Home Made Cookie Platter (10 Jars) Recipe

Prepare dough

Whisk together 4 cups flour, 2 tsp baking soda, and 1 tsp salt in a medium bowl; set aside.

In a large bowl, cream 1.5 cups softened butter with 1 cup granulated sugar and 1.25 cups packed light brown sugar until light and fluffy (2–3 minutes) using a hand or stand mixer.

Beat in 3 large eggs one at a time, mixing well after each, then add 2 tbs vanilla extract and mix until combined.

Gradually add the dry ingredients to the wet, mixing on low until just combined; scrape down the bowl as needed.

Fold in 3.5 cups semisweet chocolate chips by hand so they are evenly distributed.

Portion and bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop cookie dough about 2 tablespoons per cookie (for jar packing you can make medium-size cookies ~1.5" diameter) onto prepared sheets, spacing 2 inches apart.

Bake for 9–12 minutes until edges are golden and centers are set but still soft. Cool on pan 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, layer cookies into four clean 16–24 oz jars, fitting cookies upright or stacked gently so jars hold approximately the batch yield divided among 4 jars.

Prepare dry and wet

Preheat oven to 350°F (175°C). In a bowl whisk 1.5 cups flour, 0.75 tsp baking soda, 1 tsp cinnamon, and 0.5 tsp salt; set aside.

In a large bowl cream 0.75 cup softened butter with 0.75 cup packed light brown sugar and 0.25 cup granulated sugar until smooth.

Beat in 1 large egg and 1 tsp vanilla extract until combined.

Stir the dry ingredients into the wet until just combined, then fold in 2 cups rolled oats and 1 cup raisins.

Portion and bake

Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are lightly browned. Cool on sheet 5 minutes then transfer to a rack to cool completely.

Pack cooled cookies into two jars (about equal amounts per jar).

Make dough

Preheat oven to 350°F (175°C). In a bowl whisk together 1 cup flour, 0.5 tsp baking soda, and 0.25 tsp salt; set aside.

In a large bowl beat 1 cup creamy peanut butter with 0.5 cup softened butter, 0.5 cup granulated sugar and 0.5 cup packed light brown sugar until smooth and slightly fluffy.

Add 1 large egg and 1 tsp vanilla extract and mix until combined.

Stir in the dry ingredients until just incorporated, taking care not to overmix.

Form cookies and bake

Roll dough into 1-inch balls and place on parchment-lined baking sheets about 2 inches apart. Flatten each ball with the tines of a fork, making a crisscross pattern.

Bake 9–11 minutes until edges are set and bottoms are lightly golden. Cool on sheet 5 minutes then move to a wire rack to cool completely.

Divide and pack cooled cookies into two jars.

Make dough

Preheat oven to 325°F (165°C). In a bowl, using a pastry cutter or fingertips, cut 1 cup cold cubed butter into 2 cups flour and 0.25 tsp salt until mixture resembles coarse crumbs.

Stir in 0.5 cup powdered sugar and 1 tsp vanilla extract until dough just comes together; do not overwork. If dough is crumbly, press and knead briefly until cohesive.

Shape and bake

Roll dough to 1/4-inch thickness between parchment sheets and cut with cookie cutter, or form into a log, chill 30 minutes and slice 1/4-inch thick rounds.

Arrange on parchment-lined baking sheets and bake 12–15 minutes, or until edges are just beginning to color. Let cool on sheet 5 minutes then transfer to a rack to cool completely.

Pack cooled shortbread into two jars.