Fresh Baked Cookies Recipe

Remove butter from the refrigerator about 30–60 minutes before starting so it softens to room temperature. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Measure and assemble all dry ingredients (flour, baking soda, salt, oats if using) and the chocolate chips and nuts so they’re ready to add when needed.

Cream butter and sugars

In a large mixing bowl, beat the softened butter with the granulated sugar and light brown sugar until the mixture is pale and fluffy, about 2–3 minutes with an electric mixer (or 4–5 minutes by hand).

Add egg and vanilla

Add the egg and vanilla extract to the creamed butter and sugar. Beat until combined, scraping down the bowl as needed so the mixture is uniform.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda and kosher salt. If using oats, stir them into the flour mixture so they are evenly distributed.

Mix dry into wet

Add the dry mixture to the butter mixture in two additions, mixing on low speed (or folding by hand) until just combined. Avoid overmixing to keep cookies tender.

Fold in mix-ins

Using a spatula, fold in the chocolate chips and the chopped nuts (if using) until distributed evenly throughout the dough.

Using a cookie scoop or tablespoon, portion dough into approximately 1.5 tablespoon to 2 tablespoon portions (about 1–1.25 inches in diameter). Place dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.

If you like slightly taller cookies, chill the scooped dough on the baking sheet in the refrigerator for 15–20 minutes before baking. For crisp edges, bake immediately.

Bake in the preheated 350°F (175°C) oven for 9–12 minutes, rotating the sheets halfway through if baking multiple sheets. Cookies should be golden at the edges and slightly soft in the center.

If desired, sprinkle a tiny pinch of coarse sea salt on each warm cookie right after they come out of the oven.

Allow cookies to cool on the baking sheet for 5 minutes so they set, then transfer them to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container (replace as it hardens). For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months.