Sugar cookies and oatmeal cookies are two classic, basic recipes that are something like baking chameleons — by changing spices, flavors and add-ins, you can create a variety of distinct cookies. A small amount of nutmeg or cinnamon changes standard sugar cookies into snickerdoodles, while adding lemon juice results in a lemony, sugary treat. Basic oatmeal cookies accommodate most dried fruits and chopped nuts, including cranberries, dried blueberries, walnuts and pecans. You can also opt to leave the extras out and just flavor the dough with a little cinnamon or some peanut butter.
Sugar Cookies
Step 1
Combine 3 cups all-purpose flour, 2 tsp. cream of tartar, 1 tsp. baking soda and 1/2 tsp. salt in a mixing bowl with a fork or whisk.
Step 2
Place 1 cup, or 2 sticks, unsalted, room temperature butter and 1 and 1/2 cup sugar in a mixing bowl. Beat the butter and sugar together with an electric mixer on high speed for about two minutes, or until smooth.
Step 3
Beat the two eggs in until just blended. Stir the dry ingredient mixture in by hand, gradually, until it’s incorporated.
Step 4
Collect the dough into a large ball and wrap it in plastic wrap. Refrigerate for about 30 minutes, or until firm.
Step 5
Preheat the oven to 400 degrees F, with racks positioned in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
Step 6
Place the remaining 2 tbsp. sugar in a small bowl. Form the dough into 1-inch balls and roll them through the sugar. Place the balls two inches apart on the baking sheets.
Step 7
Bake for 10 to 12 minutes, or until the dough puffs up and then begins to settle. Place the cookies on a wire rack to cool. Recipe yields about five dozen cookies.
Oatmeal Cookies
Step 1
Grind 1/2 cup of the rolled oats in a food processor until powdery. Add 1 and 1/2 cups all-purpose flour, 1 tsp. baking soda, 1 tsp. baking powder and 1/2 tsp. salt to the ground oats, and pulse to combine.
Step 2
Transfer the combined dry ingredients to a bowl. Add the remaining 3 cups rolled oats, and stir together.
Step 3
Place 1 cup, or 2 sticks, unsalted, room temperature butter in a mixing bowl. Add 1 cup granulated sugar and 1 cup packed light brown sugar. Cream the butter and sugars together with an electric mixer on high speed for about two minutes, or until smooth.
Step 4
Beat two eggs into the butter and sugar mixture, followed by 2 tsp. vanilla extract.
Step 5
Stir the dry ingredient mixture in by hand, gradually, until it’s incorporated fully. Stir in 1 cup seedless raisins and/or 1 cup milk chocolate chips, if desired.
Step 6
Cover the bowl and place it in the refrigerator for an hour. Chilling the dough results in plumper, chewier cookies.
Step 7
Preheat the oven to 350 degrees F, with racks positioned in the center and top third of the oven. Line two large baking sheets with parchment paper.
Step 8
Make 1-inch balls with the dough and set them two inches apart on the baking sheets.
Step 9
Bake for 12 to 14 minutes, or until the edges are golden brown. Cool the cookies on the baking sheets for about five minutes, then transfer them to a cooling rack. Recipe yields just over four dozen cookies.
Tips and Warnings
- To bake your cookies evenly, rotate the baking sheets from back to front, and switch the top sheet to the bottom rack and the bottom sheet to the top rack halfway through baking.
Things You'll Need
- Sugar Cookies:
- 3 cups all-purpose flour, unbleached
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- Electric mixer
- 1 cup unsalted butter, room temperature
- 1 and 1/2 cups plus 2 tbsp. sugar
- 2 large eggs, room temperature
- Plastic Wrap
- 2 large baking sheets
- Parchment paper
- Wire cooling rack
- Oatmeal Cookies:
- Food processor
- 3 and 1/2 cups rolled oats
- 1 and 1/2 cups all-purpose flour, unbleached
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- Electric mixer
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 cup seedless raisins (optional)
- 1 cup milk chocolate chips (optional)
- 2 large baking sheets
- Parchment paper
- Wire cooling rack
References
- “Tea and Cookies”; Rick Rodgers; 2010
- “Chewy Gooey Crispy Crunchy”; Alice Medrich; 2010
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