Cookie Tray Recipe
Full Tray (60 Cookies)
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Ingredients
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Chocolate Chip Cookies (30 cookies)
Sugar Cookies (15 cookies)
Oatmeal Raisin Cookies (15 cookies)
Method
Chocolate Chip Cookies (30 cookies)
- 1
Prep
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone liners. Measure and have ingredients at room temperature (butter and eggs).
- 2
Combine dry ingredients
In a large bowl, whisk together 6 cups all-purpose flour, 3 tsp baking soda, and 2 tsp salt until evenly distributed.
- 3
Cream butter and sugars
In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 3 cups softened unsalted butter with 2 cups granulated sugar and 3 cups packed brown sugar on medium speed for 3–4 minutes until light and fluffy, scraping the bowl as needed.
- 4
Add eggs and vanilla
Add 6 large eggs, one at a time, beating briefly after each until incorporated. Add 6 tsp vanilla extract and mix until combined.
- 5
Combine wet and dry
Reduce mixer to low speed and gradually add the flour mixture in three additions, scraping the bowl between additions. Mix just until no streaks of flour remain. Do not overmix.
- 6
Fold in chocolate
Using a spatula, fold 9 cups semi-sweet chocolate chips into the dough until evenly distributed.
- 7
Portion
Use a medium cookie scoop (~2 tbsp dough) to portion dough into roughly 30 equal balls (about 1.25–1.5 oz each). Place dough balls about 2 inches apart on prepared baking sheets.
- 8
Bake
Bake in the preheated 350°F oven for 10–13 minutes, rotating sheets halfway through, until edges are golden and centers are set but still soft.
- 9
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Sugar Cookies (15 cookies)
- 10
Prep
Reduce oven temperature to 350°F (177°C) if not already set. Line baking sheets with parchment paper. Soften butter to room temperature.
- 11
Mix dry ingredients
In a medium bowl whisk together 3 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt.
- 12
Cream butter and sugar
In a large bowl or mixer, beat 1.5 cups softened unsalted butter with 1.5 cups granulated sugar on medium speed for 2–3 minutes until pale and fluffy.
- 13
Add egg and vanilla
Beat in 1 large egg and 2 tsp vanilla extract until combined.
- 14
Combine and adjust
Gradually add the flour mixture on low speed until dough comes together. If dough is too stiff, add up to 2 tbsp milk, 1 tbsp at a time, until a soft but rollable/shapeable dough forms.
- 15
Shape and decorate
Portion dough into 15 equal balls (about 1.5 oz each). Roll each ball lightly in sanding sugar or flatten slightly and press sprinkles on top as desired.
- 16
Bake
Bake at 350°F for 9–11 minutes until edges are just set and bottoms are lightly golden.
- 17
Cool
Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Oatmeal Raisin Cookies (15 cookies)
- 18
Prep
Keep oven at 350°F (177°C). Line baking sheets with parchment paper. Measure ingredients and have butter at room temperature.
- 19
Mix dry ingredients
In a bowl whisk together 2.25 cups all-purpose flour, 2 tsp ground cinnamon, 1.5 tsp baking soda, and 0.75 tsp salt. Stir in 3 cups old-fashioned rolled oats.
- 20
Cream butter and sugars
In a mixer bowl, beat 1.5 cups softened unsalted butter with 1.5 cups packed brown sugar and 0.5 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- 21
Add eggs and vanilla
Beat in 2 large eggs, one at a time, then add 2 tsp vanilla extract and mix until combined.
- 22
Combine wet and dry
With mixer on low, add the flour/oat mixture in two additions, mixing until just combined.
- 23
Fold in raisins and nuts
Fold in 2 cups raisins and 1 cup chopped walnuts (if using) until evenly distributed.
- 24
Portion
Scoop dough into 15 mounds (~2 tbsp each or about 1.5–2 oz) and place 2–2.5 inches apart on prepared baking sheets.
- 25
Bake
Bake at 350°F for 10–12 minutes, until edges are golden and centers are set but still slightly soft.
- 26
Cool
Cool cookies on the sheet for 4–5 minutes, then transfer to a wire rack to cool completely.