Thin and Crunchy Variation: For a thinner, crunchy-through- and-through cookie, use 3 cups plus 2 tablespoons (390 g) flour.

Shiny and Crisp Variation: For a shinier cookie with a crisp surface and edge, decrease the brown sugar to 1¼ cups (265 g) packed light brown sugar and increase the granulated sugar to 3/4 cup (150 g).

Whole Wheat Variation: Some or all of the all-purpose flour can be replaced with whole wheat or rye. It will, of course, change the texture and look of the finished cookie, but is worthy of a try.

Nutty Variation: This amount of dough can accommodate 3/4 cup (75 g) chopped walnuts or pecans.

Kitchen Tip: Tara prefers baking batches one tray at a time, but two pans can be baked together, one on a rack in the upper third, and one in the lower. Rotate the pans from top to bottom and front to back once while baking. To make ahead, shape the dough in scoops or logs, wrap tightly, then seal in bags, and keep in the freezer for up to 3 months. Frozen scoops can be baked without defrosting, while logs should be held in the fridge until soft enough to slice. Reduce the oven temperature to 330°F (165°C) and increase the baking time as needed.

Excerpted from Seven Spoons: My Favorite Recipes for Any and Every Day by Tara O’Brady. Copyright © 2015 Tara O’Brady. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.