PAN COOKIE VARIATION: Grease 15 × 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

• May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

(slightly adapted from Perry’s Plate); Makes about 30 2-inch cookies

Delicious! Supposed to be like those cookies at grocery stores. You know the ones: decorated in the colors of the upcoming season or holiday, glaring at you from behind their clear boxes in the bakery, deliciously fluffy and impossibly sweet…

This is Tate’s Bake Shop’s third largest selling cookie flavor. This cookie is thin and crisp and a bit sweeter than most because of the white chocolate. Look for a high quality white chocolate chip that contains cocoa butter.