786 brown egg recipes

Chocolate-filled fruit oatmeal bars: a buttery brown-sugar oat crust with a rich melted chocolate, condensed milk, raisin, and coconut filling. Sheet-pan bars for crowds and cookie swaps.

Old-fashioned fruit cookies made with lard, brown sugar, cinnamon, and a full cup of chopped dates or raisins. A pantry-friendly farmhouse drop cookie from a pre-butter era.

Whole wheat honey cookies use 100% whole wheat flour and honey instead of refined sugar for a wholesome drop cookie with chewy texture and nutty depth. Eight ingredients, 20 minutes start to finish, kid-lunchbox approved.

Classic hermit cookies with brown sugar, cold coffee, raisins, nuts, cinnamon, and nutmeg. An old-fashioned New England drop cookie that's soft, chewy, and warmly spiced.

Orange coconut chews packed with dates, shredded coconut, and fresh orange zest in a brown sugar base. Chewy, golden bar cookies with a tropical citrus twist.

Old-fashioned rolled and cut oatmeal cookies with raisins, cinnamon, and nutmeg. A spiced, crispy oat cookie made the traditional way with a cookie cutter.

British-style fruit and nut gingerbread loaf with treacle, raisins, chopped almonds, and warm spices. A dense, sticky bake with buttermilk for a tender crumb and deep molasses flavor.

Soft pumpkin cookies with white chocolate chips, pecans, brown sugar, and pumpkin pie spice. Baked low and slow for a cakey, tender fall cookie.

Brown butter blackberry charlotte with ladyfingers, eggs, and vanilla baked until crusty on top and custard-smooth inside. A French-style dessert that freezes beautifully for up to 4 months.

Peanut butter granola cookies with raisins, brown sugar, and a chewy-crunchy texture from 2 1/2 cups of granola baked right into the dough. Thick, hearty, and packed with crunch.

Honey spice ball cookies rolled in oats with cinnamon, nutmeg, brown sugar, and a tablespoon of honey. Crackle-topped holiday cookies ready in 30 minutes.

Pineapple oatmeal cookies with crushed pineapple, rolled oats, toasted almonds, and raisins. Soft, fruity drop cookies with a cinnamon-spiced chew.

Raspberry chiffon pie with a light, airy gelatin filling and a buttery toasted oat crust. Fluffy beaten egg whites give it a mousse-like texture.

Dense chocolate fudge cake with oats, Kahlua, and chocolate syrup, topped with a broiled brown sugar and nut crunch. One pan, under an hour, and dangerously rich.

Old-fashioned oatmeal cake with broiled Lazy Daisy frosting of brown sugar, butter, evaporated milk, and chopped nuts. Vintage American sheet cake with a caramelized topping.

Peanut butter rounds rolled in egg white and coated in toasted wheat germ for a nutty, crunchy crust. Dark brown sugar, sesame seeds and a touch of nutmeg set these apart from the usual fork-criss-crossed peanut butter cookie.