Cookie Tray Recipe
An assortment of our famous quarter-pound cookies Including Chocolate Chip Supreme, Oatmeal Raisin and Snickerdoodle.
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Ingredients
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Chocolate Chip Supreme (makes 8 quarter-pound cookies)
Oatmeal Raisin (makes 8 quarter-pound cookies)
Snickerdoodle (makes 8 quarter-pound cookies)
Common / Assembly
Method
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a large bowl using a hand mixer or stand mixer fitted with a paddle, cream 1 cup softened unsalted butter with 0.5 cup granulated sugar and 0.75 cup packed light brown sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
Whisk together 2.5 cups all-purpose flour, 1 tsp baking soda and 1 tsp fine sea salt (and 0.5 cup oats if using). Gradually add dry ingredients to the butter mixture on low speed until just combined. Fold in 2 cups semi-sweet chocolate chips by hand.
For quarter-pound (approx. 4 oz / 115 g) cookies, portion roughly 7–8 tablespoons (or use a 4 oz scoop). Place 4 cookies per sheet leaving about 3 inches between them. Optionally chill scoops 15 minutes for less spreading.
Bake in preheated oven 12–16 minutes, rotating pans halfway, until edges are set and centers still slightly soft. Do not overbake; cookies will continue to set as they cool.
Remove from oven and let sit on baking sheet 5 minutes, then transfer to cooling rack. Sprinkle a tiny pinch of kosher salt on each warm cookie if desired. Cool to room temperature before packaging or serving.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream 0.75 cup softened unsalted butter with 0.5 cup granulated sugar and 0.75 cup packed light brown sugar until light and slightly fluffy, about 3 minutes.
Beat in 2 large eggs one at a time, then add 2 tsp vanilla extract.
Whisk together 1.75 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 0.5 tsp fine sea salt. Stir in 2.25 cups rolled oats.
Add dry mixture to wet ingredients and mix on low until just combined. Fold in 1.5 cups raisins by hand.
Portion dough into 4 oz (quarter-pound) portions — about 7–8 tablespoons each. Place 4 cookies per sheet with spacing for spread. Chill portions 20–30 minutes for thicker cookies if desired.
Bake 13–17 minutes until edges are golden brown and centers still soft. Rotate pans once for even baking.
Let cookies rest on the sheet 5 minutes, then transfer to cooling rack. Cool completely before arranging on the tray.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. In a small bowl combine 0.5 cup cinnamon-sugar coating (or make by mixing 1/2 cup granulated sugar with 2 tsp ground cinnamon).
In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3–4 minutes.
Add 2 large eggs one at a time, mixing after each, then stir in 1 tsp vanilla extract.
Whisk together 2.5 cups all-purpose flour, 2 tsp cream of tartar, 0.5 tsp baking soda, 1 tsp fine sea salt, and 0.5 tsp cinnamon (optional). Gradually add to wet mixture until just combined.
Place coated balls on prepared sheets spaced 3 inches apart. Bake 10–14 minutes until edges are set and tops crack slightly. Snickerdoodles bake a bit faster due to higher temperature.
Allow cookies to cool 5 minutes on the sheet, then transfer to a rack to cool completely.
Assembly & Tray Packing
Once all cookies are completely cooled, arrange on a serving tray or platter in groups (for example, 4 of each variety per tray for a 12-cookie assortment or adjust to your desired count).
Store cookies in an airtight container at room temperature up to 3 days, or freeze cookie layers separated by parchment for up to 2 months. Thaw at room temperature before serving.