2,632 cake cake recipes

Spicy oatmeal cookies loaded with raisins, nuts, and a bold mix of cinnamon, cloves, ginger, and allspice. Chewy, warmly spiced, and packed with brown sugar flavor.

Chewy oatmeal cookies packed with dates, apples, raisins, and pecans, naturally sweetened by simmered fruit. These keep for days in the fridge and make grab-and-go snacks.

Classic hermit cookies with dates, golden raisins, walnuts, brown sugar, and warm spices, topped with a simple milk glaze. A chewy, old-fashioned spiced drop cookie.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Double chocolate walnut biscotti with cocoa powder and semi-sweet chocolate chips baked twice for a crisp, crunchy cookie. Dusted with powdered sugar and perfect for dunking in coffee.

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Microwave pecan pie bars: shortbread base, chewy pecan filling, and a semi-sweet chocolate topping. 28 bars cooked entirely in the microwave, ready in 30 minutes.

Peanut butter oatmeal cookies with rolled oats and your choice of chocolate chips or chopped peanuts. Chewy centers, crisp edges, and a 5-dozen yield from one batch.

A triple chocolate cookie loaded with melted semisweet chocolate, cocoa powder, and chocolate chips, plus a hit of coffee concentrate for deep mocha flavor. Fudgy, chewy, and dangerously good.

Diabetic-friendly cookies sweetened with raisins, dates, and apples instead of sugar. Drop cookies built around boiled fruit base with sugar substitute. Makes 3 dozen lower-glycemic cookies.

Oatmeal apple cheese cookies pair sharp cheddar with sweet apples and warm cinnamon for a sweet-savory cookie that captures classic apple pie a la mode in every bite.

Soft pumpkin cookies with tofu replacing eggs, spiced with nutmeg and allspice, loaded with raisins and walnuts. An egg-free drop cookie that yields 7 dozen.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Loaded oatmeal cookies with raisins, coconut, nuts, and a touch of molasses for deep flavor. Classic kitchen-sink drop cookies that make 3 dozen for cookie jars and lunchboxes.

Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.