2,388 cooked recipes

Soft gingerbread cookies with molasses, hot coffee, cinnamon, cloves, and ground ginger. A rollout cookie dough for gingerbread men with a tender, cake-like texture instead of a crisp snap.

Peanut butter oatmeal cookies with the classic fork crisscross pattern. Chewy drop cookies made with brown sugar and rolled oats for a hearty, nutty flavor in every bite.

Porcupine quills are vintage no-flour cookies made with dates, walnuts, brown sugar, and egg whites, rolled in flaked coconut. Chewy, sweet, and naturally gluten-free.

Popcorn fruit cookies made with ground popped corn, cornmeal, dried fruit, and nutmeg. A crunchy, unusual rolled cookie with a satisfying corn-forward crumble.

Old-fashioned date and nut drop cookies spiced with cinnamon and cloves, made with egg yolks and buttermilk. A chewy, fruit-studded holiday cookie with a nostalgic name.

Oat and raisin bar cookies with brown sugar, cinnamon, and rolled oats baked in a sheet pan. A mix-and-spread health cookie with eight ingredients and zero fuss.

Pumpkin-shaped sandwich cookies filled with raisins, walnuts, and orange juice concentrate. A festive Halloween cookie project with pumpkin pie spice dough.

Peanut crispies with oats, corn flakes, brown sugar, and salted peanuts rolled into balls and baked until golden. Crunchy, nutty cookies with satisfying texture.

Giant oatmeal chocolate chip cookies pressed into two large discs on baking sheets, then cut into wedges like pizza. Chewy, loaded with oats, chocolate, and nuts.

Grant Avenue chews are chewy date and walnut bars with brown sugar rolled in powdered sugar. A San Francisco Chinatown-inspired cookie bar that's dense, sweet, and nutty.

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.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

Chocolate chip oatmeal cookies with all brown sugar for chewy depth, four cups of rolled oats, and semi-sweet chocolate chips. A 20-minute one-bowl recipe that yields enough cookies to feed a crowd.

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

Frosted chocolate drop cookies with rolled oats, sour cream-tendered crumb, and a vanilla glaze topped with a pecan half. Bakery-style cake cookies from a 1950s lunch counter.

Halloween cookies built on a classic chocolate cocoa drop dough: butter, sugar, eggs, and cocoa powder make a tender base ready for spooky frosting, sprinkles, or candy eyes.