Fresh Baked Cookies Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners. Measure and arrange ingredients so additions are ready.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add egg and vanilla

Add the egg and vanilla extract to the creamed mixture and beat until fully incorporated, about 30 seconds.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.

Mix dry into wet

With the mixer on low, gradually add the dry ingredients to the wet mixture until just combined and no streaks of flour remain. Do not overmix.

Divide dough for variations

Divide the base dough into three portions: roughly 50% for chocolate chip, 30% for oat & raisin, and 20% for peanut butter variation (or adjust to preference). Place each portion into separate bowls for add-ins.

Fold chocolate chips into the largest dough portion until evenly distributed.

Using a 1.5 tablespoon cookie scoop (or a spoon), portion dough into balls about 1.25 inches in diameter and place them 2 inches apart on the prepared baking sheets.

Optionally press a few extra chocolate chips on top of each dough ball for an attractive finish.

Bake one sheet at a time in the center of the preheated oven for 9–11 minutes, or until edges are set and centers are just beginning to turn golden. Rotate the sheet halfway through baking if your oven has hot spots.

Remove from oven and let cookies rest on the baking sheet for 4–5 minutes to finish setting, then transfer to a wire rack to cool completely.

To the reserved dough portion, stir in the rolled oats, raisins, and ground cinnamon until evenly incorporated. The dough will be a bit thicker from the oats.

Portion the dough using a 1.5 tablespoon scoop (or tablespoon) and drop onto the prepared baking sheets, spacing 2 inches apart. If dough seems too sticky, chill for 15 minutes.

Flatten each mound slightly with the back of a spoon (these cookies spread less than chocolate chip).

Bake in the preheated oven for 10–12 minutes, until edges are light golden and centers are set but still soft.

Allow cookies to cool on the baking sheet for 4–5 minutes, then transfer to a wire rack to cool completely.

To the smallest dough portion, stir in the creamy peanut butter until fully incorporated and dough is uniform in color and texture.

Portion dough into 1.25-inch balls. If using the optional granulated sugar for rolling, place the sugar in a small bowl and roll each dough ball to coat lightly.

Place balls on prepared baking sheets 2 inches apart. Use a fork to press a crisscross pattern into each ball, flattening them to about 1/2-inch thickness.

Bake for 9–11 minutes, until edges are set and cookies have light golden color.

Cool on the baking sheet for 4–5 minutes, then transfer to a wire rack to cool completely.

Once cooled, store cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking. For longer storage, freeze baked cookies up to 3 months or freeze scooped unbaked dough portions on a tray then transfer to a freezer bag for up to 3 months; bake from frozen adding 1–2 minutes to baking time.