Cookie Tray Recipe

Prep

Position oven racks to upper-middle and lower-middle positions. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

Creaming

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup light brown sugar on medium speed until light and fluffy, about 3–4 minutes.

Add eggs & vanilla

Add 2 large eggs one at a time, mixing until incorporated, then add 2 teaspoons vanilla extract and mix briefly.

Dry ingredients

In a separate bowl whisk together 2.5 cups all-purpose flour, 1 teaspoon baking soda, and 3/4 teaspoon fine salt. With mixer on low, gradually add the dry ingredients to the wet until just combined; do not overmix.

Chocolate chips

Fold in 1 3/4 cups semisweet chocolate chips with a spatula until evenly distributed.

Portion & bake

Using a 1.5 tablespoon cookie scoop (or heaping tablespoon), portion dough onto prepared sheets about 2 inches apart. Bake one sheet at a time in the preheated 350°F oven for 10–12 minutes, until edges are set and centers are slightly soft and golden. Rotate sheet halfway through if baking multiple sheets. Repeat for remaining dough.

Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to cooling racks to cool completely.

Prep

Keep oven at 350°F (177°C) if baking the same day; otherwise preheat when ready. Line a baking sheet with parchment paper.

Cream butter & sugar

In a medium bowl, beat 1 cup softened unsalted butter with 1/2 cup confectioners' sugar and 1 teaspoon vanilla extract until very smooth and slightly paler, about 2–3 minutes.

Add flour & salt

Add 2 cups all-purpose flour and 1/4 teaspoon fine salt. Mix on low until the dough just comes together; the dough will be crumbly but should hold when pressed.

Shape

Turn dough onto a lightly floured surface and press or roll to about 1/3–1/2 inch thickness. Cut into desired shapes with cookie cutters or slice into rounds. Alternatively, roll into a log, chill, and slice for uniform rounds.

Bake

Place shaped cookies on prepared sheet about 1 inch apart. Bake in preheated 350°F (177°C) oven for 10–14 minutes, until edges are lightly golden but centers remain pale. Thicker shapes will need more time; watch closely.

Cool

Allow shortbread to cool on the sheet for 5 minutes, then move to a cooling rack to cool completely. Optionally dust with additional confectioners' sugar once cooled.

Prep

Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

Creaming

In a large bowl, beat 3/4 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup light brown sugar until light and fluffy, about 3 minutes.

Add egg & vanilla

Beat in 1 large egg and 1 teaspoon vanilla extract until incorporated.

Combine dry ingredients

In another bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon. Stir in 1 3/4 cups old-fashioned rolled oats.

Mix together

Add the dry oat-flour mixture to the wet ingredients and mix until just combined. Fold in 1 cup raisins until evenly distributed.

Portion & bake

Scoop dough with a 1.5 tablespoon scoop (or heaping tablespoon) onto prepared sheets about 2 inches apart. Bake at 350°F (177°C) for 10–12 minutes, until edges are set and centers still slightly soft. Thicker cookies may need an extra 1–2 minutes.

Cool

Cool on the baking sheet 5 minutes, then transfer to a cooling rack to finish cooling.

Once all cookies are completely cooled, arrange them on a serving tray. Use cooling racks and parchment paper during the baking process as needed. For a visually appealing tray, alternate cookie types and vary orientation and spacing. Store leftover cookies in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to help maintain chewiness for chocolate chip and oatmeal cookies.