Cookie Recipes

The ultimate chocolate chip cookie with brown sugar, butter-flavored shortening, and pecans. Choose your style: bake 8 minutes for soft and chewy or 13 minutes for golden and crisp.

Walnut fudge cookies (British-style biscuit fingers): a buttery shortbread base studded with walnuts and topped with a quick brown sugar fudge. Tea-time treat that slices clean.

Bite-sized wheat germ gem cookies rolled in toasted wheat germ for a nutty, crunchy coating. Brightened with orange zest and vanilla, these little rounds are a wholesome cookie jar staple.

White chocolate orange dream cookies are buttery drop cookies studded with white chips and brightened with fresh orange zest. Makes 2 dozen creamsicle-flavored cookies.

Soft vanilla buttermilk cookies rolled in sparkly red and white sugar for a festive holiday crinkle cookie. Made with melted vanilla baking bar for a rich, melt-in-your-mouth texture.

Chewy chocolate chip cookies loaded with whole wheat flour, oats, and sunflower seeds. Rolled in seeds before baking for a nutty, crunchy coating that makes 6 dozen crowd-pleasers.

Whole-wheat oatmeal raisin cookies with walnuts, brown sugar, and quick oats. Chewy fiber-rich version of the classic, baked from a quick one-bowl batter.

Buttery thumbprint cookies with brown sugar and vanilla, filled with a dot of raspberry jam. A diabetic-friendly treat that's ready in 30 minutes with just 7 simple ingredients.

Eggless chocolate chip cookies built on butter, brown sugar, water, and chocolate chips. A no-fail, no-egg cookie recipe with deep caramel notes and a soft chewy bite. Forty-eight cookies per batch.

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

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

Classic peanut butter cookies with the signature fork-pressed crisscross pattern. Vegetable shortening keeps them tender and bakery-style chewy, with both sugars layering caramel and bright sweetness.

Buttery brown sugar chocolate chip cookies: a heavy hand of brown sugar gives deep caramel-toffee flavor and a soft, chewy bite, while chilling the dough keeps them thick. Rich and chewy.

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

Scott's oatmeal chocolate chip cookies with blender-pulverized oats, both chocolate chips and grated chocolate bar for double chocolate hits, and a quick 6-minute bake. Crisp edges, soft centers, dense with chocolate.

Chocolate chip cookies loaded with a generous 2½ cups of chips per batch, balanced with both brown and white sugar for crisp edges and chewy centers. Pull them out underdone for that signature soft texture.