1,834 egg bake recipes

Double chocolate walnut biscotti with cocoa powder and semi-sweet chocolate chips baked twice for a crisp, crunchy cookie. Dusted with powdered sugar and perfect for dunking in coffee.

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.

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

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

A wholesome quick bread made with whole wheat flour, oat bran, molasses, buttermilk, chopped dates, and walnuts. No yeast needed. Makes 5 mini loaves that freeze beautifully.

Potato spice cake with mashed potatoes, cocoa, warm spices, raisins, and nuts baked in an angel cake pan. Incredibly moist crumb from the potatoes with old-fashioned chocolate spice flavor.

Chocolate cupcakes with a hidden cream cheese and chocolate chip filling baked right inside. An old-fashioned cocoa batter with vinegar for extra tenderness, topped with crunchy pecans.

Chocolate malt cake with malted milk powder in both the batter and frosting, made with cocoa, half-and-half, and butter. A nostalgic malt shop flavor in cake form.

Old-fashioned oatmeal cake with broiled Lazy Daisy frosting of brown sugar, butter, evaporated milk, and chopped nuts. Vintage American sheet cake with a caramelized topping.

Chocolate cake made with pureed green tomatoes, brown sugar, cinnamon, and orange zest, finished with a glossy dark chocolate glaze. Unexpected end-of-garden dessert.

Moist date cake topped with brown sugar, pecans, and chocolate chips that melt into a crunchy, fudgy self-frosting as it bakes. One pan, no separate frosting needed.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Official Government Chocolate Chip Cookie Units recipe