This could be one of the most genius ideas I've had in a while: take one cookie dough, make three different cookies. Sure, someone else out there has probably thought of this, but not me. And if you haven't either, get on it! You will fool your friends and family into thinking you slaved away in the kitchen all day long.
Here's the deal: take a very simple drop cookie dough recipe and mix away. Once it's complete, divide the dough into three parts and flavor each part with something different. In this case, I used chocolate chips, oatmeal and raisins, and citrus zest. (Feel free to get creative here.) Voila, instant cookie platter.
Drop Cookie Dough
- makes 45 cookies (15 of each flavor) -
About the author: Jenny McCoy is the pastry chef at A Voce in New York City. When she's not covered in flour or frying bomboloni, you can find her strolling the streets of Fort Greene, Brooklyn, with her little dog Olive.
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- For Chocolate Chip:
- 1/2 cup chocolate chips (I like to grind mine in the food processor to make them tiny)
- For Oatmeal-Raisin:
- 1/4 cup + 2 tablespoons rolled oats
- 1/4 cup + 2 tablespoons raisins
- For Citrus:
- Zest of 1/2 lemon
- Zest of 1/2 lime
- Zest of 1/2 an orange
Preheat the oven to 325°F.
Line three baking sheet with parchment paper. Set aside.
In the bowl of stand mixer, fitted with the paddle attachment, set on medium speed, cream together the butter and sugars until light and fluffy-approximately 5 minutes.
Add the eggs and vanilla extract and continue to mix one minute.
Add the flour, baking soda and salt and continue to mix until well combined.
Divide the dough into three equal parts in separate mixing bowls.
Add the flavoring ingredients—chocolate chips, oatmeal and raisins, citrus zest—to each bowl and mix with a rubber spatula until well combined.
Spoon teaspoon-sized drops onto the baking sheets, about 2 inches apart.
Bake cookies until they are golden brown and slightly soft in the center, approximately 8 to 10 minutes.
Let cool at room temperature.