Basic cookie doh recipe?

Question

I need a basic cookie doh recipe. does any one know one???

Answer 1

Is cookie doh something that Homer Simpson eats?

Answer 2

Low Fat Cookie Dough

3 cups plus flour, unbleached
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon baking soda
2/3 cup maple syrup
1/3 cup apple sauce
1/2 cup brown sugar
4 tablespoon soy milk

Mix 2 1/2 cups of the flour in a bowl with the baking soda, baking powder, and the salt. Mix the maple syrup, applesauce, brown sugar, and soymilk in another bowl, Stir the flour mixture into the mixed wet ingredients. Continue to add flour 1/4 cup at a time until dough is no longer sticky. Knead dough by hand adding a couple of tablespoons of flour at a time if dough becomes sticky.

Dough can now be rolled and shaped as per need.

Typical baking time is 10 minutes in a 325F oven.

This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough. Corn syrup will work in place of the maple syrup. Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie. Sugar can be adjusted up or down as desired.

Basic Fatfree Cookie Dough and Variations

Makes 56

Blended Ingredients:
8 oz. medium-firm tofu
1/2 c. corn syrup (or you can use a rice or fruit concentrate syrup)
1 and 1/2 c. granulated unbleached or white beet sugar
1 T. vanilla or other extract

Dry Ingredients:
3 c. pastry flour (white or wholewheat)
1 c. oat flour (blend oats in a DRY blender ), brown rice flour or other low-gluten flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Additional Ingredients:
1/2 c. cold water mixed with 2 T. plus 2 tsp. powdered egg replacer

For rolling the cookies in: 1/2 c. sugar, Sucanat or cinnamon-sugar

Preheat the oven to 350 degrees F.

Combine the Blended Ingredients in a blender or food processor until smooth. Whisk the Dry Ingredients together in a medium bowl. In a medium bowl, beat the water and egg replacer with an electric or rotary beater until like softly-mounded beaten egg whites. Add the tofu mixture to the egg replacer mixture and stir well. Add this to the flour mixture and mix thoroughly.

Drop rounded teaspoons of the dough into the 1/2 c. sugar and shape them into balls with your hands. Place the balls on the prepared cookie sheets (you will need four, or do two batches of two pans each). Place the balls well apart and do not press down. Bake in the top half of the oven for 12 minutes. Cool the cookies on racks. if not eaten the same day, they should be frozen.

***VARIATIONS***

FUDGE CHEWS: Instead of the oat flour, use 1 c. unsweetened cocoa powder. Use vanilla.

GINGER CRINKLES: Use 1/2 c. dark molasses instead of corn syrup. Omit vanilla or other extract. Add 1 T. powdered ginger, 1 tsp. cinnamon, and 1/2 tsp. ground cloves. You could also add some chopped candied ginger, if you wish.

ANISE COOKIES: Use 1 T. lemon extract instead of vanilla and add 1 T. ground anise seeds. Use a light sugar.

JAM THUMBPRINTS: Use white flour and a light sugar. Use 2 tsp. vanilla and 1 tsp. coconut extract. After the cookies are baked, make a thumbprint indentation in each one and fill each with 1/4 tsp. thick jam, jelly marmalade or lemon curd (you'll need about 5 T. in all).

OATMEAL CHEWS: Use 2 c. whole wheat pastry flour and 2 c. rolled oats for ALL
of the flour. You can use molasses instead of corn syrup, if you wish, or use Sucanat or brown sugar. Add 1 tsp. cinnamon. If you wish, add 1 c. chopped raisins or other dried fruit