2,632 cake 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.

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.

Peanut cluster cookies with salted cocktail peanuts in a brown sugar dough, baked golden then dipped in melted semi-sweet chocolate. Crunchy, salty, and sweet.

A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

Crisp rolled molasses cookies with a full tablespoon each of cinnamon and ginger, dark molasses, lemon extract, and a splash of vinegar for tang. Thin and snappy.

Giant Texas-sized cookies loaded with oats, cereal, chocolate chips, coconut, and pecans. Scooped with an ice cream scoop for massive, chewy, everything-in-it cookies.

Southwestern impossible pie layered with black beans, corn, cheddar, and scallions in a self-forming Bisquick crust. No rolling pin needed. A quick crustless pie that makes its own bottom layer.

Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.

Peanut butter brownies with a marbled chocolate and peanut butter swirl. One batter split in two, cocoa stirred into half, layered for a Reese's-inspired treat.

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

Berry orange banana muffins made with whole wheat flour and natural bran. Mashed banana and frozen orange juice concentrate sweeten these high-fiber breakfast muffins, dotted with juicy blueberries or raspberries.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Cowboy cookies loaded with old-fashioned rolled oats and semi-sweet chocolate chips, made big-batch style with butter, dark brown sugar, and three eggs. Hearty, chewy oatmeal chocolate chip cookies that hold up in lunchboxes.

Twice-baked Italian biscotti packed with chopped nuts, butter, and vanilla. A dunk-ready coffee cookie with a hard, crunchy snap and rich vanilla-nut flavor.

Toasted coconut cookies with oats, walnuts, and flaked coconut baked until golden brown. A chewy drop cookie with nutty, tropical flavor from toasted coconut and toasted walnuts in every bite.