Home Made Cookie Platter Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease or use nonstick spray.

Dry ingredients

In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp fine sea salt. Set aside.

Cream butter and sugars

In a large bowl using a mixer, beat 1 cup softened unsalted butter with 0.5 cup granulated sugar and 0.75 cup light brown sugar until light and fluffy, about 2–3 minutes.

Add eggs and vanilla

Add 2 large eggs one at a time, beating until incorporated. Mix in 2 tsp pure vanilla extract, scraping the bowl as needed.

Combine dough

With mixer on low, add the dry ingredients to the butter mixture in two additions until just combined. Fold in 2 cups semisweet chocolate chips with a spatula, ensuring even distribution but not overmixing.

Portion and bake

Using a 1.5-tablespoon cookie scoop or rounded tablespoon, portion dough 2 inches apart onto prepared baking sheets. Optional: brush tops lightly with beaten egg and sprinkle with a pinch of coarse sugar for sparkle. Bake in the preheated oven 9–11 minutes until edges are golden and centers still slightly soft.

Cool

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare and preheat

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Mix dry ingredients

In a bowl whisk together 1.25 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, and 0.5 tsp salt. Stir in 2 cups rolled oats.

Wet ingredients

In a separate large bowl whisk 0.75 cup melted cooled unsalted butter with 0.75 cup packed brown sugar and 0.25 cup granulated sugar until smooth. Add 2 large eggs, one at a time, mixing until combined, then stir in 1 tsp vanilla extract.

Combine and add mix-ins

Fold the dry oat-flour mixture into the wet ingredients until just combined. Fold in 1 cup raisins and 0.5 cup chopped walnuts if using.

Portion and bake

Drop rounded 2-tablespoon mounds of dough onto prepared sheets about 2 inches apart. Flatten slightly with the back of a spoon. Bake 10–12 minutes until edges are set and centers look slightly underbaked for chewiness.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Prepare and chill

Preheat oven to 325°F (165°C). Line baking sheets with parchment paper. Pulse or cut 1 cup cold cubed unsalted butter into 2 cups all-purpose flour, 0.75 cup powdered sugar, and 0.25 tsp salt until mixture resembles coarse crumbs (you can use a food processor or pastry cutter).

Form dough

Press the mixture together gently to form a dough. If it seems too dry, add 1 tsp cold water at a time until it holds. Do not overwork. Turn dough onto a lightly floured surface and roll to 1/4-inch thickness for round cookies, or press into a tart pan for shortbread slices.

Cut and bake

Cut into rounds or shapes and place 1 inch apart on prepared sheets. Chill 10 minutes in the fridge to reduce spreading. Optional: brush tops lightly with beaten egg and sprinkle with sanding sugar. Bake 12–15 minutes until edges just begin to turn golden.

Assemble sandwiches

Cool completely on a wire rack. Pair similar-sized cookies and spread about 1 teaspoon lemon curd or raspberry jam onto the bottom of one cookie, then sandwich with the other. Repeat until all shortbreads are filled.

Final cooling

Ensure all cookies are completely cooled before arranging to avoid sweating on the platter.

Arrange platter

On a large serving tray, group cookies by type for visual variety: place classic chocolate chip, oatmeal raisin, and shortbread sandwiches in separate clusters or alternating patterns. Garnish the platter with extra lemon curd/jam in small bowls if desired.

Storage

Store cookies in an airtight container at room temperature for up to 3 days (shortbread sandwiches with jam are best eaten within 24–48 hours). For longer storage, freeze baked cookies in a single layer on a tray then transfer to a freezer-safe bag for up to 2 months.