380 egg cookie recipes

Whole wheat snickerdoodles swap half the white flour for whole wheat, giving these classic cinnamon-sugar cookies a nuttier, heartier crumb. Cream of tartar gives them their signature tang and chewy texture. Three dozen from one batch.

Rocks cookies with oats, brown sugar, figs, nuts, and warm spices in a bumpy, hearty drop cookie. An old-fashioned spiced oatmeal cookie loaded with dried fruit and chopped nuts.

Hawaiian brownie cookies rolled in flaked coconut with chocolate chips, cocoa, and brown sugar. Fudgy cookie balls with a toasted coconut coating baked in under 10 minutes.

Chewy oatmeal raisin cookies built with dark brown sugar and a touch of honey for deep caramel flavor and lasting softness. The classic lunchbox cookie with crisp edges and a soft, raisin-studded center.

Giant oatmeal chocolate candy cookies with chocolate candies, salted peanuts, and quick oats in a chewy brown sugar dough. Scooped by the quarter-cup for bakery-sized cookies.

Classic butter-rich oatmeal cookie dough rolls that freeze for 6 months, ready to slice and bake into chewy raisin nut cookies any time.

Buttery slice-and-bake cookies studded with candied fruit, walnuts, and raisins. Freeze the dough ahead, slice thin, and bake for festive sparkle in every bite.

Freeze-ahead oatmeal cookie dough made with vegetable shortening, ready to slice and bake whenever cravings strike for chewy raisin nut cookies.

Chewy oatmeal raisin cookies with warm cinnamon and nutmeg spice. Classic rounds that require overnight chilling for the best texture and flavor development.

Thin, crispy oatmeal lace cookies with orange zest and shredded coconut. Made with lard for extra-crisp edges that spread paper-thin during baking.

Bakery-sized chocolate chunk cookies loaded with macadamia nuts and pecans. Hand-chopped chocolate creates melty pockets in a buttery, chewy cookie.

Official Government Chocolate Chip Cookie Units recipe

Chocolate cookies shaped like pine cones with melted chocolate and overlapping toasted almond slices. A show-stopping holiday cookie project that looks like woodland art.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Traditional Sicilian fig cookies stuffed with ground figs, dates, raisins, walnuts, and orange, then iced and topped with colored sugar. Makes 10 dozen for the holiday cookie tray.