The Cookie Jar Recipe

Prepare and cream

Remove butter from fridge 30–60 minutes before starting so it softens to the point where it yields under gentle pressure. Preheat oven to 350°F (175°C) if you plan to bake immediately. In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed 2–3 minutes until pale, light, and fluffy, scraping down the bowl once.

Add eggs and vanilla

Add the large eggs one at a time, mixing 30–45 seconds after each addition until incorporated. Add the vanilla extract and mix 10–15 seconds more. Scrape down the bowl to ensure even mixing.

Dry ingredients

In a separate medium bowl whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined. Stir in the rolled oats so they are evenly distributed.

Combine wet and dry

With the mixer on low speed, gradually add the dry ingredients to the butter-sugar-egg mixture in two additions. Mix just until combined and no streaks of flour remain—do not overmix.

Fold in mix-ins

Using a spatula, fold in the semi-sweet chocolate chips, milk chocolate chunks, and toasted chopped pecans (if using) until evenly distributed. The dough should be soft, slightly sticky but scoopable. If dough feels very wet, chill 15–30 minutes.

Portion cookies

Line two baking sheets with parchment paper or silicone baking mats. Using a 2-tablespoon cookie scoop (or heaping tablespoon), portion dough into 1.5–2 tablespoon mounds about 2 inches apart for cookies ~2.25–3 inches wide after baking. For larger cookies, use a 3-tablespoon scoop and leave more space.

Optional chill for shape control

For thicker, chewier cookies, cover the scooped dough and chill the trays 30–60 minutes. Chilling also deepens flavor. If baking immediately, proceed to the next step.

Bake

Bake in the preheated 350°F (175°C) oven for 10–12 minutes for standard-size cookies (12–14 minutes for larger scoops). Rotate the pans halfway through if your oven has hot spots. Cookies are done when edges are set and lightly golden while centers still look soft.

Finish and cool

Remove cookies from oven and immediately, while still warm, sprinkle lightly with coarse sea salt (use less if you used salted butter). Let cookies rest on the baking sheet 5 minutes to finish setting, then transfer to a wire rack to cool completely. If desired, brush a very thin film of softened butter on the top of warm cookies for extra sheen and flavor.

Store cooled cookies in an airtight cookie jar or container at room temperature for up to 5 days. For longer storage, freeze baked cookies layered with parchment for up to 3 months, or freeze dough portions on a tray then transfer to a sealed bag for up to 3 months.