• 5 cups – all-purpose flour
• 3 ¾ cups – Domino® Granulated Sugar
• 2 tablespoons – baking powder
• 2 teaspoons – salt
• 1 ½ cups – plus 2 tablespoons butter or margarine softened

• In a large, sturdy 4-quart bowl, begin by thoroughly combining your dry ingredients: the all-purpose flour, Domino® Granulated Sugar, baking powder, and salt. Use a whisk or a spoon to stir these ingredients until they are perfectly blended and no streaks of individual ingredients are visible. This crucial step ensures that the leavening agent and seasoning are evenly distributed throughout the mix, leading to consistent results in your baked cookies. Once the dry ingredients are fully incorporated, add the softened butter or margarine to the mix. Employ a pastry blender for the best results, cutting the butter into the dry ingredients until the mixture takes on a texture resembling coarse meal. Alternatively, clean hands can be used, gently rubbing the butter into the flour mixture until the desired consistency is achieved, similar to making a pie crust. This process coats the flour particles with fat, preventing gluten development and resulting in tender, crumbly cookies. This recipe yields a generous 10 cups of versatile cookie mix, ready for storage or immediate use in your favorite cookie recipes.

Baking Powder Freshness: It is paramount that your baking powder is relatively fresh – ideally, less than a month old – when you are preparing this mix. Baking powder loses its potency over time, and an old batch will result in flat, dense cookies. Always check the expiration date and ensure it’s stored in a cool, dry place.

Margarine Choice: If you opt to use margarine instead of butter, be mindful of the type. Avoid “diet,” “whipped,” or “soft” margarines as their higher water content and altered fat compositions can negatively impact the texture and flavor of your cookies, leading to greasy or crumbly results. Stick to stick margarine for best consistency.

Storage: To maintain the freshness and quality of your homemade cookie mix, store it in an airtight container. This can be either in the refrigerator for up to 2-3 weeks or, for extended shelf life, in the freezer for up to 3-4 months. When storing, do not press the mix down; leave it loose to prevent compaction. Proper storage is key to preserving the fat and leavening agents.

Temperature Before Use: Always allow the Homemade Cookie Starter Mix to come to room temperature before you plan to use it in any recipe. This ensures that the butter or margarine softens appropriately, making it easier to incorporate additional ingredients and leading to a smoother, more uniform dough. Cold mix can be difficult to work with and may result in a tougher texture.

Ideas for Using Your Versatile Homemade Cookie Mix:

This base mix is incredibly adaptable! Here are just a few ideas to get you started, making it truly a “1001 Cookie Mix”:

• Classic Chocolate Chip Cookies: For a standard batch (approx. 2 dozen), take 3 cups of mix. Add 1 large egg, 1 teaspoon vanilla extract, and 1 cup of chocolate chips. Mix until just combined, then bake at 375°F (190°C) for 9-11 minutes.
• Sugar Cookies: Using 3 cups of mix, combine with 1 large egg, 1 teaspoon vanilla extract, and 1-2 tablespoons of milk (if needed for consistency). Roll out and cut into shapes, then bake at 375°F (190°C) for 8-10 minutes until edges are lightly golden. Decorate with frosting or sprinkles.
• Oatmeal Raisin Cookies: With 3 cups of mix, add 1 large egg, 1 teaspoon vanilla extract, ½ cup rolled oats, and ½ cup raisins. You might need a tablespoon or two of milk to bring the dough together. Bake at 375°F (190°C) for 10-12 minutes.
• Peanut Butter Cookies: Combine 3 cups of mix with 1 large egg, ½ cup creamy peanut butter, and ½ teaspoon vanilla extract. Mix well, roll into balls, flatten with a fork (making a crosshatch pattern), and bake at 375°F (190°C) for 8-10 minutes.
• Lemon Crinkle Cookies: Use 3 cups of mix. Add 1 large egg, 1 teaspoon lemon extract, and 1 tablespoon lemon zest. Mix until combined. Roll dough balls in powdered sugar before baking at 375°F (190°C) for 9-11 minutes until the edges are set and the tops are crinkled.
• Spice Cookies: To 3 cups of mix, add 1 large egg, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and a pinch of cloves. You can also add 1-2 tablespoons of molasses for a richer flavor. Bake at 375°F (190°C) for 9-11 minutes.
• Shortbread Cookies: For a simpler, buttery shortbread, use 3 cups of mix and just 1-2 tablespoons of cold water (or cream) if needed to bring it into a cohesive dough. Press into an 8×8 inch pan or roll and cut. Bake at 350°F (175°C) for 20-25 minutes until lightly golden.

The possibilities are truly endless once you understand the basic proportions. Experiment with different extracts, nuts, dried fruits, and spices to discover your own favorite variations!