Cookie Tray Recipe
72 assorted cookies, serves 15 – 18 People
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Ingredients
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Classic Chocolate Chip Cookies (24 cookies)
Shortbread Butter Cookies (18 cookies)
Oatmeal Raisin Cookies (15 cookies)
Thumbprint Jam Cookies (15 cookies)
Method
Classic Chocolate Chip Cookies (24 cookies)
- 1
Prepare oven and dry ingredients
Preheat oven to 350°F (175°C). In a medium bowl whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt; set aside.
- 2
Cream butter and sugars
In a large bowl or stand mixer fitted with paddle, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed brown sugar until light and fluffy, about 2–3 minutes.
- 3
Add eggs and vanilla
Add 2 large eggs one at a time, mixing until incorporated, then add 2 tsp vanilla extract and mix until combined.
- 4
Combine and add chips
Gradually add the dry flour mixture to the wet ingredients on low speed or by hand, mixing until just combined. Fold in 2 cups semisweet chocolate chips.
- 5
Portion and bake
Scoop dough into roughly 1.5 tablespoon portions (slightly heaping) to yield about 24 cookies. Place on parchment-lined baking sheets 2 inches apart. Bake 9–12 minutes until edges are golden and centers set. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Shortbread Butter Cookies (18 cookies)
- 6
- 7
Cut in butter and form dough
Using a pastry cutter or fingertips, cut 1 cup cold cubed unsalted butter into the dry mixture until the texture resembles coarse crumbs. Add 1 tsp vanilla and use a spatula to bring dough together; press gently to form a cohesive dough. Chill 15–20 minutes if too soft.
- 8
Shape and bake
Roll dough into 1-inch balls or press into a piping bag to pipe classic shortbread shapes. Place on parchment-lined baking sheet spaced 1 inch apart and flatten slightly with fork tines for a crosshatch pattern if desired. Bake 12–15 minutes until edges just begin to color. Allow to cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
Oatmeal Raisin Cookies (15 cookies)
- 9
Prep and mix dry
Preheat oven to 350°F (175°C). In a bowl combine 2 cups rolled oats, 1.25 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon and 1/2 tsp salt; whisk to combine.
- 10
Cream butter and sugars
In a separate large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup packed brown sugar and 1/4 cup granulated sugar until light, about 2 minutes.
- 11
Add egg, vanilla and combine
Beat in 1 large egg and 1 tsp vanilla extract until combined. Stir the dry mixture into the wet ingredients until just combined, then fold in 1 cup raisins.
- 12
Portion and bake
Scoop heaping tablespoon-size portions (about 1.5 tbsp) onto parchment-lined baking sheets spaced 2 inches apart to yield ~15 cookies. Bake 10–12 minutes until edges are set and centers still slightly soft. Let cool on baking sheet 5 minutes, then transfer to wire rack to finish cooling.
Thumbprint Jam Cookies (15 cookies)
- 13
Prepare dough
Preheat oven to 350°F (175°C). In a bowl, beat 3/4 cup softened unsalted butter with 1/2 cup confectioners' sugar until pale and fluffy, about 2 minutes. Mix in 1 tsp vanilla. Stir in 1.5 cups all-purpose flour and 1/4 tsp salt until a soft dough forms — chill 10–15 minutes if too soft to shape.
- 14
Shape and fill
Roll dough into 1-inch balls and place on parchment-lined baking sheets 1.5 inches apart. Use your thumb or the back of a small spoon to press an indentation into the center of each ball. Fill each indentation with about 1/2 teaspoon jam (use apricot or strawberry).
- 15
Bake and cool
Bake 10–12 minutes until edges are lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely so the jam sets.