887 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.

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.

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.

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

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.

Rio Grande-style biscocitos with butter, anise seed, and brandy, dusted in cinnamon sugar before baking. Crisp, fragrant, and easy to cut into festive shapes. Makes 3 dozen.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Old-fashioned coconut oatmeal cookies with chocolate chips, wheat germ, and brown sugar. A chewy, textured drop cookie with oats, coconut, and a boost of nutrition from wheat germ.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

Double chocolate pecan cookies with cocoa-rich brownie-style dough, semi-sweet chips, and toasted pecans. Soft chewy chocolate cookies that taste like brownies in cookie form.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Lemon cream and nut cookies, buttery shortbread ovals spread with homemade lemon curd and crowned with toasted almonds, hazelnuts, walnuts, prunes, rum-soaked raisins, and candied orange. A jewel-box holiday cookie.

Shareable apple oatmeal cookie pizza topped with melted chocolate, pecans, and vanilla glaze for a fun party dessert that feeds a crowd on one pan.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.