600 cookie dough recipes

Chocolate chip cookies with finely ground rolled oats blended into the flour for hidden chew and structure. Loaded with milk chocolate chips and toasty walnuts. No-fail dough.

Buttery hazelnut shortbread cookies with maple syrup sweetness and a semi-sweet chocolate drizzle. Slice-and-bake from a chilled dough log for crisp, nutty edges every time.

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.

Cinnamon applesauce ornaments: two-ingredient dough of ground cinnamon and drained applesauce, rolled, cut with cookie cutters, and dried into fragrant holiday keepsakes that scent the whole room.

Double chocolate chunk cookies with cocoa powder in the dough and 18 ounces of semi-sweet chocolate chunks. Fudgy, rich, and loaded with melty chocolate in every bite.

Orange almond cookies with chopped almonds and orange zest in the dough, a thumbprint center filled with a whole blanched almond, and an egg wash for golden shine.

Pinwheel slice-and-bake cookies with a chocolate oat layer swirled around a peanut oat layer. Make the dough ahead, chill overnight, then slice and bake in minutes.

Molasses ginger snaps with the classic crackled tops that form as the dough balls melt and spread. Warmly spiced with ginger, cinnamon, and cloves, these crisp-edged cookies are a holiday baking staple.

Almond spice cookies with allspice, orange zest, and ground almonds in a tender cake-flour dough. Brushed with egg glaze for shine, these bake up delicately spiced and shortbread-soft.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

Soft orange drop cookies made with a whole ground orange in both the dough and frosting. Bold citrus flavor in every bite with a sweet orange icing on top.

Old-fashioned slice-and-bake butterscotch cookies loaded with brown sugar and chopped nuts. Chill the dough in a log, slice into rounds, and bake in just 10 minutes.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

Soft sour cream drop cookies with a pillowy, cakey crumb, topped with a thick chocolate frosting made from melted unsweetened chocolate. Chill the dough, bake, and frost. Makes 24.

Pecan crisps made with butter, brown sugar, and vanilla, rolled thin and topped with a pecan half. A simple kneaded dough yields tender, nutty cookies with lightly browned edges.