788 cake cookie recipes

Apple oat muffins topped with cinnamon-brown sugar streusel. Quick oats add hearty texture, fresh apple keeps the crumb moist. One-bowl batter, ready in 30 minutes.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Non-fat blueberry muffins made with egg whites, skim milk, and zero added oil or butter. Tender low-calorie breakfast muffins that don't taste like deprivation.

These low-fat and delicious snacks are perfect for the kids lunches!

Chewy oat bran raisin cookies made with egg whites instead of whole eggs and vegetable oil instead of butter. A lighter oatmeal cookie with nuts and fiber.

Chewy oatmeal cookies with a thumbprint center filled with spiced apple pie filling, combining wheat germ nuttiness with warm cinnamon sweetness.

Kahlua balls with crushed Oreo cookies, chopped nuts, powdered sugar, and Kahlua coffee liqueur rolled into bite-sized truffles. A no-bake, boozy cookie ball that chills overnight.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.

Lighter cocoa oatmeal cookies made with egg whites and nonfat yogurt instead of whole eggs and butter. Studded with mini chocolate chips and chewy with 3 cups of quick oats. Makes a whopping 66 cookies.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

Vintage 5-ingredient mayonnaise cookies with no eggs, milk, or butter. Real mayo does all the heavy work for soft, tender sugar cookies with a classic fork-pressed top.

Egg yolk shortbread bakes a richer-than-classic Scottish biscuit with butter, sugar, flour, and a single yolk for extra tenderness and golden color. Fork-marked, two-stage baked for delicate crisp edges.

Kentucky biscuits use Bisquick, sour cream, and club soda for tall, fluffy biscuits in under 30 minutes. A 4-ingredient Southern shortcut with tender, pillowy crumb every time.

Lightly sweetened blueberry oatmeal muffins made with whole grains and a little oil instead of butter. A wholesome breakfast muffin packed with fresh blueberries, mixed by the classic lumpy-batter method.

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

Hearty oatmeal cookies loaded with salted peanuts and semi-sweet chocolate chips. Makes 60 crumbly-textured cookies that bake in just 10 minutes per batch.