The BEST DIY Drop Cookies
Choose your favorite stir-ins for these cookies. Once you've baked a batch or two, scoop the remaining dough and freeze it for whenever you need cookies stat.
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.
Notes
To freeze dough: Scoop dough and arrange in a single layer on a waxed paper-lined baking sheet. Cover with another piece of waxed paper and freeze until firm. Transfer to an airtight container or resealable plastic bag and freeze for up to 4 months. To bake, preheat oven to 350°F. Meanwhile, arrange dough balls on parchment-lined baking sheet. Allow to thaw as oven preheats. Lightly press dough balls and bake as directed.