Fresh Baked Cookie Recipe
Double chocolate, oatmeal raisin white chocolate macadamia, or peanut butter
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Ingredients
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Double Chocolate Cookie
Oatmeal Raisin White Chocolate Macadamia Cookie
Peanut Butter Cookie
Method
Double Chocolate Cookie
- 1
Prepare the Dough
Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla. Gradually stir in dry ingredients, then fold in chocolate chips.
- 2
Bake
Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until edges are set. Let cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Oatmeal Raisin White Chocolate Macadamia Cookie
- 3
Prepare the Dough
Preheat the oven to 350°F (175°C). In a bowl, mix together flour, oats, baking soda, cinnamon, and salt. In another bowl, beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla, mixing well. Gradually add dry ingredients, then fold in raisins, white chocolate chips, and macadamia nuts.
- 4
Bake
Scoop the dough onto a parchment-lined baking sheet. Bake for 10-12 minutes or until golden brown. Allow to cool on the baking sheet for a few minutes before moving to a wire rack.
Peanut Butter Cookie
- 5
Prepare the Dough
Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, baking soda, and salt. In another bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until smooth. Beat in egg and vanilla. Gradually add the dry mixture to the wet ingredients.
- 6
Bake
Scoop tablespoon-sized balls of dough onto a baking sheet. Use a fork to create a crisscross pattern on top. Bake for 10-12 minutes or until edges are lightly browned. Let cool on the sheet for a few minutes before transferring to a wire rack.
