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Preheat Oven to 375.
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Lightly grease baking sheets.
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In large bowl, beat butter, sugars, vanilla with mixer until fluffy.
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Beat in eggs, baking soda and salt until combined.
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Add flour and beat on low speed until blended.
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Drop by rounded tablespoons about 1 1/2 inches apart on baking sheets.
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Bake in pre-heated oven for 8 to 9 minutes until edges brown.
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Cool on sheets 2 minutes before removing to wire rack to cool completely.
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FOR CHOCOLATE CHOCOLATE PECAN COOKIES:.
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1 Basic Dough Recipe.
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2/3 Cup Cocoa.
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1 10 Ounce Bag English Toffee Bits.
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1/2 Cup Chopped Pecans.
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1 10 Ounce Hershey Bar, Chopped.
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Assemble basic dough recipe through step 2, then mix in rest of ingredients.
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Complete and bake as directed.
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Makes about 5 dozen cookies.
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CHOCOLATE CHIP COOKIES:.
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1 Basic Dough Recipe.
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2/3 Cup Cocoa.
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1 1/4 Cup Mini Hershey Kisses.
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1 1/4 Cup M & M's Baking Bits.
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Assemble basic dough recipe through step 2, then mix in rest of ingredients.
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Complete and bake as directed.
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Makes about 4 1/2 dozen cookies.
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OATMEAL GINGER COOKIES:.
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1 Basic Dough Recipe.
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2 2/3 Cups Old Fashioned Oats.
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1 Cup Chopped Candied Ginger.
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1/2 Brown Sugar, Packed.
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1/2 Cup Melted Butter.
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Assemble basic dough recipe through step 2, then mix in rest of ingredients.
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Complete and bake as directed.
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Makes about 5 dozen cookies.
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ALMOND COCONUT COOKIES:.
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1 Basic Dough Recipe.
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1-7 Ounce Tube Almond Paste (Marzipan).
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6 Large Egg Whites.
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6 Cups Shredded Coconut.
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Assemble basic dough recipe through step 2.
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Crumble almond paste into food processor and add egg whites.
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Process until smooth.
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Stir into dough along with coconut.
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Proceed to step 3.
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Complete and bake as directed.
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Makes about 6 1/2 dozen cookies.