Ingredients:
- 1 cup (226g / 8 oz) unsalted butter, softened
- ¾ cup (150g / 5.3 oz) granulated sugar
- ½ cup (100g / 3.5 oz) packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (226g / 8 oz) full-fat cottage cheese, drained
- 2 ½ cups (300g / 10.6 oz) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170g / 6 oz) semi-sweet chocolate chips
- ½ cup (45g / 1.6 oz) rolled oats
- ½ cup (85g / 3 oz) raisins
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons lemon zest
- 2 tablespoons poppy seeds
- 1 tablespoon lemon juice
- ½ cup (128g / 4.5 oz) creamy peanut butter
- ½ cup (57g / 2 oz) dried cranberries
- ½ cup (85g / 3 oz) white chocolate chips
- ¼ cup (50g / 1.8 oz) granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup (56g/2 oz) brown butter, cooled to room temp
- 1/2 cup (50g/ 1.75 oz) chopped pecans, toasted
Instructions:
- Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined. Mix in the drained cottage cheese.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Divide the dough into portions for each variation you plan to make.
- Gently fold in the ingredients for each variation into its respective portion of dough.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. (For snickerdoodles, roll in cinnamon-sugar mixture before placing on the sheet.)
- Bake for 10-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.