10,000 salted egg recipes

Oatmeal chocolate chip cookies made with shortening, brown sugar, and quick oats. Crispy edges, chewy centers, and a simple one-bowl recipe that works every time.

Double chocolate chunk cookies with cocoa powder in the dough and 18 ounces of semi-sweet chocolate chunks. Fudgy, rich, and loaded with melty chocolate in every bite.

Old-fashioned blueberry cake topped with hard sauce and a hot lemon-blueberry compote that melts the butter into the warm cake. A classic New England dessert with bright berry flavor.

Golden coconut bars studded with walnuts and raisins, lightly sweetened with maple flavoring. Made with egg substitute for a lighter treat that bakes in 20 minutes.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Raisin peanut butter cookies with evaporated milk for a soft, cakey crumb and plump raisins throughout. A nostalgic drop cookie recipe that makes 3 dozen.

Mint chocolate fudge brownies made with melted mint-chocolate chips for intense minty richness, plus chopped nuts and a dense, fudgy crumb. Thin Mint meets brownie.

Swedish chocolate Bundt cake with melted unsweetened chocolate, heavy cream, and a breadcrumb-coated pan for a crisp crust. Dense, rich, and unfrosted.

Patriotic layered parfaits with red gelatin, creamy vanilla pudding, and fresh blueberries. These make-ahead Fourth of July desserts look stunning in clear glasses.

Fresh berry filling and topping make this delicious shortcake outstanding.

Fudgy brownies made with unsweetened chocolate, cake flour, and two sticks of butter, topped with whole walnuts and a semisweet chocolate drizzle.

Chocolate chip cookies loaded with raisins for a chewy, fruity twist on the classic. Crispy edges, soft centers, and a big-batch recipe that makes 6 dozen.

Dense, fudgy brownies made with real unsweetened chocolate and loaded with chopped walnuts, then layered with raspberry jam and a glossy chocolate glaze. Finished with chocolate-dipped walnuts for a bakery-worthy presentation.

Toffee crisps are light, golden drop cookies studded with almond brickle chips. A crispy, buttery cookie with caramelized toffee bits in every bite.

Chocolate chip tea sandwiches: a chewy brown-sugar blondie bar studded with chocolate chips, baked in a sheet pan and cut into dainty squares for tea, showers, or bake sales.

Scottish oat quick bread with rolled oats, chopped prunes, walnuts, and a surprise cup of cola for moisture and caramelized sweetness. Tender oat-flecked loaf perfect for tea.