Assorted Cookie Plate Recipe

Prep and dry ingredients

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or grease lightly. In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt; set aside.

Cream and combine

In a large bowl using a hand mixer or stand mixer, cream 1 cup softened unsalted butter with 0.5 cup granulated sugar and 0.75 cup packed light brown sugar until light and fluffy, about 2–3 minutes. Beat in 2 large eggs one at a time, then mix in 2 tsp vanilla extract.

Form dough

Gradually add the dry ingredients to the wet and mix until just combined. Fold in 2 cups semisweet chocolate chips with a spatula, ensuring even distribution but avoiding overmixing.

Bake

Drop rounded tablespoonfuls (or use a medium cookie scoop, about 1.5 tbsp dough each) onto prepared baking sheets, leaving 2 inches between. Bake in preheated oven for 9–12 minutes until edges are golden and centers are set but still soft. If using coarse sea salt, sprinkle a pinch on warm cookies immediately after removing from oven.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Makes approximately 24 cookies.

Prep

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or lightly grease with 1 tsp butter or cooking spray.

Cut in butter

In a large bowl, whisk together 2 cups all-purpose flour, 0.75 cup powdered sugar, and 0.25 tsp salt. Using a pastry cutter or fingertips, cut in 1 cup cold cubed unsalted butter until the mixture resembles coarse crumbs and holds together when pinched.

Form and chill

Add 1 tsp vanilla extract and mix just until dough comes together. Press dough into a 9-inch square pan for slice-and-bake shortbread or roll into a log for sliceable rounds. If forming into a sheet, score top into 16 squares; if rolling into a log, wrap and chill 30 minutes until firm.

Bake and finish

Bake in preheated oven for 18–22 minutes (pan) or 12–15 minutes per batch for sliced rounds, until edges are lightly golden. Remove and let cool slightly, then dust with 2 tbs powdered sugar while still slightly warm. Transfer to a rack to cool completely. Makes about 16 shortbread pieces.

Prep and dry mix

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, and 0.5 tsp salt; set aside.

Cream and combine

In a large bowl, cream 0.75 cup softened unsalted butter with 0.5 cup granulated sugar and 0.5 cup packed light brown sugar until fluffy. Beat in 1 large egg and 1 tsp vanilla extract until combined.

Finish dough

Stir the dry ingredients into the wet until just combined. Fold in 1.75 cups old-fashioned rolled oats and 1 cup raisins until evenly distributed. If dough seems too wet, chill 15 minutes to firm.

Shape and bake

Drop rounded tablespoonfuls (about 1.5 tbsp) onto prepared sheets leaving about 2 inches between cookies. Bake 10–12 minutes until edges are set and centers still soft. Remove to wire rack and cool. Makes about 24 cookies.

Arrange a balanced assortment on a serving platter: a mix of chocolate chip, shortbread, and oatmeal raisin so colors and textures vary. Optionally sprinkle a light dusting of powdered sugar over shortbread and place a small bowl of extra raisins or chocolate chips at the side for guests.

Store cooled cookies in an airtight container at room temperature: shortbread up to 5 days, chocolate chip and oatmeal raisin up to 4 days. For longer storage freeze in single layers separated by parchment for up to 3 months.