695 browns cake recipes

Chewy oat chocolate chip cookies packed with rolled oats, semi-sweet chocolate, and chopped nuts. Bake 9 minutes for soft and chewy or 13 minutes for crisp edges. Also works as bars.

Chocolate chip cookies with a secret in the technique: beat the margarine and sugars until fluffy and pale before anything else joins the bowl. Crisp edges, soft centers, walnut crunch.

Gingerbread men cookies with oats, molasses, cinnamon, and ginger rolled thin and decorated with frosting, red cinnamon candies, and chocolate. A holiday baking favorite.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

Classic peanut butter crisscross cookies with chunky peanut butter and rolled oats for extra texture. The iconic fork-pressed pattern on a thick, chewy cookie with nutty crunch.

Georgia peach shortcake with cinnamon-brown sugar biscuit layers, pecan pieces, sliced ripe peaches, and almond-flavored whipped cream. Southern summer dessert at its peak.

Pumpkin spice cake with buttermilk, canned pumpkin, cinnamon, ginger, allspice, and chopped nuts baked in two 8-inch layers. A moist, warmly spiced autumn cake that pairs with any frosting you like.

Traditional Canadian sweet pickled beaver brined overnight, simmered with pickling spices, then roasted under a sticky glaze of brown sugar, dry mustard, cinnamon, white wine, and pineapple juice. Wild game cooking at its finest.

Classic Toll House chocolate chip cookies with butter, shortening, brown sugar, and semi-sweet chips. The original recipe that started the chocolate chip cookie craze.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

Peanut butter bears: cinnamon-spiced peanut butter cut-out cookies shaped like teddy bears with detailed dough faces. A holiday baking project that's as fun as the cookies are good.

Budapest tea bread bundt cake with a swirled cinnamon, cocoa, raisin, and walnut filling. A Hungarian-inspired sour cream coffee cake for tea time or brunch.

Pear granola bread with grated Anjou pears, buttermilk, raisins, and a crunchy granola topping baked into a tender quick bread loaded with texture and warm fruit flavor.