Why bother making one type of cookie when you can make four from the same dough and in the same pan? This recipe makes chocolate chip, oatmeal scotchie, sprinkle and double chocolate bar cookies, each tucked into a separate corner of a sheet pan and baked at the same time. Each dough yields a dozen cookies, so there is plenty to go around for everyone to sample. I particularly like the idea of slicing and serving them right in the pan, so everyone can see what a genius you are for considering such a feat! I even give my family secret away in this recipe for the best chocolate chip cookies ever: coconut! For you skeptical coconut haters out there, it is there for a chewy texture not for flavor, so trust me on this and just go for it!

Makes 48 cookies


Cookie Dough:

  • 24 tablespoons (341 grams) unsalted butter, softened
  • 1 cup (198 grams) granulated sugar
  • 1 ¼ cup (270 grams) brown sugar
  • 3 eggs (150 grams)
  • 3 cups (390 grams) all-purpose flour
  • 1 ½ teaspoons baking soda
  • ¾ teaspoons salt
  • 1 ½ teaspoons vanilla

For the Loaded Chocolate Chip Cookies:

  • ½ cup (85 grams) semi-sweet chocolate chips
  • ¼ cup (29 grams) chopped walnuts (optional)
  • ¼ cup (18 grams) sweetened shredded coconut (optional)

For the Oatmeal Scotchies:

  • ½ cup (40 grams) old fashioned rolled oats
  • ¼ teaspoon cinnamon
  • ½ cup (127 grams) butterscotch chips

For the Double Chocolate Cookies:

  • ¼ cup (25 grams) cocoa powder
  • ½ cup (90 grams) white chocolate chips

For the Sprinkle Cookies:

  • 3 tablespoons sprinkles


Make the Cookies:

  1. Preheat the oven to 350˚F. Spray a half sheet pan with non-stick cooking spray and set aside.
  1. In a stand mixer bowl fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, approximately 3 to 5 minutes.
  1. Add the eggs one at a time and mix until it is absorbed before adding the next one. Add the vanilla and mix to combine.
  1. In a separate bowl, whisk together the flour, baking soda and salt and then add to the butter mixture, stirring on low until just combined.
  1. Separate the mixture evenly into four different mixing bowls and add the different cookie ingredients into each bowl, mixing gently to combine.
  1. Spread each dough into an evenly sized rectangle in the prepared pan. Bake for 20 minutes or until set and then cool on a rack before cutting into squares and serving. Leftovers can be stored in an airtight container for up to 3 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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