Fresh Baked Cookies Recipe

Prepare ingredients

Remove butter from the refrigerator 30–60 minutes before starting so it softens to room temperature (soft but still slightly cool). Measure out sugars, flour, baking soda, salt, oats (if using), chocolate chips and nuts so everything is ready.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, place 1 cup softened unsalted butter, 3/4 cup granulated sugar and 3/4 cup packed light brown sugar. Beat on medium speed for 2–3 minutes until mixture is pale, light and slightly fluffy, scraping down the bowl once or twice.

Add eggs and vanilla

Add 2 large eggs, one at a time, beating 20–30 seconds after each addition until incorporated. Add 2 tsp vanilla extract and mix until combined. Scrape the bowl.

Combine dry ingredients

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

Incorporate dry into wet

With the mixer on low speed, add the dry flour mixture to the butter mixture in three additions, mixing just until no streaks of flour remain. Avoid overmixing — stop as soon as the dough comes together.

Add oats, chips and nuts

If using, fold in 1/2 cup rolled oats, then fold in 1.5 cups semi-sweet chocolate chips and 1/2 cup chopped walnuts or pecans using a spatula until evenly distributed through the dough.

Chill dough (optional)

For thicker, chewier cookies chill the dough in an airtight container or covered bowl for 30 minutes to 2 hours. If you prefer immediate baking and thinner cookies, proceed to scooping and baking.

Preheat oven and prepare sheets

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. Position racks in the middle and upper-middle of the oven if baking two sheets at once.

Portion dough

Scoop dough using a 1.5 tablespoon cookie scoop (or 2 tablespoons) to form uniform balls about 1.5 inches in diameter. Place balls on the prepared baking sheets spaced 2 inches apart to allow spreading. For larger cookies, increase scoop size and spacing.

Optional topping

If desired, press a few extra chocolate chips or a walnut piece on top of each dough ball for an attractive finish.

Bake

Bake in the preheated oven for 10–13 minutes, rotating the pans halfway through baking if needed. Cookies are done when edges are golden-brown and centers still look slightly soft — they will continue to set while cooling.

Cool

Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely or until warm. Repeat with remaining dough, letting sheets cool between batches so bottoms do not over-brown.

Storage

Store fully cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies or freeze dough balls on a tray then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.