Annie Like getting creative with your cookies? Get ready for one of the only cookie recipes you’ll ever need.
Whether you’ve got a whiny kiddo or a neighbor in need, baking cookies *almost* always helps. And customizing those cookies only makes them even more special. Here is my recipe for the ultimate DIY drop cookie. Just whip up the dough base and stir in all the goodies your heart desires, then—my secret for the most tender, maxed-out-delish cookies—chill the for at least 1 hour before baking. This gives the glutens in the dough a chance to relax and allows the flour time to hydrate, resulting in unmatched YUM factor. I also recommend using a cookie scoop like this for uniform cookie size and shape. It’s the little things, you know? Here’s a list of optional add-ins, but don’t stop here–let your own tastes be your guide:
- Chocolate chips or chopped chocolate, obviously
- Toasted nuts, obviously
- Shredded or shaved coconut, toasted as desired
- Granola
- Sunflower seeds
- Dried fruit, such as cranberries, cherries, apricots, or blueberries, chopped as needed
- Freeze-dried berries
- Crisp-cooked and crumbled bacon
- M&Ms
- Chopped candy bars
- Toffee bits
- Potato chips
- Banana chips
- Shredded carrots, patted dry
- Spices, such as cinnamon, nutmeg, or cardamom
The BEST DIY Drop Cookies
Ingredients
- 2 1/4 cup all-purpose flour
- 1 tsp. fine sea salt
- 1 tsp. baking soda
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs, preferably free-range
- 2 tsp. vanilla extract
- 1/4 cup rolled oats
- 2 cups stir-ins, such as chocolate chips, nuts, shredded coconut, granola, etc.
Instructions
- In a medium bowl whisk together the flour, salt, and baking soda. In the bowl of a stand mixer (or a large bowl), beat together the butter and sugar until well-combined. Beat in eggs and vanilla. Scrape bowl, then beat for 2 minutes more or until color and texture lightens. Slowly beat in flour mixture and the oats. Add desired stir-ins, stirring to combine. Cover and chill at least 1 hour or up to 3 days.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop dough in 2 Tbsp. portions (a heaping medium cookie scoop). Arrange dough balls 2 inches apart on prepared baking sheet, and press down lightly. Bake 9 minutes. Tap baking sheet on rack and rotate. Bake 1 to 2 minutes more or until lightly browned around the edges. Let cool on baking sheet 1 minute. Transfer to a wire rack to cool completely.
