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I’ve made enough cookies to know when something’s worth keeping around, and this basic cookie dough for mix-ins is that dough, my friends.
It’s simple, dependable, and works with just about anything you feel like mixing in, which makes it really hard to mess up (and you know I love that).
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Why You’ll Love This Basic Cookie Dough
The dough is soft enough to spread slightly in the oven, but sturdy enough to hold pretty much any mix-ins without falling apart. The balance of brown sugar and white sugar gives it that classic chewy texture with just the right amount of caramelized flavor and crispy edges. And the best part? It’s easy to make and comes together literally in no time at all.
Ingredient Notes
- Use softened unsalted butter, but not melted, and not overly soft either. If it’s too warm (easy to do), your cookies will spread like crazy.
- You can use either light or dark brown suguar for these cookies, but I find that dark brown sugar gives the cookies a deeper flavor and makes them softer and chewier (my fave). Light brown sugar works too, but the flavor will be a little milder.
- This recipe uses regular sugar to help balance the chewiness with a little crisp around the edges, because cookies need crispy edges in my opinion.
- Measure the flour carefully. Too much flour is the fastest way to dry cookies. Spoon and level it if you can, or just be careful not to overpack.
- This dough is very flexible. Chocolate chips, chunks, nuts, candy, whatever you have works here. I usually just use what’s in the pantry, haha.
Tip
Softened butter should hold it’s shape, feel slightly cool, dent when pressed, but not collapse. If it looks shiny or greasy, it’s too warm. Pop it back in the refrigerator for 10-15 minutes.
For my kitchen (at about 78°), it only takes about an hour for butter straight from the fridge to be the right temperature for cookies.
Step-By-Step Instructions
- Start by preheating your oven to 350°F. While the oven is heating, line three baking sheets with parchment paper.
- In a medium-sized bowl, use an electric mixer on medium speed to cream together the butter, sugar, and brown sugar. You’ll want to mix for about 1-2 minutes, or until the mixture is smooth and light colored. You don’t want to overdo it or you’ll end up with too much air in the dough.
- Add the egg and vanilla extract. Beat for just a minute until combined. You don’t want to whip it and add air.
- In a separate bowl, whisk together the flour, baking soda, and sea salt.
- Gradually add the flour mixture to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix here, as this can make your cookies tough instead of tender and no one wants that.
- If you’re adding mix-ins, now’s the time to gently fold them into the dough. Think chocolate chips, chopped nuts, dried fruits, or even something like crushed pretzels or candy pieces.
- Using a 1.5 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets.
- Bake the cookies for 9-10 minutes, rotating the pan halfway through to ensure even baking (since ovens are notoriously uneven). The edges of the cookies will be slightly golden and the centers puffed up, but soft. They’ll look slightly underdone, this is what you want. The cookies will continue to bake a bit on the hot baking sheet even after you take them out of the oven.
- Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Once cooled, store them in an airtight container for up to a week, or freeze them for later. They’ll freeze for several months.
Mix-In Inspiration (My Personal Favorites)
- Chips: You can’t go wrong with the classic. Stir in at least 1/2 cup of semisweet, milk, dark, or white chocolate chips for an iconic
chocolatechip cookie. - Chipless: This is for the purists (like me). After mixing up the dough, scoop the cookies onto on a lined baking sheet a couple of inches apart. Sprinkle the tops of each cookie with sugar and bake.
- Nuts: Add at least 1/2 cup of chopped pecans or walnuts for a crunchy, buttery twist. Or 1/4 to 1/3 cup chopped nuts and 1/4 to 1/3 cup chips. If you want to get really crazy, toast the nuts on the stove or in the oven for a few minutes before adding them to the cookie dough (make sure to cool them completely first though or they can melt the dough).
- Fruit: Mix in 1/3 cup of dried cranberries and 1/3 cup of white chocolate chips for a creamy, sweet, and tart combination.
- Salty: If you’re really adventurous, try folding in at least 1/2 cup of crushed potato chips or pretzel pieces (thick cut, crinkle style potato chips work great because they don’t break easily—same with pretzel thins). The salty crunch pairs perfectly with the sweet dough—it’s so, so good.
- Candy: Stir in at least 1/2 cup of your favorite candy pieces—M&Ms, Reese’s Pieces, or chopped-up peanut butter cups, Snickers, Kit-Kat, or Butterfinger bars for an extra rich and indulgent cookie.
Tip
You can use anywhere between 1/2 cup and 3/4 cup of mix-ins with this dough, and remember you can mix and match those mix-ins, you don’t have to use all of one thing. Have some fun with it. 😁
Recipe Tips & Notes
- You can make up to 4 tablespoon size cookies with this dough. Just make sure to adjust the baking time. Bigger cookies often take a few extra minutes of baking time.
- If your cookies are spreading too much, your butter was probably too warm (been there) or you didn’t get quite enough flour in the dough.
- If your cookies seem dry or didn’t spread, it’s usually just a little too much flour in the dough.
- You’ll know the cookies are done when the edges of the cookies are set and lightly golden, but the centers still appear slightly soft and underbaked. They’ll continue to set up even after being pulled out of the oven. In fact, this is key to achieving that perfect chewy texture.
Storage Recommendations
Store the baked cookies in an airtight container at room temperature for up to 4-5 days. They’ll stay nice and chewy.
For longer storage, you can freeze baked cookies in a sealed container or freezer bag for up to 3 months. Let them thaw at room temperature, or warm briefly to bring them back to life.
You can also freeze portioned cookie dough (scooped into balls) for up to 3 months. Allow the frozen dough balls to thaw for 20-30 minutes and then bake as directed. You can also bake them straight from frozen, but remember to add 1–2 extra minutes to the bake time.
More Delicious (& Easy) Cookie Dough Recipes
Basic Cookie Dough For Mix-ins
A simple, reliable cookie dough that bakes up soft and chewy every time. It’s easy to make and works with just about any mix-ins. It's the kind of cookie base you make on repeat without thinking twice.
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup sugar
- 1/2 cup brown sugar (packed, light or dark)
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cup flour (all-purpose, spooned and leveled)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350° Fahrenheit and line three baking sheets with parchment paper.
- In a medium size bowl, cream butter, sugar, and brown sugar together with an electric mixer on medium speed for 1-2 minutes, until smooth and light colored, but don't whip.1/2 cup unsalted butter, 1/2 cup brown sugar, 1/4 cup sugar
- Add egg and vanilla extract and continue mixing for another minute, just until combined.1 egg, 1 tsp vanilla extract
- In a separate bowl, whisk flour, baking soda, and sea salt together.1 1/2 cup flour, 1/2 tsp baking soda, 1/2 tsp sea salt
- Add the flour mixture to wet ingredients, mixing with a large spoon or rubber spatula until just combined, but still dry and crumbly (don't fully mix the flour in at this point, since we're going to stir the dough again when we add the mix-in).
- Fold in 1/2 to 3/4 cup of your mix-in (chips, chopped chocolate or candy, dried fruit, and/or nuts).
- Using a 1.5 TBS cookie scoop, scoop the dough onto lined baking sheets a couple of inches apart to allow for some spreading.
- Bake the cookies for 9-10 minutes, rotating the pan halfway through to ensure even baking.
- Let the cookies cool on the cookie sheet for a couple of minutes before transferring to a wire rack to cool completely. They will be very soft when they come out of the oven.
- Store the cookies in airtight container for up to 5 days or freeze for up to 3 months.
Notes
- Use softened butter, but not too warm or the cookies will spread.
- Don’t overcream the dough, mix just until light and combined.
- Spoon and level flour to avoid dry cookies.
- Don’t overmix the dough once flour is added.
- Use dark brown sugar for a softer, chewier cookie texture.
- Add anywhere from 1/2 cup to 3/4 up mix-ins.
- Cookies should look slightly underdone in the center when you pull them out of the oven.
- Let the cookies cool on the pan for a few minutes before moving to a wire rack, they will be very soft just out of the oven.
- The nutrition facts are for the cookie dough only. It does not include any mix-ins, since they will vary.
Nutrition
Serving: 1 cookieCalories: 84kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 70mgPotassium: 17mgFiber: 0.2gSugar: 6gVitamin A: 118IUCalcium: 7mgIron: 0.4mg
This is the best cookie base recipe ever! I love using it for kitchen sink cookies, so delicious!
Thank you so much Caitlin! That is a brilliant idea. I love, love, love it!
I’ve been looking for a great cookie dough and this is it. I added some chocolate chunks and pecans. Delish!
Gah! I love that idea Gina, sounds delicious! Thank you so much.
I made this dough and it turned out perfect. My daughter picked m and ms to add and the cookies were fantastic.
That’s one of our favorites over here too. My daughters are both huge M&M lovers. Thanks for taking the time to leave a comment.
This is a perfect cookie dough. Love that I can divide it up and put what I want in each section.
That’s so smart! It’s like making a bunch of different cookies all at once. Brilliant.
Great base cookie recipe. I used this a few times and they all came out perfectly
Thank you so much Nancy. This makes me so happy!
HOLY COW! This recipe is simple yet PERFECT! Not overly sweet and a fantastic flavor! I added trail mix to mine so inside were crasins, almonds, chocolate chip chunks, walnuts, and coconut. (I chopped the nuts a little smaller than the whole that they were.)
They are so delicious! This will now be my go to recipe for cookies! Thank you so much!
Hi Kim! Thank you so much, I’m really glad to hear you love these cookies too! They’re my favorite, for all the reasons you listed. It’s a recipe I bake several times a month all year (or more, haha). I appreciate you taking a minute to leave a review, it helps me so much! 🙂
My all time favorite cookie recipe for family and coworkers! Thank you :).
You bet! It’s mine too-it’s so easy. Thanks so much for the kind words.
How many mixing should you use based on this recipe? Does it matter?
Hi Dawn! I’m not quite sure what you’re asking. Can you clarify your question? And I’ll do my best to answer it. 😁
One of my favorite ways to use this recipe is to add Pecan Cluster Granola
(from Trader Joe’s). If you don’t have a Trader Joe’s in your area, then any favorite granola works very well.
I also like to use it with toffee bits (they come in a package like chocolate chips) and the MINI chocolate chips. During Holiday time there are special flavors of chocolate chips that also make interesting cookies, or additions to your brownies.
This is a genius idea, Nancy! Believe it or not, I’ve never tried adding granola to cookies. I’m only 5 minutes away from Trader Joe’s though (and I love their stuff), so I’m trying this ASAP. Thank you for the suggestion!
My husband is lactose is intolerant. Can I user butter flavored crisco instead of butter? How will doing this impact to cookies?
Hi Tara! You can substitute shortening if necessary. I wrote a little bit about it here, https://kristineinbetween.com/how-to-substitute-butter-for-shortening/, just scroll down to the substituting shortening part about halfway through. I hope this helps, and Happy Holidays!
Could you also use this recipe as a base for snickerdoodles? Or do you think they might turn out too sweet? I want to make a few different types of cookies for Christmas and using one dough would really save me dishes and time 🙂 TIA!
Hi Jordan! I think you could make some kind of a cinnamon sugar cookie with this dough for sure. I’ve made them as a “chipless” cookie and they’re yummy. I’d scoop them, roll them into a ball with your hands, and then generously roll them in cinnamon and sugar before baking. You could also portion out part of the dough after you mix it up and add some cinnamon to the dough before you scoop and roll the cookies to make them a little more cinnamon-y. Hope this helps. Happy baking!
Can you add peanut butter to some??
can I make without sugar and then combine with store bought cookie dough(which is always too sweet)
I tried this recipe and it seems the flour to butter is off.. they basically melted into a pan cookie
Hi Lisa! Wow, I’m so sorry that happened to you – I’ve never had that happen with this recipe. Thanks for taking a minute to leave feedback, I appreciate it.
Weird! Mine barely changed shape and were perfect! Maybe the butter was too soft? Mine wasn’t quite down to room temp.
I have made this recipe several times. One time I also had that issue. Then I realized I had not pressed the flour into the cup as I measured. That was a mistake that messed up my cookies very badly…. I hope this helps anyone else that had this issue.
Thanks so much for sharing this, Lisa. You’re absolutely right – too much flour will wreak havoc in cookies. I always recommend weighing if you can or using the fluff, spoon, level method for flour especially.
Lmaoo this recipe honestly would’ve turned out great if I didn’t mess it up somehow not sure what I did wrong. This tasted like muffins after and didn’t flatten out like normal cookies lol. Not sure what that’s about hopefully next time I can follow the recipe better.
Hahahaha Aleah what happened? Sounds like maybe you added too much flour. That usually causes cookies to puff up, be stiff, and not spread out much. I hope you have better luck with the next batch. Happy baking!
I added orange extract instead of vanilla because i wanted to keep them simple and they turned out divine! Excellent recipe
Oooh Sara, that sounds yummy! I’ve never added orange extract to cookies. I’ll put that on my list to try. Thank you for taking a minute to leave a comment, I appreciate it. Happy baking!
Hi! Do you have a recommendation for the ideal measurement for mix-ins? 1/2 cup?
Hey Natalie! I usually do 1/2 to 3/4 cup total. Happy baking!
I don’t usually leave reviews but thank you so much for this recipe. Perfect sweetness, perfect baking time and super easy.
I also love that the ingredient amounts are reminded for each step ; that’s how every recipe should be.
I added white chocolate chips and nuts.
Thank you so much, Catherine! I’m so glad you enjoyed the cookies and the recipe. I truly appreciate you taking a minute to leave a review, it’s so helpful. Happy baking! 🙂
Hello! Can I add oats to this base?
Hi Kimberly! It depends on how much actually. If you’re adding a small amount of oats, like a half a cup, you likely won’t need to make any adjustments to the recipe. The oats should incorporate into the dough without significantly altering the texture or consistency. It’s always a trial and error thing and I haven’t tried it, so let me know how it goes!
Personally, I would grind the oats in a food processor and substitute the ground oats (maybe 1/4-1/2 cup) for flour. I would grind the oats to about half the size they are, rather than a fine powder.
Can’t wait to try this recipe! Can peanut butter be added and if so, how much?
Hi Arlene! I haven’t tried adding peanut butter to this particular recipe, BUT I have a basic peanut butter cookie dough that you might love too! Here’s the link if you want to check it out too. Happy baking!
🙂 https://kristineinbetween.com/basic-peanut-butter-cookie-dough/
Could the be used as a cheesecake base??
hi , this recipe really worked
for me just right amount
nice to switch it up add nuts, raisons , pumpkin seeds , butterscotch chips easy !
I love this, Elaine! Thank you so much for the feedback! It’s one of my faves too. 😉
Could I use this recipe as a base for NY style cookies, maybe without the baking soda and adding cornstarch?
Hey Jessica! You could definitely scoop them bigger; they’re nice and thick, but you may need to adjust the baking time for bigger cookies. Keep an eye on them after 10 minutes. 🙂
Just made these and added chopped up leftover chocolate honeycomb candy that had gone soft and pecans! Perfect cookies & so yummy. Thank you!
Oh my gosh, this sounds like an amazing combination Bridget! Thank you so much for taking a minute to share. Happy baking! 🙂
Would it be possible to use this dough to make white chocolate raspberry cookies AND white chocolate matcha cookies?
I will be using this recipe forever!! Its just perfect
Hi Nina! This makes me so happy, so glad you loved it! Happy baking! 🙂
i just made these! i had a bag of Skor minis i wanted to use somehow, so i used those as my mix-in. just crushed em up a bit and it was perfect! the thin chocolate coating on the toffee pieces surprisingly stayed pretty intact and didn’t just melt everywhere, and the Skor pieces were a nice lil crunch.
i’ll definitely be using this recipe again. only done it once and it’s made its way into my “favourites rotation.” thanks a ton, Kristine! 🙂
Hi Madeline! This is a genius idea, sounds so yummy! I’m going to put that on my list to try FOR SURE. I’m so glad the cookies were a hit and thank you, thank you, thank you for taking a minute to leave a comment and a review±—I really appreciate it! 🙂
its really good it brought my family back together 5/5
Hello there! What a heartwarming comment. Thank you! I’m so glad the cookies were a success! ❤️
this works but… it does’nt tell you how much to put in.
Hi Ashley, thanks for the feedback—I’ll amend the recipe and add in the approximate mix-in amounts (1/2 cup to 3/4 cup, depending on your preference). 🙂
Can I make up the dough ahead of time with add ins and freeze it until I am ready to bake it?
Hi Angela! Absolutely, but as this recipe bakes best from room temperature, so make sure to thaw it in the fridge the night before and then let it come completely up to room temp before you scoop and bake it. 🙂
Good to know! Thank you so much!
Great basic recipe using ingredients I always have on hand! It is now my go-to for a variety of tasty options.
Thank you so much, Elizabeth! That’s exactly what I love about it too! Thanks so much for the review. 💕
Can I make this a few hour earlier than add the mixing later?
Hi Peggy, sure! If you keep it in the fridge, just make sure to let it warm up to room temperature before stirring in the mix-ins so it’s nice and soft.
These are the best cookies I have ever had and I have heard people tell me how amazing these are. I mostly do peanut butter chocolate chip but I also have tried making root beer cookies and also love that one so much
This made my day, Lizzie! Thank you so much! Oooh, I love the idea of a root beer cookie—that sounds amazing, I’ll try it! I appreciate the comment, happy baking!
Leave a comment…
Thanks for taking a minute to leave a star review, I really appreciate it!
What are the measurements for each ingredient?
Hi Denver! Did you scroll down to see the recipe card? All the ingredients are listed down there for you. 🙂
dry!!!!
Hi Kiki! I’ve never had that experience with his recipe, I’m sorry you did! If you’d like to troubleshoot, let me know—I’m happy to try to help!
Just FYI if you are posting recipes on the internet like this you should specify weather your are using Degrees F or C.
Hi Kash! I’ll update the recipe card to say “350 degrees Fahrenheit” right now. I have a general disclaimer about temperatures, but I apologize if I was unclear.
350 C would result in ‘burnt to a crisp.’ Just sayin’.
i tried to make snickerdoodles and unfortunately it did not turn out very well.
recipe was very good but it only made about 20 cookies after adding 2 cups of add-ins.
My 10-year-old son has been interested lately in learning some basic recipes and he wanted to make cookies that he could “add in” whatever he liked today so I found your recipe, he decided to add in white chocolate chips and peppermint baking morsels and they are delicious! Thanks!
Add macadamia nuts and white chocolate chunks. OMG
Hi! This recipe looks simple and delicious!
Can I use this base to make sugar cookies covered in nonpareil sprinkles?
5 star recipe, love it! I had used this over & over adding so many different things. I keep, thank you.
This recipe was perfection! I hate baking (due to lack of patience) but my cookies turned out great due to the extra included tips in the recipe itself. Loved that during the Steps stages, it told me the measurements again so that I didnt have to scroll back up to the ingredients. Will be storing this basic recipe away for future. I added reeses pieces to one batch, another was a chocolate mint and the last was a choco chip, oatmeal and toffee. ❤️
Just tried this base for using up leftover ingredients from Christmas cookies. Added fresh chopped cranberries. white chocolate chips, and chopped almonds. OMG!!! Delicious!
Sounds great to me!
Awesome basic recipe. I live on two coasts and my AK home isn’t well stocked with baking goods or utensils. I had to improvise on the utensil side, but I modified this recipe for a GF version that turned out far better than I might have anticipated. Thanks a million for a great starting point!😍
When I get a proper scoop, I’ll target the 26 cookies you make. I hit 13. 😉
Hi Kristine 👋
My question is..can this recipe be doubled?
Thank you
Hi Brenda! Absolutely, I double it all the time—works great. Happy baking! 💕
Can you freeze the dough, thaw out later, add mix ins and bake at a later time?
Can I use this recipe for macadamia nut cookies
Can u substitute sugar for allulose or monk fruit?
Hi, I’m going to try this recipe soon. Am I able to use regular salt instead of sea salt?
Tried making these and when i attempted to bake them it turned into a liquid and then burnt, i dont think i did anything wrong either
New favorite cookie recipe.
Perfect. Used chocolate chips & homemade toffee bits. Your recipe is absolutely spot on. Thanks for sharing!
How much peanut butter can you add to recipe
I absolutely love both this recipe and the chocolate cookie recipe for mix-ins the cookies always comes out moist and delicious!
Also as a follow-up I have used a ton of different mixins and the results have always been great. I made apple maple bacon cookies, delicious! I’ve made Ruby chocolate and cherry cookies, white chocolate and blueberry cookies, black cocoa cookies with white chocolate chips. The dough is just really versatile and really simple to make.
I love it Sarah! Thank you so much, and I’m so glad to hear it. It’s always a favorite of mine too.
hello, can i ask if this recipe will be good if i mix it with the ingredients for matcha or red velvet cookies? thank you
Can I add oatmeal to the Master Cookie Dough with no adjustments or do I need to reduce the amount of flour to prevent the cookies from being too dry?
How many cups of fruity pebbles would you suggest as a mix in? Thank you!!
Hi! I like the recipe, but found the sea salt made the cookies a little too salty. I was making them for my brother who is very heart/salt conscious. Can I use regular salt? 1/2 tsp is not much salt in the 1st place, but I know he wouldn’t eat them. Thank you!
Hi Lorre! Absolutely, you could also omit the salt all together if he’s that sensitive. It just helps enhance the flavors, but won’t change how the cookies bake up. 🙂
As soon as I tasted the 1st cookie my mind exploded with possibilities! I love that. Choc chip, snickerdoodle, monster etc. Thank you so much for sharing this.
I LOVE THIS, Melissa and also, SAME! Thank YOU so much for trying it!
Can I brown the butter and let it cool enough to get to the solid room temperature stage? If browning is ok, should I add milk or water back in to compensate for the lost moisture?
Hey Andrea! I haven’t tested this with browned butter and/or melted and re-solidified butter, so I’m really not sure! If you try it, let me know how it turns out.
What if i’m using “Wet” add ins for example caramel swirl or jam fold into the dough, will it affect the texture or anything?
I believe it’s me and not the recipe! Hoping to get feedback on what may have went wrong. I followed recipe, but also I chilled the dough in freezer for approx 15 mins, as opposed to fridge chilling, due to lack of time. The butter was maybe the issue? As I brought it to room temp under the hot glass method, also due to lack of time. I also did not properly measure the butter. (I spooned it into the measuring cup). The cookie dough was too sticky to handle, so I had to add additional flour. The cookies also did not spread out, when baked. Ty for the feedback!
Hi, very inspirational recipes, thank you for your service and work! Just a heads up that I clicked on the Edible Oatmeal Cookie Dough-link but was transfered to the Edible Chocolate Cookie Dough page (the Edible Chocolate Cookie Dough appears on both links) – would love to see the Oatmeal recipe <3
Hi Josefina! Thank you so much for letting me know. It’s fixed and here’s that link for you (so sorry about that!) https://kristineinbetween.com/edible-oatmeal-cookie-dough/ 😁
Thank you, looks great! Having a bowl of Basic Cookie Dough in the fridge now, I mixed peanuts and ceylon cinnamon in it, waiting for the scoops to arrive tomorrow!
Very pleased with this recipe. Just what I was looking for.
Mix in 1/2 cup to a full cup of chopped up fave halloween chocolate. Whoppers, Crispy Crunch, Kit Kats. All your faves! Each type of chocolate creates more amazing flavors and textures to this cookie. One of the best cookies I ever had the actual cookie part tastes like raw cookie dough! Really yummy and I highly recommend this mix in idea.
I love that you had the ingredients amounts listed during the actual steps. Saved a lot of time and made me enjoy the process better because I didn’t have to keep going back and forth. Everyone should do this.
Seriously thank you for this recipe format. So helpful to have the measurements in the steps
You’re so welcome Sydnie! I’m so glad you liked it! And I’m glad you found that helpful, I hate scrolling back and forth when I’m cooking personally, LOL!
These are the best cookies ever. I tend to go overboard with the mix-ins, and do 45g per cookie.
Thank you!
I’ve used this recipe many times, and it is so delicious, versatile and consistently works so well. One thing I love about the written recipe is that, for each step where ingredients are added, the amount for each is listed after the instruction. This removes the frustration of scrolling back to the list of ingredients. Thank you for this keeper!
For some reason my cookies are flat and not cooking in the middle. The edges crisp up but the middle doesnt cook.