Assorted Gourmet Cookies
Assorted Gourmet Cookies
Ingredients
For the Base Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Chip Cookies
- 1 cup semi-sweet chocolate chips
For the Oatmeal Raisin Cookies
- 3/4 cup rolled oats
- 1/2 cup raisins
- 1/2 teaspoon ground cinnamon
For the Peanut Butter Cookies
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar, for rolling, optional
Instructions
- 1
Preheat your oven to 375°F. Line several baking sheets with parchment paper. This recipe yields approximately 18 cookies (6 of each type).
⏱️ 10 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, 3/4 cup granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 2 min
- 6
Divide the base cookie dough into three equal portions in separate medium bowls. Each portion will be used for a different cookie type.
⏱️ 2 min
- 7
For the Chocolate Chip Cookies: To one portion of dough, fold in the semi-sweet chocolate chips until evenly distributed.
⏱️ 2 min
- 8
For the Oatmeal Raisin Cookies: To the second portion of dough, fold in the rolled oats, raisins, and ground cinnamon until evenly distributed.
⏱️ 2 min
- 9
For the Peanut Butter Cookies: To the third portion of dough, mix in the creamy peanut butter until well combined. If desired, place the 1/4 cup granulated sugar in a small bowl for rolling.
⏱️ 3 min
- 10
Using a cookie scoop (about 1 1/2 tablespoons), portion the dough for each cookie type into balls. For peanut butter cookies, roll each ball in the granulated sugar (if using), then flatten slightly with a fork in a crisscross pattern.
⏱️ 15 min
- 11
Place the dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min
- 12
Bake one type of cookie at a time for 9 to 12 minutes, or until the edges are golden brown and the centers are just set. Baking time may vary slightly between cookie types. (Total cook time assumes baking all three types sequentially).
⏱️ 12 min•🌡️ 375
- 13
Let cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Repeat with remaining dough, baking each type separately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Gourmet Cookies
Ingredients
For the Base Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Chip Cookies
- 1 cup semi-sweet chocolate chips
For the Oatmeal Raisin Cookies
- 3/4 cup rolled oats
- 1/2 cup raisins
- 1/2 teaspoon ground cinnamon
For the Peanut Butter Cookies
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar, for rolling, optional
Instructions
- 1
Preheat your oven to 375°F. Line several baking sheets with parchment paper. This recipe yields approximately 18 cookies (6 of each type).
⏱️ 10 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, 3/4 cup granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 2 min - 6
Divide the base cookie dough into three equal portions in separate medium bowls. Each portion will be used for a different cookie type.
⏱️ 2 min - 7
For the Chocolate Chip Cookies: To one portion of dough, fold in the semi-sweet chocolate chips until evenly distributed.
⏱️ 2 min - 8
For the Oatmeal Raisin Cookies: To the second portion of dough, fold in the rolled oats, raisins, and ground cinnamon until evenly distributed.
⏱️ 2 min - 9
For the Peanut Butter Cookies: To the third portion of dough, mix in the creamy peanut butter until well combined. If desired, place the 1/4 cup granulated sugar in a small bowl for rolling.
⏱️ 3 min - 10
Using a cookie scoop (about 1 1/2 tablespoons), portion the dough for each cookie type into balls. For peanut butter cookies, roll each ball in the granulated sugar (if using), then flatten slightly with a fork in a crisscross pattern.
⏱️ 15 min - 11
Place the dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min - 12
Bake one type of cookie at a time for 9 to 12 minutes, or until the edges are golden brown and the centers are just set. Baking time may vary slightly between cookie types. (Total cook time assumes baking all three types sequentially).
⏱️ 12 min•🌡️ 375 - 13
Let cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Repeat with remaining dough, baking each type separately.
⏱️ 5 min