Cookie Plate Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners. Measure and have ingredients at room temperature (butter softened, eggs room temp).

Creaming & Mixing

In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating briefly after each addition, then mix in vanilla extract until combined.

Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture on low speed until just combined. Fold in semisweet chocolate chips with a spatula, scraping the bowl so all flour is incorporated.

Portion & Bake

Scoop dough into 1.5 tablespoon-sized portions (about 18–20 per batch) and place on prepared baking sheets 2 inches apart. Bake one sheet at a time in the center of the oven for 9–11 minutes, until edges are golden and centers look set but slightly soft.

Finish

Remove from oven and let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle a tiny pinch of coarse sea salt on warm cookies for contrast.

Prep

Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.

Make Dough

In a bowl, combine cold cubed butter and powdered sugar. Using a pastry cutter or fingertips, cut the butter into the sugar until the mixture resembles coarse crumbs. Stir in vanilla. Add flour and salt and mix gently until a soft dough forms; avoid overworking. If dough seems dry, press together with hands.

Shape & Bake

Turn dough onto a lightly floured surface and roll to 1/4-inch thickness, or form into a log for slice-and-bake. Cut into rounds or shapes using a cookie cutter. Place cookies 1 inch apart on prepared sheet. Bake for 12–15 minutes until just starting to color at the edges — shortbread should remain pale.

Cool & Dust

Let cookies cool on the baking sheet for 5 minutes, then transfer to wire rack. Once fully cool, dust with powdered sugar if desired.

Prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. If raisins are very dry, soak them in warm water for 10 minutes, then drain and pat dry.

Wet Mixture

In a large bowl, whisk together melted cooled butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla until combined.

Combine Dry Ingredients

In a separate bowl, whisk together flour, cinnamon, baking soda, and salt. Stir the dry ingredients into the wet mixture until just combined. Fold in rolled oats and raisins.

Portion & Bake

Drop rounded tablespoon-sized scoops of dough onto prepared sheets, spaced 2 inches apart. Slightly flatten the tops for even baking. Bake 10–12 minutes until edges are lightly golden but centers remain soft — this yields a chewy texture.

Cool

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

Arrange cooled cookies on a large platter or divided sections of a cookie plate: a stack or ring of chocolate chip cookies, a neat pile of shortbread rounds, and a cluster of oatmeal raisin cookies. Garnish chocolate chip cookies with a light sprinkle of coarse sea salt if you used it, and dust shortbread with powdered sugar if desired. Serve at room temperature. Store in an airtight container at room temperature for up to 4 days; separate cookie types with parchment if you want to preserve textures.