Becel Anything Goes Cookie Dough

Becel Anything Goes Cookie Dough

Prep Time10 mins Cook Time8 mins Makes 52 Yield_measurecookies

You can’t make a masterpiece without a canvas. Start your cookie creations with our Anything Goes Cookie Dough; it’s soft and chewy, guaranteed. Customize this recipe with your favourite mix-ins!

Ingredients List

  1. 2 1/4 cups (550 mL) all-purpose flour
  2. 1 tsp. (5 mL) baking soda
  3. 1/2 tsp. (2 mL) salt
  4. 1 cup (250 mL) Becel® Original margarine
  5. 1 cup (250 mL) firmly packed light brown sugar
  6. 1/4 cup (60 mL) granulated sugar
  7. 2 large eggs
  8. 1 tsp. (5 mL) vanilla extract

Directions

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. Vegan Maple Glazed Pumpkin Cookies: Prepare Anything Goes Cookie Dough as above, using Becel® Vegan margarine instead of Becel® Original margarine and 1/2 cup (125 mL) unsweetened pumpkin puree instead of eggs. Stir in 2 tsp. (10 mL) ground cinnamon and 1/2 tsp. (2 mL) maple extract. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Bake 8 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Combine 1/2 cup (125 mL) icing sugar, 1/8 tsp. (0.5 mL) ground cinnamon. Stir in 2 tsp. (10 mL) warm water until smooth. Drizzle over cooled cookies. Makes 60 cookies.

Chocolate Peppermint Spiral Cookies: Prepare Anything Goes Cookie Dough and stir in additional 1/2 cup (125 mL) all-purpose flour and 1 tsp. (5 mL) peppermint extract. Divide dough in half. Stir 2 Tbsp. (30 mL) unsweetened cocoa powder into half and 20 crushed hard peppermint candies into the other half. Roll out "white" dough between 2 sheets of parchment or wax paper into 10 x 16-in. (25.4 x 40.6 cm) rectangle. Repeat with "black" dough. Using the parchment paper, place "white" dough on top of "black" dough, trimming excess so dough is even. Gently roll dough lengthwise, using the parchment paper to assist, into log. (Dough will be soft.) Wrap log in parchment paper. Place on cookie sheet and freeze 24 hours. Unwrap log and slice into 1/4-in. (6 mm) rounds, rotating the log 1/4 turn after each slice to maintain shape. (Put dough back into freezer between batches.) Place on ungreased cookie sheet. (Cookies might need to be reshaped into circles at this point.) Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 36 cookies.

Snickerdoodle Cookies: Prepare Anything Goes Cookie Dough and stir in 1 cup (250 mL) cooked quinoa and 1/4 cup (60 mL) toffee bits. Chill in refrigerator 1 hour*. Combine 3 Tbsp. (45 mL) sugar with 2 tsp. (10 mL). Drop by tablespoonfuls into cinnamon sugar mixture; turn to coat. Arrange on ungreased baking sheets, 2-in. (5 cm) apart. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. Makes 64 cookies.

TIP: For a gluten-free version, simply replace all-purpose flour with 2-1/2 cups (625mL) gluten-free whole grain oat flour, 1/3 (75mL) cup coconut flour and 1/4 (60 mL) cup potato flour.

Nutritional Information

Calories

80 (1 cookie)

Total Fat

4g (1 cookie)

Saturated Fat

0.5g (1 cookie)

Polyunsaturated Fat

1g (1 cookie)

Monounsaturated Fat

2g (1 cookie)

Cholesterol

5mg (1 cookie)

Sodium

85mg (1 cookie)

Total Carbs

9g (1 cookie)

Sugars

5g (1 cookie)

Protein

1g (1 cookie)

Calcium

6mg (1 cookie)

Potassium

14mg (1 cookie)

Omega-3

0.3g (1 cookie)

Omega-6

1g (1 cookie)

Becel Anything Goes Cookie Dough is rated 4.0 out of 5 by 11.
Rated 5 out of 5 by from Best Cookie Dough Recipe on the Net! I have made these cookies 3x this week and my family has devoured them. I did do some modifications with the recipe. I use Splenda Brown Sugar (instead of the light brown sugar as per this recipe) (1/2 cup of the Splenda Brown Sugar), and 1/4 tsp. salt and 1/2 tsp. baking soda. I also crushed 1/2 cup of flaxseed/pumpkin seed and granola into the mix. I was able to bake 24 cookies @ 375F for 14 minutes and each time they turned out great, hence the baking of these cookies 3x in one week.
Date published: 2018-02-18
Rated 4 out of 5 by from great basic recipe needs tweeking I decided to try this recipe out, to give the creamy ready to use Becel a try. I followed everything exactly, except I added a mixture of white and milk chocolate chips to the mix. It made precisely 24 cookies at 375F for 16 minutes not 7 mins as per the recipe instructions. I baked 12 at a time. Overall taste, it was a little salty for me so the 1 tsp should turn into 1/2 tsp of salt. Also, it needed something like orange or almond flavoring. The vanilla (and I used very good organic vanilla), just was not enough. I would double the vanilla for this recipe. Another suggestion I would make is when you scoop the cookie dough on the parchment, you have to press it down a little or it will stay as a mounded cookie and will not flatten out like butter base cookies would. You can fluff the top up with a fork to not have the flat look from pressing down. I find the cookies not greasy which is a bonus. Butter is good but they do get greasy.They feel like a lighter alternative to traditional butter chocolate chip cookies. I will keep in a tin box with wax lining and see how good they keep.I will try this recipe again with my adjustments next time and if it turns out well it will be my go to recipe. Thanks Becel!
Date published: 2017-12-01
Rated 5 out of 5 by from Yummy soft cookies!! I started with the Anything Goes Cookie Dough recipe and added Salt Sea Caramel and Chocolate Chips and pretzel pieces. Cookies were soft and yummy and I shared them with a friend . She immediately asked for the recipe. I used the new Becel soft margarine 1/2 cup sticks. Worked great!!
Date published: 2018-03-23
Rated 5 out of 5 by from easy to read & follow the instructions I am just a beginner baker and found this an easy recipe to follow and make great tasting cookies with. I have made cookies for friend and family and they all really enjoy the cookies. I haven't bothered to look for any other cookies recipes. I have also made these cookies for my father's seniors club for their bake sale and they always sell out. So glad I saw your television commercial for this recipe.
Date published: 2018-01-20
Rated 2 out of 5 by from Came out too dry I followed the recipe exactly the way it is written, and they came out very dry and tasting like flour.
Date published: 2017-12-04
Rated 2 out of 5 by from Question Why do the instructions for the gluten free cookies say to use "disposable" pan??? I haven't made these yet. I was just reading the recipe and had to ask the question because a disposable baking pan makes no sense to me.
Date published: 2019-04-10
Rated 1 out of 5 by from This recipe was awful!!! Will not make again! This recipe left the cookies flat and greasy, instead of looking fluffy. Would not recommend this recipe to anyone. I put in chocolate chips and caramel bits. Cooked faster then the 7 minutes recommended. Currently trying to slavage them by making a crumble..not too sure it will even be editable.
Date published: 2017-12-23
Rated 5 out of 5 by from Anything goes Cookie Dough Followed this recipe. Very easy. I added dried fruit and made them a bit larger, made 24 rather than the 52 stated. Everyone loved them. A simple and fast go-to cookie recipe. Will stick with this one.
Date published: 2018-01-06
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