One Recipe Fits All Cookies

21/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup butter-flavored shortening

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2 cups favorite stir-ins, such as chips, nuts or dried fruit

Heat oven to 350 degrees. Lightly grease or line baking sheets with parchment paper.

In medium bowl whisk together flour, soda and salt. Set aside.

In large bowl, beat butter, shortening and sugars 2 minutes until well-combined and lightened. Add eggs and vanilla extract; beat 30 seconds. Scrape bowl well. Beat additional 30 seconds.

Add dry ingredients and mix on low speed until combined. Scrape bowl well. Add stir-ins and mix on low speed 10 seconds.

With tablespoons or a small scoop, drop dough onto prepared sheet; bake 12-14 minutes until cookies are light golden brown. Cool 5 minutes on pan, then move to cooling rack.

Makes 40.

Ingredient substitutions: Short on butter? Reduce butter to 1/4 cup and increase shortening to 2/3 cup. Cookies will bake puffier and less crisp.

No shortening? Increase butter to 1 cup and decrease vanilla extract to 1 teaspoon. Cookies will spread more and be chewier.

Not enough light brown sugar? Use 1/2 cup dark brown sugar and 1/2 cup light brown sugar or 1/4 cup dark brown sugar with 3/4 cup light brown sugar. Cookie will have deeper color and more caramel flavor.

Not enough all-purpose flour? Use 2 cups all-purpose flour with 1/2 cup cake flour or 1/4 cup bread or whole wheat flour. Cookie will be softer with cake flour; more firm with bread. Whole wheat adds texture.

In lieu of vanilla extract, use almond extract or flavored liqueurs.

@Recipe nutrition:Nutrition values per serving (without stir-ins): 97 calories, 5 g fat (2 g saturated), 12 g carbohydrates, trace amount fiber, 1 g protein, 17 mg cholesterol, 63 mg sodium.