Freedom Treasure Cookies

Mise en place

Step 1

Preheat the oven: Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 350ºF/175ºC. (If baking at 375ºF/190ºC, preheat for 30 minutes or longer.)

Step 2

30 minutes to 1 hour ahead, cut the butter into tablespoon-size pieces. Set on the counter to soften.

Step 3

30 minutes ahead, into a 1 cup (237ml) glass measure with a spout, weigh or measure the egg. Whisk in the vanilla extract.

Step 4

Cover tightly with plastic wrap and set on the counter. In a small bowl, whisk together the flour, baking soda, and salt.

Food Processor Method

Step 5

In a food processor, process the sugars until as fine as possible.

Step 6

With the motor running, add the butter one piece at a time and process until smooth and creamy, scraping down the sides of the bowl as needed.

Step 7

Add the egg mixture and process just until incorporated, scraping down the sides of the bowl.

Step 8

Add the flour mixture and Treasure Additions except for chocolate or other chunks or chips and pulse just until the flour is incorporated and the added ingredients are coarsely chopped. If using chocolate or other chunks or chips, scrape the dough into a bowl and stir them in with a silicone spatula or large spoon.

Stand Mixer Method

Step 9

In the bowl of a stand mixer fitted with the flat beater, beat the butter and sugars on medium speed for 2 to 3 minutes, or until lighter in color and fluffy.

Step 10

Gradually add the egg mixture, beating until incorporated. Scrape down the sides of the bowl.

Step 11

On low speed, gradually beat in the flour mixture just until incorporated. Scrape down the sides of the bowl.

Step 12

Add the Treasure Additions and beat only until incorporated.

Both Methods

Step 13

Divide the dough in half. Wrap each piece in plastic wrap and flatten into a disc. Refrigerate for about 30 minutes (a minimum of 30 minutes if adding rolled oats), or until firm enough to shape.

Step 14

Divide one piece of the dough into 1½ tablespoon pieces to form 1-inch balls for 2½-inch cookies or 2 level tablespoons to form 1¾-inch balls for 3-inch cookies. (Alternatively, use a 1¾ to 2-inch cookie scoop or a tablespoon to drop the cookies onto the cookie sheet. If adding more than 4 cups of Treasures, it is best to roll the cookies in the palms of your hands to help press the additions into the dough.)

Step 15

Place the balls 1½ to 2 inches apart on a cookie sheet.

Step 16

Bake for 6 minutes. Rotate the cookie sheet halfway around. Continue baking for 2 to 10 minutes, or until the cookies are lightly browned but still soft.

Step 17

Set the cookie sheet on a wire rack and let the cookies cool for 3 to 5 minutes, until firm enough to lift from the sheet. Use a thin pancake turner to transfer the cookies to another wire rack. Cool completely. Repeat with the second batch.