8,159 fan fan recipes

Canterbury jumbles: chewy, generously loaded drop cookies with shredded coconut, macadamia nuts, raisins, and semi-sweet chocolate chips. The everything-but-the-kitchen-sink cookie that lives up to its name.

Soft chocolate chunk cookies with a hidden boost of peanut butter for tenderness, plus chunks of dark chocolate and chopped walnuts in every bite. Baked low and slow for chewy centers.

No-bake chocolate oatmeal cookies with peanut butter, cocoa, rolled oats, and vanilla. Boil the base on the stovetop, stir in the oats, drop, and chill. No oven needed.

Toasted coconut cookies with oats, walnuts, and flaked coconut baked until golden brown. A chewy drop cookie with nutty, tropical flavor from toasted coconut and toasted walnuts in every bite.

Combines the wholesome goodness of oatmeal with the irresistible sweetness of chocolate chips and the delightful crunch of nuts. These cookies are perfect for satisfying your sweet tooth while also providing a nutritious boost from the oats and nuts. With every bite, you'll experience a delightful blend of flavors and textures that will leave you wanting more.

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.

A three-layer chocolate cake with vanilla custard filling and rich chocolate buttercream frosting. Made from scratch with real unsweetened chocolate and whipped egg whites for a light crumb.

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.

Classic Spudnuts: fluffy potato doughnuts made with real mashed potatoes and yeast, fried golden and dipped in a powdered sugar glaze. This big-batch recipe makes about 100 doughnuts that freeze beautifully.

Honey almond heart cookies made with whole wheat and all-purpose flour, rolled thin and cut into heart shapes. Fill with a thumbprint of jam for a sweet, naturally sweetened Valentine's treat.

Classic fruitcake loaded with dates, pecans, walnuts, and golden raisins. Moist tender crumb with vanilla and lemon extract, baked in a tube pan for beautiful slices.

Oatmeal cookies loaded with toasted walnuts and shredded coconut, rolled in sugar before baking for a sparkly, crackled top. Old-school four-dozen batch.

Giant oatmeal chocolate chip cookies loaded with a full 24 ounces of chips, grated Hershey bar, and optional nuts. A massive batch recipe rolled golf ball-sized for thick, chewy cookies.

Mocha truffle cake: a flourless dark chocolate cake built with a pound of chocolate, a pound of butter, eight eggs, and strong coffee. Chilled overnight and frosted with vanilla whipped cream.

Rolled and cut oatmeal cookies with finely chopped rolled oats worked into a buttery shortbread-style dough. Holds shape through cutting, perfect for cookie decorating.

Triple chocolate cookies with melted semi-sweet and unsweetened chocolate in the batter, chocolate chips folded in, then dipped in more melted chocolate. Fudgy, crackle-topped, and loaded with nuts.