256 roll cake recipes

Lighter chocolate oat squares with low-fat yogurt and just 3 tablespoons of butter, topped with a cocoa cream cheese icing. A fudgy, moist bar that satisfies chocolate cravings without the guilt.

Oatmeal Cookie Drops with Milk Chocolate & Almonds recipe

Pumpkin spice bread with whole wheat flour, oats, dates, and maple syrup instead of refined sugar. Buttermilk keeps the crumb moist and tender with a triple-spice warmth.

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.

Drop cookies loaded with peanut butter, oats, and chopped peanuts. Chewy, hearty cookies with both peanut butter and whole peanut crunch in every bite. Makes 4 dozen.

Giant flourless peanut butter oatmeal cookies loaded with chocolate chips and candy pieces. Each cookie uses a third cup of dough for bakery-sized results with chewy centers.

Peanut butter oatmeal drop cookies with chopped peanuts and brown sugar. Chewy, nutty cookies made with shortening for a soft, thick texture.

Frosted chocolate drop cookies with rolled oats, sour cream-tendered crumb, and a vanilla glaze topped with a pecan half. Bakery-style cake cookies from a 1950s lunch counter.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Oatmeal cookies packed with chopped dates, sweetened coconut, and nuts in an orange juice-brown sugar dough. Three cups of oats for serious chew, plus cinnamon warmth in every bite.

Soft banana oatmeal cookies with orange juice, raisins, and nutmeg, drizzled with a fresh orange icing. Makes 30 pillowy drop cookies that stay tender for days.

Hearty apple cookies made with whole wheat flour, chopped fresh apples, raisins, and nuts, topped with a crunchy oat-brown sugar-cinnamon streusel. A wholesome drop cookie with real fruit baked right in.

Oatmeal pumpkin cookies fold pumpkin puree, rolled oats, chocolate chips, raisins, and nuts into a cinnamon-spiced dough. Drizzle with lemon glaze or top with chocolate candies. Makes 96.

Pennsylvania Dutch cake-and-custard pie: a soft cake batter and a spiced applesauce-molasses custard poured into one crust bake into two distinct layers, finished with a coffee glaze. A clever heritage dessert.

German prune coffeecake with a soft yeasted dough rolled around cooked prunes, dotted with butter, sugar, and cinnamon. Makes two cakes for breakfast or brunch.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.