Cookie Platter Recipe
Twenty-four cookies in your choice of chocolate chip or oatmeal raisin
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Ingredients
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Chocolate Chip Cookies (makes 24)
Oatmeal Raisin Cookies (makes 24)
Method
Chocolate Chip Cookies (makes 24)
- 1
Prepare oven and pans
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Cream butter and sugars
In a large mixing bowl or stand mixer fitted with a paddle, beat the softened butter with the granulated sugar and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 3
Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla until combined.
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- 5
Incorporate dry into wet
Reduce mixer speed to low and gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.
- 6
Fold in chips and nuts
Using a spatula, fold in the semisweet chocolate chips and optional chopped walnuts until evenly distributed.
- 7
Portion dough
Using a 1.5 tablespoon scoop (or a small cookie scoop), portion dough into 24 even balls (about 1.25 inches diameter). Place dough balls about 2 inches apart on prepared baking sheets.
- 8
Bake
Bake for 10–12 minutes, or until the edges are golden and centers are set but still soft. Rotate pans halfway through baking for even color.
- 9
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with any remaining dough.
Oatmeal Raisin Cookies (makes 24)
- 10
Prepare oven and pans
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 11
Cream butter and sugars
In a large mixing bowl or stand mixer fitted with a paddle, beat the softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 12
Add eggs and vanilla
Add the eggs one at a time, beating until incorporated. Mix in the vanilla.
- 13
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Stir in the rolled oats.
- 14
Mix batter
With the mixer on low, gradually add the flour and oats mixture to the butter mixture until just combined. Do not overmix.
- 15
Fold in raisins and nuts
Using a spatula, fold in the raisins and optional chopped nuts until evenly distributed.
- 16
Portion dough
Using a 1.5 tablespoon scoop, portion dough into 24 even balls. Place dough balls about 2 inches apart on prepared baking sheets.
- 17
Bake
Bake for 10–12 minutes, until edges are lightly golden and centers are set. Rotate pans halfway through baking for even color. For chewier cookies, bake at the lower end of the time; for crisper, a minute or two longer.
- 18
Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.