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1
In bowl, combine flour, baking powder and salt; reserve.
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2
On medium high speed, beat butter and sugars until light in color, 2-3 minutes.
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3
Beat in egg and vanilla until combined.
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4
Alternately beat in reserved flour mixture with milk until just combined.
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5
Cover; refrigerate 30 minutes.
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6
Preheat oven to 350 degrees.
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7
Coat baking sheets with cooking spray.
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8
Drop dough by heaping tablespoonfuls at least 2 inches apart onto baking sheets.
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9
Bake 10-12 minutes or until browned around edges.
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10
Cool 5 minutes.
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11
Transfer from pans to racks; cool.
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12
If desired, sprinkle cookies with 1/4 cup multicolored jimmies or sprinkles before baking.
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13
Peanut Butter Lovers: Beat 1 tablespoon peanut butter into butter mixture.
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14
Stir 16 miniature peanut butter cups (quartered) and 2/3 cup peanut M & M's into dough.
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15
Triple Chocolate Chip: Melt 1/2 cup semisweet chocolate chips; cool.
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16
Stir 1/2 cup unsweetened cocoa powder into flour mixture.
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17
Beat cooled chocolate into butter mixture.
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18
Stir 1/3 cup each white chocolate chips, milk chocolate chips and semisweet chocolate chips into dough.
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19
Chill and bake as directed.
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20
If desired, melt 1/2 cup white chocolate chips.
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21
Dip each cooled cookie halfway into melted chocolate.
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22
Let dry on rack set over wax paper.
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23
Orange-Cranberry: Decrease flour to 1 1/2 cups; add 1/2 cup old-fashioned rolled oats to flour mixture.
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24
Stir 1/2 cup dried cranberries and 1/2 teaspoon grated orange zest into dough.
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25
Chill and bake as directed.
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26
If desired, whisk together 1 1/4 cups confectioners' sugar, 2 tablespoons cranberry juice and 1/4 teaspoon grated orange zest until smooth; drizzle over cookies.
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27
Toffee-Nut: Stir 1 cup mixed nuts (such as pecans, cashews and pistachios), 1/4 cup toffee bits, 1/4 cup butterscotch chips and 1 teaspoon almond extract into dough.
