10,000 cooked recipes

Reese's cookies loaded with peanut butter chips and milk chocolate chips in a soft, chewy drop cookie. That classic peanut butter-chocolate combo in every bite.

No-bake chocolate oatmeal cookies with pecans, coconut, and orange peel made in a food processor. Drop, chill, and eat. No oven needed.

Old-fashioned jelly cookies: buttery shortbread rounds sandwiched with red raspberry jelly and dusted in powdered sugar. The kind that gets softer and better as the jelly soaks in.

Old fashioned fruitcake bars packed with candied cherries, dates, raisins, and nuts in a moist applesauce batter. Easier than traditional fruitcake and just as festive.

Triple-chocolate biscotti with Dutch cocoa, semi-sweet chips, and a dipped white chocolate base. Toasted hazelnuts, dark coffee, and twice-baked crunch make these the dunking cookie for serious chocolate lovers.

Peanut butter cookies studded with chocolate toffee bits and crowned with peanut halves. Makes 7 dozen tender, chewy cookies with crispy edges in just 30 minutes.

Tahini Oatmeal Date Cookies with Pecan and Raisin recipe

Savory cheese cookies with sharp cheddar, butter, and crisp rice cereal. Rolled into balls and fork-pressed flat. A crunchy, cheesy appetizer or snack that bakes in 10 minutes.

Choco oatmeal peanut butter dreams bake chewy peanut butter oat cookies, then top each with melted chocolate and chopped peanuts. A 3-flavor cookie ready in 40 minutes.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

It's easy to make, and it tastes a lot better than store-bought crust.

Sugar-free whole wheat cookies sweetened naturally with dates, coconut, and orange zest, rolled in ground pecans. A slice-and-bake icebox cookie with no added sugar.