• Combine Dry ingredients in medium bowl. Set aside.
• Combine butter and sugar in stand mixer until light and fluffy.
• Add egg and vanilla to butter/sugar mixture. Combine.
• Turn the mixer to the lowest setting and slowly add the dry ingredients to the wet ingredients until combined.

Potential Cookie Variations

• Chocolate Chip – Just add however many chocolate chips you want.
• Chocolate Marshmallow – Add ¼ cup unsweetened cocoa powder and ½ cup mini marshmallows
• Pumpkin Walnut – Add 2 tablespoons pumpkin pie spice, 1 tablespoon cinnamon and ½ cup walnuts
• Peanut Butter – Add ½ cup peanut butter

Baking Cookie Dough

• I highly recommend chilling your dough in the fridge for 30 mins before baking. This will firm your dough up and help keep it from spreading during the baking process.
• When ready, preheat oven to 350℉.
• Bake 9-12 mins.

Freezing Cookie Dough

• Shape your dough into balls.
• Place on a baking sheet and stick in the freezer for at least 10 mins.
• Place chilled dough balls in Ziploc bag and place in freezer. Dough stays fresh up to 3 months.
• When ready to bake, dough balls can be spread out on baking sheet and put directly into 350℉ preheated oven. Simply increase baking time to 10-13 mins.