Yield
Makes about 5 1/2 dozen cookies

Bake these loaded treats 10 minutes for softer cookies or 12 to 13 minutes for a slightly crisp version. --From the kitchen of Kate Karam, senior garden editor.

Prep: 20 minutes; Bake: 10 minutes.

How to Make It

Step 1

Preheat oven to 350°. Line 2 baking sheets with parchment paper.

Step 2

Cream butter and both sugars in the bowl of an electric mixer fitted with paddle attachment at medium-high speed until light and fluffy, about 2 to 3 minutes, scraping down sides of bowl once or twice. Add egg, and mix at high speed to combine. Add vanilla, and mix well, scraping down sides of bowl.

Step 3

Sift together flour and baking soda in a bowl, and add a little at a time to butter mixture, mixing on low speed until well combined. Mix in remaining ingredients until combined.

Step 4

Spoon heaping tablespoonfuls of dough 2 inches apart onto baking sheets. Bake cookies at 350° about 10 minutes or until golden brown. Let cool on pan 2 minutes, transfer to a wire rack, and let cool completely. Store in an airtight container up to 2 days.

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