887 kookie recipes

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.

Chunky chocolate chip oatmeal cookies sweetened with honey instead of sugar and bulked out with puffed wheat cereal for extra crunch. Drops about 56 cookies with a craggy, chewy-crisp texture.

Jumbo chocolate chip cookies scooped by the quarter cup bake up bakery-sized with crisp edges, chewy centers, and pockets of melted chocolate. Twelve cookies the size of your palm.

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.

Vanilla oatmeal raisin cookies with cinnamon, nutmeg, ginger, and a touch of corn syrup for chewy texture. Soft, spiced, classic homemade cookies.

Dave's chocolate chip oatmeal cookies: classic combo of rolled oats and chocolate chips with chewy or crispy texture options. Twelve big bakery-style cookies in 30 minutes.

Peanut butter cookies use crunchy peanut butter, both white and brown sugars, and the classic fork-pressed crisscross top for soft centers and crisp golden edges. A big-batch family-favorite cookie.

Chewy double chocolate cookies combine a fudgy cocoa dough with semi-sweet chocolate chips for soft, dark, brownie-textured cookies. Bake just 8 to 9 minutes for the chewiest center.

Chocolate chip cookies made with butter and shortening for soft centers and crisp golden edges. Loaded with semi-sweet chips and chopped nuts. Big-batch classic.

Classic oatmeal raisin cookies with cinnamon, nutmeg, and chopped pecans. Three full cups of quick oats for a chewy, hearty texture in every bite.

Oatmeal chocolate chip cookies you can bake chewy or crunchy just by watching the clock. Two cups of rolled oats give them real heft while shortening keeps them tender. Pull them early for chew, longer for crunch.

Super peanut butter cookies loaded with rolled oats and bran for chewy, fiber-rich texture. A peanut butter cookie that actually has substance, with crisp golden edges and soft middles. One mixing bowl, no chilling, no fuss.

Peanut butter cookies loaded with chopped honey-roasted peanuts and built on honey-nut peanut butter for a sweet-salty double hit. Crisp edges, soft middle, ready in half an hour.

Flourless peanut butter cookies made with just peanut butter, sugar, egg whites, and chopped peanuts. Naturally gluten-free with no butter or flour. Crisp edges, chewy peanut centers.

Lower-fat chewy oatmeal raisin cookies use applesauce and egg whites in place of butter and yolks. Spiced with cinnamon and nutmeg, ready in 40 minutes. Drop cookie or 9x13 bar pan option.

Oatmeal raisin cookies with toasted walnuts, dark brown sugar, cinnamon, and a hit of nutmeg. Chewy in the middle, crisp on the edges, and packed with three cups of rolled oats for serious texture.