Customizable One Bowl Cookies
When I develop recipes, I either go for a long, drawn out recipe with many components to be made over a period of days, or recipes that can be made NOW, with one bowl and no resting time. This recipe for customizable one bowl cookies is the latter! In addition to being incredibly quick to whip up (less than 5 minutes), these cookies are also endlessly adaptable. Y'all know I hate to limit us to specific ingredients or flavor profiles, so I've tested lots of different options for this cookie. Keep them simple, or add chocolate, fruit, or random pantry odds & ends.
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This recipe set is *chef’s kiss*. Knocked out two batches in 30 minutes. Perfect crisp on the outside chewy on the inside cookies of all kinds! If you juuuust so happen to have browned butter and toffee chips sitting around, add ‘em to the choco chip recipe. Whoa.
This makes me so so happy!! I’m so glad you’re having delicious success with this recipe. I think I can speak for all of us when I say I’m very jealous of your brown butter & toffee chip situation.
A small batch recipe that is ridiculously customizable– not just in mix-ins but by giving you cookie science knowledge that let’s you do any and everything you want. There are so many good things about this, for all kinds of bakers: quick weeknight cookie snack for bakers and non-bakers, a way to explore new flavor combos for those of us that like exploring creativity…a literal choose your own baking adventure with a quick payoff. SO good– who knew there were still new cookie recipes to write?! 💖
Thank you SO much, I’m so glad you’re a fan!!
Excited to try this recipe! Just to clarify, there is no baking powder in the recipe? You mentioned playing around with the amount of baking powder in the article section, but I see baking soda as the only chemical leavener in the recipe ingredients. Just want to make sure I’m not missing anything!
You’re correct – no baking powder! I played around with it but ended up removing it 🤗
My new favorite recipe! I’ve made four variations (five, if you count the two different doughs I swirled together) in the past 24 hours and thrown everything from liquid sugars to dry and wet add-ins to whole wheat flour at this recipe and nothing has phased it (or me) – probably because of the extensive recipe development explanation!!
Variations I’ve made have been:
-S’mores (whole wheat flour, honey, cinnamon, marshmallows, chocolate chips)
-Double chocolate chip swirled with mint chocolate chip
-Oatmeal, pecan, coconut
-Frosted lemon
You and all your cookie variations are amazing! I’m so thrilled that you had lots of success with the base recipe and all its variations!
These were perfection—as effortless as promised and so satisfying! I did chocolate chip, but look forward to more variations very soon!
This makes me so happy to hear! Thank you!
I’m really enjoying playing with this recipe! So far I’ve done matcha white chocolate, lemon poppy, black forest, and confetti. I have a question: my cookies are delicious but don’t spread as nicely as the ones in the photos. I like flatter cookies like yours – I’m measuring everything to the gram, are there any other variables that might cause this? Hot oven maybe? Should I just try adding a little more liquid to get a better spread?
Ooh your flavors sound amazing, I’m so happy to hear that you’re having fun with the recipe! As far as spread goes, I’m guessing that altitude is the culprit here. I use a little less baking powder when baking at altitude since things spread more due to the lower air pressure. Assuming you’re at lower altitudes, you may be seeing the reverse problem! For a little more spread, I recommend increasing the baking powder just a smidge (like a slightly mounded teaspoon in place of a normal teaspoon) – that should give you a little more spread. Let me know how that goes!
Hello Lani,
Thank you for this brilliant, infinitely adaptable cookie recipe! I cannot wait to try different flavor profiles with my daughter. She’s really creative so this approach will speak to her. Would you please give some guidance on working with nut butters such as PB or almond butter in this recipe. Since those add fat, would you recommend scaling back on the butter?
Hi Diane, thank you so much for the kind words! Your question about nut butters is a great one, but since I haven’t ventured into this territory yet, my advice is a little limited! I would recommend adding some powdered peanut butter (and then increasing the liquid a little bit to accommodate it) since I’ve had success with that in cookies before. You could also try adding nut butter and then decreasing the fat by 25% or so as a test. However, these are very loose recommendations so take them with a grain of salt! I’ll do some testing on my end too and let you know. Thanks!
Thank you for your suggestions! We’ll have fun and experiment a bit.
Hi! How do you decide when to use brown/white sugar? Thanks!
It depends on what flavor profile you’re going for! Brown sugar gives a more caramely, deeper flavor which is great with chocolate, nuts, and other rich flavors. White sugar is more neutral so great with fruits, citrus, etc. Or use a combo of white and brown if you can’t decide!