Assorted Cookies Recipe

Cream butter and sugars

Bring butter to room temperature. In a large bowl or stand mixer fitted with a paddle, beat 1 cup unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed brown sugar on medium speed until pale and fluffy, about 2–3 minutes.

Add eggs and vanilla

Add the 2 large eggs one at a time, mixing until each is incorporated. Add 2 tsp vanilla extract and mix until combined, scraping the bowl once.

Combine dry ingredients

In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 3/4 tsp kosher salt until evenly distributed.

Form the dough

With the mixer on low, gradually add the dry ingredients to the butter mixture in two additions, mixing just until incorporated. Do not overmix. Divide the resulting dough evenly into three bowls (about 12 cookies' worth per bowl) to create three distinct varieties.

To the first portion of dough, fold in 1 cup semisweet chocolate chips and 1/2 cup chopped nuts or butterscotch chips if using. Chill the dough in the refrigerator for 20–30 minutes to firm up (this helps cookies hold shape). Preheat oven to 350°F (175°C) while chilling.

Scoop dough by rounded tablespoon (or a 1-tablespoon cookie scoop) onto parchment-lined baking sheets, spacing about 2 inches apart. Optionally press a few extra chocolate chips onto the tops for appearance. Bake at 350°F (175°C) for 9–11 minutes, until edges are set and centers still soft. Remove from oven and let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely. Sprinkle with a small pinch of coarse sea salt if desired.

To the second portion of dough, stir in 1 cup rolled oats, 1/2 cup raisins, and 1 tsp ground cinnamon until evenly distributed. If dough feels too stiff after adding oats (may need 1–2 tsp milk), add milk sparingly to reach a scoopable consistency.

Chill for 10–20 minutes if the dough softened. Scoop by rounded tablespoon onto parchment-lined baking sheets and flatten slightly with the palm of your hand or the back of a spoon. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers no longer glisten. Let cool on the sheet for 3 minutes, then transfer to a wire rack to finish cooling.

To the third portion of dough, add 1/2 cup unsweetened cocoa powder and mix until fully incorporated; the dough will darken. If the dough seems dry, add up to 1 tablespoon milk to bring it together. Optionally fold in 1/2 cup butterscotch chips or remaining chocolate chips.

Chill the dough for 15–20 minutes. Scoop rounded tablespoons onto parchment-lined baking sheets and bake at 350°F (175°C) for 9–11 minutes. These cookies will be soft when removed; cool on the sheet for 3 minutes, then transfer to a rack to cool completely.

Simple glaze: Whisk 1/2 cup powdered sugar with 1 tablespoon milk until smooth. Drizzle over cooled cookies with a spoon or fork and let set about 10–15 minutes.

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days (place separate varieties in separate layers or use parchment between varieties if you want to keep flavors distinct). For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months.