Master Cookie Dough Base

Published on
September 22, 2023
This is simply the best cookie base, ever. Add in 20 ounces of whatever you like, chocolate, peanut butter or butterscotch chips, candy bar pieces, potato chips, pretzels, craisins, dried cherries, shredded coconut, macadamia nuts, pecans, or a combo of them all for a true kitchen sink cookie. Whatever you like, this is the base for your perfect cookie.
Cookies on a cooling rack.
Prep Time:
10 Minutes
Cook Time:
12 Minutes
Difficulty Level:

3 sticks unsalted butter, room temperature

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

3 eggs, room temperature

1 teaspoon kosher salt

1 tablespoon vanilla extract

1 tablespoon baking soda

1 tablespoon baking powder

1 tablespoon Cinnamon

3 cups all-purpose flour

2 cups oatmeal (not quick cook)

20 ounces of add-ins such as chocolate or butterscotch chips, candy pieces, potato chips, pretzels, dried fruit, shredded coconut, chopped nuts


1. In the bowl of a stand mixer or with a handheld mixer, cream butter and sugars until light and fluffy, about 5 minutes. Scrape down the bowl to ensure all ingredients are combined.

2. Add in the eggs one at a time, beating well between each addition. Stir in the vanilla extract.

3. Add in salt, baking soda, baking powder, Cinnamon and 1 cup of flour. Mix well and then scrape down the bowl. Mix in the remaining 2 cups flour just until there are no streaks of flour present.

4. Stir in the oatmeal and mix-ins. Combine thoroughly. Refrigerate at least 2 hours, preferably 72 hours.

5. Preheat oven to 350ºF at least 20 minutes before baking these cookies. Line 2 cookie sheets with parchment paper or silicone mats.

6. Scoop 2 tablespoons of dough either with a scoop or 2 spoons. Arrange 2 inches apart on the prepared pans - I never cook more than 8 cookies to a pan.

7. Bake for 9-12 minutes or until edges are golden brown but the middle is almost set, it might be a little jiggly. The key is there are a bit under baked.

8. Remove from oven and let rest for 3-4 minutes before removing to cooling rack. Store in an airtight container for 3 days at room temperature or freeze for up to 2 months.

Recipe Tip:
Dough can be rolled into balls and individually frozen on a cookie sheet. Once frozen transfer to a zip-top bag. Frozen dough can be kept for up to 2 months. Thaw frozen dough for 20 minutes at room temperature before baking.
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