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Becel Anything Goes Cookie Dough

  • Cooking time8 min
  • Prep time10 min
  • Makes 52 cookies
recipe image Pâte à biscuits aux possibilités infinies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup Becel® Original margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract

Nutrition facts

Calories80.00
Total Fat4.00 g
Saturated Fat0.500 g
Trans Fat0.000 g
Polyunsaturated Fat1.000 g
Monounsaturated Fat2.000 g
Cholesterol5 mg
Sodium85 mg
Total Carbs9.00 g
Dietary Fiber0.0 g
Sugars5.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium6 mg
Iron0.00 mg
Potassium14.000 mg
Omega-30.30 g
Omega-61.00 g

Instructions

  1. Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® Original margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add your choice of mix in’s (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.). Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
  3. Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.
For complete nutrition information, search each variation title below on Becel.ca. Cranberry Chocolate Oatmeal Granola: Prepare Anything Goes Cookie Dough and stir in 1 cup (250 mL) rolled oats, 1 cup (250 mL) dried cranberries, 1/2 cup (125 mL) flax seeds, 1/2 cup (125 mL) raw sunflower seeds and 1 Tbsp. (15 mL) ground cinnamon. Divide dough in half. Press each half into ungreased 13 x 9-in. (3.5L or 33 x 23 cm) baking pan. Bake 20 minutes or until golden. Cool 20 minutes on wire rack. Remove from pans, crumble and cool completely. Stir in 1/2 cup (125 mL) mini chocolate chips. Makes 14 cups (3.5 L). Chocolate Chunk Cookies: Prepare Anything Goes Cookie Dough and stir in 1/4 cup (60 mL) unsweetened cocoa powder. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Flatten slightly, then top with 3 chocolate chunks. Bake 7 minutes or until edges are set. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 60 cookies. Gluten-Free Brown Sugar Toffee Cookies: Lightly spray 3 (9-in./23 cm) disposable pie pans with no-stick cooking spray; set aside. Prepare Anything Goes Cookie Dough as above, using 2-1/2 cups (325 mL) gluten-free whole grain oat flour, 1/3 cup (75 mL) coconut flour and 1/4 cup (60 mL) potato flour instead of all-purpose flour. Stir in 2 tsp. (10 mL) rum extract and 1/2 cup (125 mL) toffee bits. Evenly divide into prepared pans. Bake 25 minutes or until edges are golden, rotating pans about halfway through. Cool completely on wire racks. Arrange doilies in centers of cookie and evenly sprinkle with 2 Tbsp. (30 mL) icing sugar. Carefully remove doilies and slice each into 16 slices. Makes 48 cookies.