Cookie Assortment Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly spray with nonstick spray. Measure and have all ingredients at room temperature (butter and eggs).

Cream butter and sugars

In a large mixing bowl or stand mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter with 0.75 cup granulated sugar and 0.75 cup packed light brown sugar until light and fluffy, about 3–4 minutes on medium speed.

Add eggs and vanilla

Add 2 large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Stir in 2 tsp vanilla extract.

Combine dry ingredients

In a separate bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, and 0.75 tsp kosher salt until evenly distributed.

Mix dough

With the mixer on low speed, gradually add the dry mixture to the butter-sugar mixture and mix until just combined, 20–30 seconds. Scrape down the bowl to ensure even mixing. Divide the base dough into four roughly equal portions (about 12–13 tablespoons each) — one portion for each cookie type.

Add chips

To one portion of the divided dough, fold in 1.5 cups semisweet chocolate chips with a spatula until evenly distributed. Chill the dough 15 minutes if it's soft so cookies hold shape.

Portion and bake

Scoop 1.5-tablespoon (or 1-ounce) portions onto prepared baking sheets, spacing cookies 2 inches apart. Optionally press a few extra chips on top for presentation. Bake in preheated 350°F oven for 10–12 minutes, until edges are golden and centers are set but still slightly soft. Rotate sheet halfway through baking for even color. Let cool on sheet 5 minutes, then transfer to a rack to cool completely.

Add oats, raisins, and cinnamon

To another portion of the dough, fold in 1.5 cups old-fashioned rolled oats, 1 cup plump raisins, and 1 tsp ground cinnamon until combined. If raisins are dry, soak them in hot water for 5 minutes and drain before adding. Chill the dough 10–15 minutes if needed.

Portion and bake

Scoop 1.5-tablespoon portions onto prepared sheets, flatten slightly with the palm of your hand or the back of a spoon. Bake at 350°F for 10–13 minutes until edges are golden-brown. Cool on the sheet 5 minutes, then transfer to a wire rack.

Make chocolate dough

To the third portion of dough, sift in 0.5 cup unsweetened cocoa powder and mix on low until evenly combined. Add 2 tablespoons heavy cream (or milk) to soften the dough if it becomes too dry. Fold in 1 cup dark chocolate chunks. Chill the dough 15–20 minutes to firm up.

Portion and bake

Scoop 1.5-tablespoon portions onto baking sheets. For a shiny top, brush lightly with egg wash and sprinkle a few chunks on top. Bake at 350°F for 10–12 minutes — cookies will look slightly underbaked in the center but will set as they cool. Cool on the sheet 5 minutes, then transfer to a rack.

Make lemon shortbread

To the remaining portion of dough, replace the confectioners' sugar and cornmeal: first, press out any excess moisture from that portion (if necessary). Beat in 0.5 cup confectioners' sugar and 2 tablespoons fine cornmeal until combined. Fold in 2 tablespoons lemon zest and 1 tablespoon fresh lemon juice. The dough should be slightly more crumbly and tender than other doughs; chill 20–30 minutes until firm.

Shape and bake

Roll chilled dough between two sheets of parchment to 1/4-inch thickness or shape into a 1-inch diameter log and chill until firm if you prefer slice-and-bake. If rolling, cut into rounds using a cookie cutter about 2 inches across. Place on prepared baking sheets and brush lightly with egg wash and sprinkle with 1–2 teaspoons coarse sugar per dozen cookies for sparkle. Bake at 350°F for 10–12 minutes until edges are just beginning to color. Transfer to wire rack after 5 minutes to cool completely.

Cool all cookies completely on a wire rack. Store in an airtight container separated by type or with parchment layers between stacked cookies. Cookies will keep at room temperature for up to 5 days, or freeze in a single layer for up to 3 months. For best texture, bring frozen cookies to room temperature before serving or reheat briefly in a 300°F oven for 5–7 minutes.