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