Use our Best-Ever Cookie Dough recipe to make any or all of the following cookies.

Ingredients

1-1/2 cups packed brown sugar
3/4 cup plus 2 tablespoons margarine or butter
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Directions
Cream sugar and margarine together.  Add egg and vanilla extract. Beat mixture, scraping down sides of bowl. Stir together flour, salt, and baking soda in bowl.  Spoon dry mixture into creamed mixture. Beat at high speed 30 seconds or until dough comes together.

• Preheat oven to 375°F. 
• Prepare Best-Ever Basic Cookie Dough as directed. 
• Beat in 1/2 cup peanut butter chips and 1/2 cup milk chocolate chips.
• Lightly spray cookie sheet with nonstick cooking spray.
• Drop cookies by rounded tablespoonfuls onto cookie sheets.
• Bake for 10 minutes or until lightly browned around the edges.
• Let set 1 minute.
• Remove to wire rack to cool completely.
• Beat 1/2 cup creamy peanut butter, 2 tablespoons plus 2 teaspoons vegetable oil, and 3/4 cup powdered sugar in electric mixer until light and creamy.
• Fold in 1/2 cup finely chopped milk chocolate or 1/2 cup semisweet mini-chips.
• Spread 1-1/2 tablespoons peanut butter mixture on half the cookies.
• Top with remaining cookies.
• Makes 18 sandwich cookies.

• Preheat oven to 375°F. 
• Prepare Best-Ever Basic Cookie Dough as directed. 
• Beat in 1 cup rolled oats, 3/4 cup raisins, and 1/2 cup chopped walnuts.
• Lightly spray cookie sheet with nonstick cooking spray.
• Drop cookies by rounded tablespoonfuls onto cookie sheets.
• Bake for 10 minutes or until lightly browned around the edges.
• Let set 1 minute.
• Remove to wire rack to cool.
• Makes 40 cookies.

• Preheat oven to 375° F.
• Prepare Best-Ever Basic Cookie Dough as directed.
• Beat in 1/4 teaspoon plus 1/8 teaspoon maple extract and 1 cup chopped walnuts.
• Lightly spray cookie sheets with nonstick cooking spray.
• Drop cookies by rounded tablespoonfuls onto cookie sheets.
• Bake for 10 minutes or until lightly browned around the edges.
• Let set 1 minute.
• Remove to wire rack to cool.
• For maple frosting, beat 2 cups powdered sugar, 2 tablespoons vegetable oil, 1/4 cup maple syrup, and 1/2 teaspoon maple extract in electric mixer until light and creamy.
• Spread 1 rounded teaspoon maple frosting on top of each cookie covering the size of a quarter.
• Top with walnut half.
• Set aside to firm up.
• Makes 36 cookies.

• Preheat oven to 375°F.
• Prepare Best-Ever Basic Cookie Dough as directed.
• Beat in 1 cup rolled oats, 3/4 cup dried sweetened cranberries, 3/4 cup chopped walnuts or pecans, and 3/4 cup white chocolate chips.
• Lightly spray cookie sheets with nonstick cooking spray.
• Drop cookies by rounded tablespoonfuls onto cookie sheets.
• Bake for 10 minutes or until lightly browned around edges.
• Let set 1 minute.
• Remove to wire rack to cool.
• Makes 40 cookies.

• Preheat oven to 375°F.
• Prepare Best-Ever Basic Cookie Dough as directed but add 1-1/4 teaspoons cinnamon and 1/4 teaspoon ground ginger with the flour.
• Beat in 2 tablespoons molasses.
• Stir in 1 cup chopped crystallized ginger and 3/4 cup golden raisins.
• Lightly spray cookie sheet with nonstick cooking spray.
• Drop cookies by rounded tablespoonfuls onto cookie sheets and shape into balls.
• Sprinkle lightly with granulated sugar.
• Bake for 10 minutes, or until lightly browned around the edges.
• Let set 12 minutes.
• Remove to wire rack to cool.
• Makes 40 cookies.

You can never have too many great cookie recipes, and this versatile brown sugar cookie dough fills the bill. Use it to make delicious treats for your next gathering.