701 cookie brown sugar recipes

Cape Breton oatmeal shortbread with rolled oats, brown sugar, and vanilla. Crumbly, melt-in-your-mouth Maritime cookies ready in 40 minutes with just 6 ingredients.

Classic American chocolate chip cookies with butter, equal granulated and brown sugar, two eggs, vanilla, and a 12-ounce bag of semisweet chips. The original Toll House-style recipe, optional drop or pan version.

First place chocolate chip cookies baked low and slow for thick, chewy centers with golden crisp edges. Dark brown sugar and extra vanilla make these rich and caramelly.

Peanut butter double chip cookies stir chunky peanut butter, salted peanuts, semi-sweet chocolate chips, and butterscotch chips into a tender brown sugar dough. Three textures in every bite.

Classic chocolate chip cookies with equal parts brown and white sugar, a full bag of chocolate morsels, and the proven Toll House ratios. Crisp edges, soft centers, gone in a day.

Oatmeal cinnamon scones with chewy oats, brown sugar warmth, and a whisper of orange zest. Drop scones with a tender crumb that lands somewhere between oatmeal cookie and buttermilk biscuit.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

Soft and chewy peanut butter cookies built on all brown sugar (no white) for caramel depth, plus shortening for a tender, almost crumbly texture. Classic crisscross fork press on top.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.

Chunky chocolate chip cookies pack three full cups of chocolate chips into a brown-sugar dough that chills overnight for deep flavor and crackly tops. The chip-to-dough ratio of your dreams.

Confetti cookies loaded with rainbow M&M chips on a classic butter-sugar dough. Soft centers, lightly browned edges, and a colorful candy-studded finish kids and adults both reach for.

Holiday gingerbread cutout cookies made with molasses, brown sugar, and warm spices. Dough chills for 1 hour, rolls to perfect thickness, then cuts into festive shapes ready for decorating.

Ginger bread is one of the classic and traditional cookies people make for Christmas. The rich flavor from brown sugar and molasses is so good and the spices make the uniquely delicious taste.

Chocolate chip cookies built on shortening and all brown sugar for a chewy-edged, soft-centered crumb studded with semi-sweet chips and chopped pecans. Bake 8 minutes for chewy or 13 for crisp.

Chunky peanut chocolate chip cookies pack chunky peanut butter, salted peanuts, and semi-sweet chocolate chips into a buttery brown sugar dough. Crisp edges, chewy middles, and a salty-sweet finish in every bite.