The very best bakers use kitchen scales. It is not required for this class. You can find them for fairly inexpensive. I will show both how to weigh and how to measure ingredients. It is highly recommended that students use either parchment paper or a reusable silicon baking mat. Amazon sells great silicon baking mats through their Amazon Basics line. They are not too expensive. (Not related to this course, but I use my silicon baking mats for everything from cookies to roasting vegetables and fish. They are very versatile and a good kitchen investment. In the long run, they are much less waste than parchment paper.)
An electric mixer (either stand or hand-held) is not requirement but really advised for this camp. We will also use a sifter one day. I can give you modifications if you don't have a sifter. 

Chocolate Chip Cookies
2+¼ cups All-Purpose Flour (spoon & leveled)
1 teaspoon Baking Soda
1+½ teaspoons Cornstarch
½ teaspoon Salt
¾ cup Unsalted Butter 
¾ cup Dark or light Brown Sugar 
½ cup Granulated Sugar
1  Large Egg (+ 1 egg yolk, at room temperature) We will do the yolk together, just be sure to have two eggs at room temp.
2 teaspoons Vanilla Extract
1+¼ cups semi-sweet chocolate chips

Peanut Butter Cookies
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup smooth peanut butter
1/2 cup firmly packed dark brown sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup peanut butter chips

Sugar Cookies
2 and 1/4 cups (281g) all-purpose flour 
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/4 or 1/2 teaspoon almond extract (optional)
Glaze: 
1 and 1/2 cups (180g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 teaspoon light corn syrup*
2 – 2.5 Tablespoons (30-38ml) room temperature water
pinch salt*

Double Chocolate Cookies (World Peace Cookies)
1 1/4 cups (170 grams) all-purpose flour
1/3 cup (28 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter at room temperature
2/3 cup (134 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
5 ounces (142 grams) best-quality bittersweet chocolate ( you can also use semi-sweet if you don't want it so intense)

Students will be using electric mixers and the oven. Please be available to help younger students. Some of the recipes may contain high allergy ingredients. If your child has a food allergy, please review the ingredients for food allergies.