The perfect cookie….Wow! That is a tall order. I love cookies, I love to make them, I love the dough, I love
the way they smell when they come out of the oven. I love to experiment with new recipes and
combinations of all of my  favorite flavors.

Peanut butter and chocolate has got to be one of the BEST combo’s known to man. My husband
absolutely loves these two flavors combined.

In my cookbook series The Gathering of Friends you will find over a hundred very special cookie recipes.
Each recipe was carefully chosen to be the Perfect Cookie recipe to share. To me, the perfect
cookie is slightlycrunchy on the edges, soft & chewy on the inside, and
perfectly sweet and salty… all at the same time!

Here are some helpful hints on how to make the perfect cookie every time!


If the recipe calls for butter, try to use butter. If it calls for pure vanilla extract,
try to use it.  I believe that pure extracts are the soul of a cookie. If you like nuts
in your cookies, add them at the very end, so they stay crisp and crunchy.


The type of flour you use will definitely affect the structure and texture of your
cookie. It is the protein in flour that grabs moisture and define’s the dough
consistency. Higher protein flour absorbs more moisture making for a drier
dough and a tougher cookie. Lower protein will result in a wet dough and
flatter cookie causing the dreaded cookie spread when baking.

Flour is a delicate thing to measure. I always use a whisk and fluff my flour before
measuring it. It only takes a few seconds to do and makes all the difference.
When you dip your measuring cup into the flour, use a knife to scrape off the
excess and even it out. Don’t tap the edge of the measuring cup.


Do not over mix your dough. Just blend the ingredients until it is smooth and
creamy. If you are a relatively new cook, make sure you use the proper measuring
device. Don’t use a liquid cup to measure your dry flour. Believe it or not, this could
make a huge difference in the outcome of your cookie.


After mixing your dough, chill it in the refrigerator for several hours, if you have time.
I try to start with the dough, chill it, and work on other recipes or prepping for other
meals until it has chilled. I don’t always have the time to do this but when I do I am
thrilled with the perfect cookies every time!

Chilling the dough will give it more body and your cookies will rise to the occasion.
You can also leave it in the refrigerator for 2 to 3 days before using, or in the freezer f
or up to three months. I always double or triple the dough and  make cookie balls,
or logs of dough and put them in ziplock bag’s to freeze.

Then when we get the urge for freshly baked cookies, which happens a lot around
here, I just pull out as many as we need and we bake them. You don’t even need to
thaw them.  Make sure you preheat your oven for 15-20 minutes before baking any cookie.


Make sure your cookies are completely cooled before storing them. If you store them
before they are completely cooled, condensation will collect and the cookies will become soggy.

Now you know everything I know about making the PERFECT cookie dough…. I am officially craving
chocolate chip cookies now!   This is one of my favorite chocolate chip cookies recipe:

 Ultimate Chocolate Chippers

available in hardcover cookbook and eBook cookbook


What is your favorite cookie?



  1. Brenda Hood says

    I am going to a party this evening and making you Butter Crisp Cookies. Got it all mixed up and ready to go in the oven, but doesn’t look right. Feel like there may have been a mistake in publishing the recipe. Was there not supposed to be any flour in the cookies; Only oatmeal? Help!!!

    • Michelle says

      Hi Brenda,

      I am so sorry I am replying so late. But the recipe is correct, there is not flour in the recipe. The cookies are supposed to be like a thin crisp. I hope the Butter Crisp Cookies turned out for your party!


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