4,378 pookie recipes

Sugarless slice-and-bake cookies made with whole wheat flour, chewy dates, toasted coconut, fresh orange zest, and crunchy pecans. Naturally sweetened by fruit alone, these make 5 dozen crisp, nutty rounds.

Knockoff Neiman-Marcus chocolate chip cookies built on the famous internet legend recipe: blender-pulverized oatmeal for tender chew, two kinds of chocolate, and a generous load of toasted walnuts or pecans.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Vanilla pecan slice-and-bake cookies from a make-ahead dough that chills into logs and freezes for up to 3 months. Crisp, buttery icebox cookies baked from frozen in 12 minutes.

Loaded oatmeal cookies with whole wheat flour, coconut, pecans, chocolate chips, and butterscotch chips. Vanilla pudding mix is the secret to extra-soft cookies.

Chewy oat chocolate chip cookies packed with rolled oats, semi-sweet chocolate, and chopped nuts. Bake 9 minutes for soft and chewy or 13 minutes for crisp edges. Also works as bars.

Peanut butter chocolate chip cookies with a chewy center and crisp edges. Shortening keeps them sturdy while peanut butter adds richness to every bite.

Soft, spiced German brown sugar cookies loaded with cinnamon, cloves, orange zest, and plump raisins. This old-world drop cookie recipe makes 4 to 5 dozen and fills your kitchen with warmth.

No bake chocolate peanut butter oatmeal cookies set up on the stovetop in 20 minutes. Crunchy peanut butter, cocoa, and quick oats give them fudgy centers and chewy edges.

Four ways to shape holiday butter cookie dough: cutouts with egg paint, spritz cookies, chocolate caramel marbles, and coconut macaroon wreaths. One dough, endless options.

Make-ahead slice-and-bake hermit cookies with five warming spices, plump raisins, and buttery dough. Roll into logs, freeze, slice, and bake fresh cookies anytime.

White chocolate macadamia nut cookies with chunks of real white chocolate (not chips) and buttery toasted macadamias. Soft centers, lightly browned edges, classic bakery-style cookies.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Buttery pecan snowball cookies rolled in powdered sugar. No eggs, no leavening, just six ingredients for a crumbly, melt-in-your-mouth shortbread-style cookie.

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.