Have you ever added ingredients to a recipe and something wasn't quite right? Suddenly your tried and true recipe for the most amazing cookies ever were too dry or too oily and sadness usually ensues. Skip the tears and stick to one of these basic cookie add-ins to take a great recipe and make it omg-nom-nom worthy!
1. Dried Fruits: Dried fruits are easy to add, but there is one trick that's extra important. Make sure to soak them in hot water for 30 minutes before adding. That way they don't wick moisture from your existing recipe and will help punctuate the dough with their sweetness instead.
2. Chocolate: There really isn't many a cookie that can't take a handful of chocolate being added to it. Just remember, the darker the chocolate, the more you'll need something else to balance it's bitterness.
3. Herbs: Quite often herbs are forgotten when it comes to cookies but a sprig of rosemary or a bit of basil can leave quite an impression. Just make sure things are in super small pieces and add away!
4. Spices: Although a recipe might give you exact amounts for nutmeg and ground ginger, add what your tastebuds like, if you're worried, let the dough sit in the refrigerator for 1 hour before baking and give it a taste before prior.
5. Nuts: Many pantries have nuts in abundance in them, so why not take use of them in cookie making! Some nuts with larger ridges might need a slight chop (otherwise they can cause the cookie to break or crumble), but they're a great thing to toss in!
6. Powdered Milk: Quite often a few tablespoons of powdered milk can make a recipe a little bit more lavish or full of flavor. Don't add any more or else you'll be needing to adjust your liquid ingredients, but it can make a good cookie simply great!
7. Custard Powder: And also it's US counterpart instant pudding mix or Jello can be added to a mix. Sometimes for flavor, other times for color and sometimes just to be rich like the powdered milk above.
8. Coffee: Any recipe that has chocolate in it can benefit greatly from the addition of coffee. Just substitute it in for any water or milk the recipe calls for. Be sure that it's room temperature so it doesn't harm any eggs in the mixture!
Do you have a great mix in idea that always works out well for you? Let us know in the comments below!
Related: Gourmet Magazine's Favorite Cookies: 1941-2008
(Image: Flickr member YannGar Photography licensed for use by Creative Commons)