Cookie Tray Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure ingredients and allow butter and eggs to come to room temperature (about 20–30 minutes if not already).

Creaming

In a large bowl, beat 1 cup softened unsalted butter with 0.5 cup granulated sugar and 0.75 cup packed brown sugar until light and fluffy, about 3–4 minutes with a hand mixer or 5 minutes in a stand mixer.

Add eggs & vanilla

Add 2 large eggs one at a time, mixing after each until incorporated. Mix in 2 tsp pure vanilla extract.

Dry ingredients

In a separate bowl whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, and 1 tsp fine salt. Gradually add the dry ingredients to the butter mixture in two additions, mixing until just combined—do not overmix.

Fold in chips

Fold in 2 cups semisweet chocolate chips with a spatula until evenly distributed.

Portion & bake

Use a 1.5 tablespoon cookie scoop (or tablespoon) to portion dough into roughly 1.5-inch balls, spacing 2 inches apart on prepared sheets. Bake in preheated 350°F (175°C) oven for 9–11 minutes, until edges are golden and centers still look slightly soft. Rotate pans halfway through for even baking.

Cool

Allow cookies to rest on the baking sheet for 5 minutes, then transfer to cooling racks to finish cooling. Repeat with remaining dough. Yield: about 36 cookies.

Prep

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

Creaming

Cream 0.75 cup softened butter with 0.5 cup granulated sugar and 0.5 cup packed brown sugar until fluffy, about 3 minutes.

Add egg & vanilla

Add 1 large egg and 1 tsp vanilla, mixing until incorporated.

Combine dry ingredients

Whisk together 1.5 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 0.75 tsp baking powder, and 0.5 tsp salt. Add dry ingredients to wet in two additions, mixing until just combined.

Fold in chocolate

Fold in 1 cup dark chocolate chunks or chips.

Portion & bake

Portion dough using a 2-tablespoon scoop for slightly larger cookies, placing about 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes. Cookies will set and remain soft inside.

Cool

Let cookies cool on baking sheet 5 minutes, then transfer to rack. Yield: about 24 cookies.

Prep

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

Creaming

Cream 0.75 cup softened butter with 0.5 cup granulated sugar and 0.75 cup packed brown sugar until light and fluffy, about 3–4 minutes.

Add eggs & vanilla

Add 2 large eggs one at a time, mixing until incorporated, then stir in 2 tsp vanilla.

Dry ingredients

In a bowl whisk 1.75 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 0.5 tsp salt. Add dry ingredients to wet mixture and mix until just combined.

Add oats & raisins

Stir in 2 cups old-fashioned rolled oats and 1 cup raisins until evenly distributed.

Portion & bake

Scoop dough with a 1.5–2 tablespoon scoop onto prepared sheets, spacing 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden.

Cool

Let cookies cool on the sheet 5 minutes, then transfer to cooling rack. Yield: ~24 cookies.

Goal: minimum 25 people. Typical serving is 2–3 cookies per person. Plan for about 3 cookies per person to be safe. To serve a minimum of 25 people with 3 cookies each you need ~75 cookies total.

Recommended production: make 2 batches of Chocolate Chip (2 × 36 = 72), 1 batch Double Chocolate (24), and 1 batch Oatmeal Raisin (24). That yields ~120 cookies total, giving variety and ample portions (≈4–5 cookies per person for 25). If you prefer exact minimum, make 1 batch Chocolate Chip (36) + 1 batch Double Chocolate (24) + 1 batch Oatmeal Raisin (24) = 84 cookies (~3.3 cookies/person).

Arrange cookies on 1–2 large serving trays: group by flavor and vary heights with parchment layers if needed. For hot-holding during transport, let cookies cool completely, stack in single layers separated by parchment sheets, then cover loosely. For presentation, garnish the tray edges with sprigs of mint or seasonal fruit, if desired.

Storage: Store cooled cookies in airtight containers at room temperature for up to 3 days, or freeze in single layers separated by parchment for up to 3 months. Thaw at room temperature before serving.