to cool completely.