Baked Good recipe collection

These scrumptious pancakes are made with rolled oats, cornmeal and buttermilk.

Peanut butter and chocolate chunk cookies packed with oats and pecans. Chilling the dough keeps these bakery-size cookies thick and chewy with crisp, browned edges.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Pecan streusel coffee cake with cinnamon-brown sugar streusel swirled through a tender Greek yogurt cake. A brunch classic with a hidden streusel layer and a golden crumble top.

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

Authentic Middle Eastern pita bread with tender pockets perfect for stuffing. This dough can be made ahead and refrigerated for up to a week of fresh-baked flatbreads.

Buttermilk biscuits in miniature form with a flaky butter crust and tender buttermilk crumb. A small-batch recipe perfect for two-person households or fancy hors d'oeuvres bases.

Reduced fat brownies made with applesauce, cocoa powder, and melted unsweetened chocolate. Fudgy and rich with less oil, topped with toasted walnuts.

Rob's focaccia: pillowy overnight-risen bread crowned with peeled Roma tomatoes, roasted eggplant, fresh basil, anchovy, and parmesan. A rustic Italian flatbread baked golden and fragrant.

Robert's classic baking powder buttermilk biscuits with just five ingredients. Tall, flaky, and tender with a golden crust. The Sunday breakfast biscuit done right.

Caribbean-style roti dough with flour, milk, baking soda, and oil. Soft, supple Trinidadian-style flatbread for wrapping curries, made on a hot skillet.

Moist pumpkin bread with cinnamon, pumpkin pie spice, and optional toasted walnuts. Large-batch quick bread that yields two loaves perfect for fall gifting, freezing, or holiday breakfasts.

Snowshoe naan is a hand-stretched, sponge-leavened flatbread baked on hot quarry tiles and topped with nigella seeds. Long oval shape with crisp edges and pillowy centers, dairy-free and rustic.

Sour cream and herb drop biscuits skip the rolling and cutting for a quick savory biscuit dotted with fresh dill, chives, or scallions. Tender, tangy, ready in 30 minutes from bowl to oven.

Spiced apple pound cake, a one-bowl Bundt cake made with butter, spiced apple yogurt, and a cinnamon glaze topped with chopped pecans. The autumn coffee cake that turns yogurt into the secret moisture weapon.

Treat the kids this Christmas with these scrumptious snacks that will bring out the holiday spirit in your baking!