soft batch cookies

These are the best Soft Batch Cookies. This recipe makes a small batch of 6 - 8 soft and chewy cookies.

Best Soft Batch Chocolate Chip Cookies - Small Batch

Tbsp butter

sugar

brown sugar

vanilla

all purpose flour

tsp baking soda

salt

chocolate chips (or chocolate chunks, M&M’s, or Reese’s Pieces)

Preheat the oven to 350 degrees F (180...

Preheat the oven to 350 degrees F (180 C).

Line a baking sheet with parchment paper. Click...

Line a baking sheet with parchment paper. Click for parchment paper.

Melt the butter a little bit, for about...

Melt the butter a little bit, for about 30 seconds in the microwave. It won’t be completely melted but will have some liquid.

In the bowl of a stand mixer, cream...

In the bowl of a stand mixer, cream the butter with granulated sugar, and brown sugar.

Add in the vanilla and the egg yolk....

Add in the vanilla and the egg yolk. Continue mixing on low speed until just combined. Don’t over mix.

Then add the flour, baking soda, and salt....

Then add the flour, baking soda, and salt. Mix until the dough forms. If the dough is too sticky or wet add tiny bits of flour until it's right.

Gently fold in the chocolate chips, or other...

Gently fold in the chocolate chips, or other candy of choice.

Divide the dough into 6 - 8 equal...

Divide the dough into 6 - 8 equal portions and roll into balls with your hands. Place the dough balls on the baking sheet. Click for a baking sheet.

Bake for 9 - 11 minutes until the...

Bake for 9 - 11 minutes until the cookies are just barely golden. Don’t over bake or they won’t be soft.

Let them cool on the pan for 2...

Let them cool on the pan for 2 minutes then transfer to a wire rack to finish cooling. Click for a wire rack.

These soft and chewy Oatmeal Raisin Cookies are loaded with oats, plump raisins, and cinnamon. They stay soft in the middle with golden brown slightly crunchy edges. These small batch cookies are easy to make, so delicious, and ready in just 30 minutes!

Soft Batch Oatmeal Raisin Cookies

unsalted butter (room temperature, do NOT melt)

dark brown sugar (packed)

vanilla extract

all-purpose flour

baking soda

cinnamon

nutmeg

cardamom

old fashioned rolled oats (not instant)

raisins

Pre-heat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

In the bowl of a stand mixer, use...

In the bowl of a stand mixer, use the paddle attachment and mix the room temperature butter until creamy. Do NOT melt the butter first.

Add the brown sugar and granulated sugar and...

Add the brown sugar and granulated sugar and mix until fluffy, about 2 minutes.

Mix in the egg yolk until fully incorporated.

Then, mix in the vanilla extract.

In a separate bowl, whisk together the flour,...

In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.

Set the mixer on low speed, and slowly...

Set the mixer on low speed, and slowly add the flour mixture into the butter mixture.

Stir in the oats and raisins just until...

Stir in the oats and raisins just until mixed in.

Scoop out the dough using a cookie scoop...

Scoop out the dough using a cookie scoop and place them onto the prepared cookie sheet, leaving at least 2 inches between each cookie.

Bake about 12 - 15 minutes until cookie...

Bake about 12 - 15 minutes until cookie edges turn golden brown.

Cool on the baking sheet about 2 minutes,...

Cool on the baking sheet about 2 minutes, and then cool completely on a wire rack.

Store the cookies in an airtight container at...

Store the cookies in an airtight container at room temperature.

https://mediavine-res.cloudinary.com/video/upload/hm8kzpfovj1txew3fqxo.mp4

Soft Oatmeal Raisin Cookies

These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!

Softbatch Cream Cheese Chocolate Chip Cookies

(1 stick) unsalted butter, softened

cream cheese, softened*

light brown sugar, packed

cornstarch

salt,

semi-sweet chocolate chips

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add chocolate chips and chunks, and beat momentarily...

Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.

Using a medium 2-inch cookie scoop, form heaping mounds...

Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).

Bake for 8 to 9 minutes, or until...

Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.

Allow cookies to cool on the baking sheet...

Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***

Cookies will keep airtight at room temperature for...

Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure &quot;Nirvana&quot;. You won&#039;t want to miss out on these!

OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!

unsalted butter (softened)

eggs

flour

salt salt

chocolate chips

Preheat oven to 350°F. Line baking sheets with parchment or spray with non-stick spray.

Partially melt butter: microwave it halfway or place it in a metal bowl in the preheating oven until half melted. Let cool.

Beat cooled butter with sugars until light and fluffy. Mix in vanilla and eggs one at a time.

Add flour, baking soda, and salt. Mix on low until combined. If dough is too wet, add flour 1 tablespoon at a time (no more than 3 tablespoons extra).

Fold in chocolate chips. Scoop dough (1/4 cup for large cookies, 1.5 tablespoons for medium) onto baking sheets, spacing for spreading. Press slightly and add extra chocolate chips on top if desired.

Bake one tray at a time: 10–12 minutes for large cookies, 8–9 minutes for small. Cool on a wire rack.

Store in an airtight container. Makes 1 dozen large or 2 dozen small cookies.

Italian Easter Cookies are one tradition you don&#39;t want to miss out on. Use pastel food coloring to make a festive frosting and top with sprinkles.

Italian Easter Cookies

unsalted butter, softened ((one and half sticks))

almond extract

baking powder

milk

butter, melted

food coloring and sprinkles (optional)

Preheat oven to 350 degrees. Line a cookie sheet pan with parchment or baking mat; set aside.

In a large bowl or stand up mixer, beat together the sugar, butter, and eggs until well combined, about 2 minutes. Mix in the extracts and baking powder. Add in the flour and mix until well combined and a dough forms.

Use a cookie scoop to measure out one inch balls of dough. Roll in your hands to form a ball. Place on the cookie sheet pan about two inches apart from each other. Bake in preheated oven for 10-12 minutes. Cookies will not change much in color. Cool on cooling rack completely before frosting.

In a large bowl, whisk together the milk, butter, and extracts. Add in the powdered sugar and mix until well combined and without lumps. Divide frosting into small bowls and stir in food coloring (if using).

Flip over the cooled cookies and dip the top of the cookies in the frosting. Return to cooling rack and top with sprinkles. Let the frosting dry completely before serving or stacking.

Frosting

This is the 3rd time making these delicious cookies.  My mom and aunts all made versions of this recipe.  I also made several versions.  I wanted to try this one that didn't use ricotta as I don't think my mom used ricotta.  I tend to tweak recipes time-to-time but not this one.  These are like flavorful little pillows.   Thank you.  Maria G Picone - NJ

I’ve been making a version of these cookies for years with ricotta, without ricotta.  Using different flavors- my favorite is anise or vanilla and almond like you use here.  This is super straightforward and easy!  My new go to!  Grazie e Buona Pasqua!  Maria Picone

Very delicious! They look so festive and remind me of spring.

These cookies are easy to make and delicious. I used anise extract instead of almond as my grandmother used to do, and brought back fond memories.

https://content.jwplatform.com/videos/EZeTZwAq.mp4

Italian Easter Cookies are one tradition you don’t want to miss! These soft batch frosted cookies are super easy to make and perfect for holidays or any occasion.

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Best Soft Batch Chocolate Chip Cook...

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Top 5 soft batch cookies recipes from across the web

The most viewed soft batch cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Soft Batch Chocolate Chip Cook...

Soft Batch Oatmeal Raisin Cookies

Softbatch Cream Cheese Chocolate Ch...

OMG Soft Batch Chocolate Chip Cooki...

Italian Easter Cookies

The most viewed soft batch cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine