Sheet Pan Mix Cookies

Swapped half flour for whole wheat to add nuttiness without heaviness. Baking soda plus cream of tartar creates balanced leavening and subtle rise that settles flat enough for slicing. Melted butter melds sugars quickly for even absorption—skip lumps or grainy spots mean uneven bake. Milk softens dough vs thicker creams for less spread. Cinnamon sugar finish crisps surface with signature snickerdoodle zip. Chocolate chunks sprinkled after avoids melted blobs running wild during bake. Use mix-ins sparingly to prevent dough too stiff. Nod to texture: pretzels for crunch, nuts for chew, chips for melty pockets. Substitute melted coconut oil but expect slight flavor change. Granulated sugar+light brown sugar combo keeps chew and color. No mixer needed, whisk and fold all that’s essential.

Start preheat before mixing. Melted butter+sugars must be fully combined, break oasis clumps of brown sugar with whisk or fork. Eggs add fat, milk softens batter, vanilla lifts aroma. Dry mix thoroughly beforehand, sieve if lumpy. Fold gently to avoid gluten overdevelopment; dull spatula preferred over whisk or spoon to preserve tenderness. Dividing dough by weight ensures even quadrant sizes, important so each cookie bakes uniformly. Flatten to approx 1/2 inch or just fill pan edges; uneven surfaces cook patchy. Cinnamon sugar dusting is last before bake—adds visual cue and flavor officially stamped. Chocolate chunks never bake inside—they melt too thin. Tap pan on counter post-bake if risen dome persists; gives flat surface for neat bars. Cooling fully crucial; too warm and squares crumble, too cool and chips won’t set. Cut with sharp knife, clean between cuts to prevent dragging dough. Leftovers may lose chewiness but keep sealed airtight.