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How To Make Drop-Cookies


Be sure to use big chunks of semisweet chocolate in these cookies.

These are Golden Treasure Cookies.

Photo © 2006 Carroll Pellegrinelli, licensed to About.com, Inc.
I don't know about you, but on more than one occasion I've gotten a cookie recipe that didn't have the complete instructions. Luckily, I can usually figure out what to do, but I realize that not everyone bakes as many cookies as I do. Here are the steps I follow when making a drop cookie recipe. Be sure to print yourself a copy just in case you get one of those directionless-recipes.
Difficulty: Average
Time Required: 20

Here's How:

  1. Clear a working area for making dough and cooling cookies.
  2. Gather the ingredients. (Most recipes work better if the ingredients are at room temperature.)
  3. Prepare baking sheets either by greasing lightly (spray and wipe off), cover pan with pan liner or parchment paper.
  4. Get out other necessary equipment such as: mixing bowls, electric mixer, measuring cups (dry and wet), measuring spoons, rubber spatula, spoon for measuring flour, spoon for scooping out cookie dough, cooling racks and metal spatula.
  5. Preheat the oven.
  6. In the mixing bowl with an electric mixer, cream butter* and sugars**.
    *Margarine or shortening may be used according to the recipe.
    **Granulated, brown sugar and so on.
  7. Add eggs and other wet ingredients such as milk, water, extract. Combine completely.
  8. In a separate bowl, combine dry ingredients such as flour, baking powder, baking soda, salt with a wire whisk.
  9. Gradually add dry ingredients to wet ingredients. Combine completely.
  10. Hand-stir in any extras like chocolate chips, nuts, coconut and so on.
  11. Drop by teaspoons or tablespoonfuls onto prepared cookie sheet. (I take the dough and roll it into a ball first.)
  12. Some recipes bake as is. Some recipes direct that cookies be flatted by a glass or a cookie press dipped in sugar or flour.
  13. Bake for the specified time, which can be anywhere from 325 degrees F. for 15 minutes to 375 degrees F. for 8 minutes.
  14. Remove from oven and allow to cool for 2 minutes on cookie sheet.
  15. Remove from pans with metal spatula to wire cooling racks. Cool completely before storing them.


  1. Re-read your ingredient list a couple of times to make sure you've got the correct amounts.
  2. Don't add the flour too quickly. It'll go everywhere and your cookies may not come out as you desire.
  3. If you're someone who likes to eat raw cookie dough like me, be sure to use clean, un-cracked eggs. This is not a guarantee that you won't get ill from the raw eggs, but, most fortunately, I've never, ever had a problem.
  4. To avoid cookies from flattening-out, never put cookie dough on a warm baking sheet. Plus, be sure to keep dough cool in between batches. I put mine in the refrigerator.
  5. If you want your cookies to stay soft, keep them in an airtight container. If you want to keep your cookies crisp, place them in a cookie jar with a loose lid.

What You Need

  • A good recipe.
  • A clean working area.
  • The right ingredients.
  • Mixing and cooking equipment.
  • Lots of milk to drink while eating the cookies.

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