Cookie Recipes

White Chocolate, Strawberry, and Oatmeal Cookies

3/4 cup all-purpose flour (about 3 1/3 ounces)
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup coarsely chopped dried strawberries
1/3 cup premium white chocolate chips (such as Ghirardelli)
Cooking spray

Preheat oven to 350°. Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks. Makes 2 dozen

Triple Fruit Cookies

2/3 cup packed brown sugar
1/3 cup butter, softened
1/4 cup light-colored corn syrup
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup dried blueberries
1/4 cup dried cranberries
1/4 cup dried cherries
1/4 cup flaked sweetened coconut

Preheat oven to 350°. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, orange juice, vanilla, and egg; beat until well combined (about 2 minutes).

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice). Add flour mixture to butter mixture; stir just until combined. Add blueberries, cranberries, cherries, and coconut; stir gently.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 12 minutes or until golden. Cool on pan 1 minute. Remove cookies from pan, and cool on wire racks. Makes 48 cookies

Espresso Shortbread Cookies

1 1/2 cups (3/4 lb.) butter, at room temperature
1 1/4 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 teaspoons finely ground espresso-roast coffee beans
3 tablespoons Kahlúa or other coffee-flavored liqueur
3 1/3 cups all-purpose flour
1/3 cup cacao nibs

Preheat oven to 325°. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds, and Kahlúa. Beat to combine. Add flour and cacao nibs and mix until well blended.

Form dough into two 1 1/2-inch-thick logs, cover with plastic wrap or wax paper, and chill at least 2 hours or overnight. Cut chilled dough into 1/4-inch-thick slices and lay slightly apart on ungreased cookie sheets. Bake until cookies are browned on the bottom but not the top, 15 to 20 minutes. Transfer to a rack to cool. Makes 3 dozen cookies

Note: Cacao nibs are bits of roasted cacao beans, the primary raw ingredient used to make chocolate. Look for them in specialty or gourmet grocery stores.

Puffed-Up Chocolate-Chip Cookies

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup applesauce
1 cup packed brown sugar
1/4 cup butter, softened
1 tablespoon vanilla extract
1 large egg
1 cup semisweet chocolate chips
Cooking spray

Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.

Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks. Makes 3 dozen

Chocolate-Chunk Toffee Cookies

1 cup salted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups uncooked old-fashioned oats
1 cup dried sweetened cranberries or other tart dried fruit, such as blueberries or cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces, or chopped toffee candy bars

Preheat oven to 350°. Line 2 baking sheets with parchment paper. Cream butter and both sugars in the bowl of an electric mixer fitted with paddle attachment at medium-high speed until light and fluffy, about 2 to 3 minutes, scraping down sides of bowl once or twice. Add egg, and mix at high speed to combine. Add vanilla, and mix well, scraping down sides of bowl.

Sift together flour and baking soda in a bowl, and add a little at a time to butter mixture, mixing on low speed until well combined. Mix in remaining ingredients until combined.

Spoon heaping tablespoonfuls of dough 2 inches apart onto baking sheets. Bake cookies at 350° about 10 minutes or until golden brown. Let cool on pan 2 minutes, transfer to a wire rack, and let cool completely. Store in an airtight container up to 2 days. Makes about 5 1/2 dozen cookies

Chocolate-Dipped Orange Cookies

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon grated orange rind
1 teaspoon orange extract
2 cups all-purpose flour
1 (6-ounce) package semisweet chocolate morsels, melted
3/4 cup finely chopped almonds, toasted (optional)
3/4 cup sweetened flaked coconut, toasted (optional)

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating well. Stir in orange rind and extract. Gradually add flour, beating well. Cover and chill 1 hour.

Divide dough in half. Cover and chill 1 portion. Divide remaining portion into 24 pieces; shape each piece into a 2 1/2- x 1/2-inch log on a lightly floured surface. Repeat procedure with reserved portion. Place cookies on baking sheets, about 2 inches apart.

Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely. Dip tips of cookies in melted chocolate, and if desired, chopped nuts or coconut. Place on wire racks; let stand until firm. Makes 4 dozen

Cinnamon Cookies

3/4 cup butter, softened
1 cup sugar
1 egg yolk
2 cups all-purpose flour
1 tablespoon ground cinnamon
3 cups finely chopped pecans

Beat first 3 ingredients at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add flour and cinnamon, beating well. (Dough will be stiff.)

Roll dough to 1/8-inch thickness between sheets of parchment paper. Remove top sheet of parchment, and invert dough onto a lightly greased baking sheet. Remove parchment paper, and press pecans evenly into dough.

Bake cookies at 350° for 15 minutes; reduce heat to 250°, and bake 10 more minutes. Remove from oven, and cut cookies (while dough is hot) into 3- x 1 1/2-inch rectangles, using a pizza cutter. Cool on a wire rack.

Note: Sprinkle cookie crumbs that remain from cutting over bowl of vanilla ice cream. Makes 3 dozen

Orange Slice Cookies

3/4 teaspoon baking soda
1 1/2 tablespoons water
1 cup shortening
1 cup firmly packed light brown sugar
1/2 cup sugar
2 large eggs
10 orange candy slices, chopped
3/4 cup chopped pecans
1/2 cup flaked coconut
2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
3/4 teaspoon baking powder
2 cups powdered sugar
1/4 cup orange juice

Stir together soda and 1 1/2 tablespoons water until dissolved. Beat shortening at medium speed with an electric mixer until creamy. Gradually add sugars, beating until fluffy. Add soda mixture, eggs, and next 3 ingredients; beat until blended.

Combine flour, oats, and baking powder. Gradually add to shortening mixture, beating until blended. Drop by rounded tablespoonfuls onto lightly greased baking sheets.

Bake cookies at 350° for 10 to 12 minutes. Remove to wire racks to cool. Stir together powdered sugar and orange juice; drizzle over cookies. Makes 3 1/2 dozen

Crispy Praline Cookies

1 cup all-purpose flour
1 cup firmly packed dark brown sugar
1 large egg
1 cup chopped pecans
1/2 cup butter, softened
1 teaspoon vanilla extract

Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely.

Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed. Makes about 2 dozen

Note - Let the butter sit at room temperature for several hours, or soften it in the microwave at high for 10 to 20 seconds (do not melt).

Caramel-Filled Chocolate Cookies

1 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
6 (2-ounce) packages chocolate-caramel cookie bars, cut into 1-inch pieces
1 tablespoon sugar
2 (2-ounce) vanilla bark coating squares

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, and vanilla, beating until blended after each addition.

Combine flour, cocoa, and soda; add to butter mixture, beating at low speed until blended after each addition. Stir in 1/2 cup pecans. Shape 1 tablespoon dough around each candy piece, covering completely, to form balls.

Combine remaining 1/2 cup pecans and 1 tablespoon sugar. Gently press the top of each ball into pecan mixture. Place balls, pecan sides up, 2 inches apart on baking sheets.

Bake at 375° for 7 to 10 minutes. Cool on baking sheets 2 minutes. Remove from baking sheets; cool completely on wire racks. Melt coating squares in a saucepan over low heat, stirring constantly until smooth. Drizzle over cookies. Makes 4 dozen

Chocolate Chunk-Mocha Cookies

2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-oz.) package semisweet chocolate chunks
Mocha Frosting
Powdered sugar (optional)

Combine flour and next 3 ingredients in a bowl. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired. Makes 3 dozen

Mocha Frosting

1/4 cup unsweetened cocoa
1/4 cup hot strong brewed coffee
1/4 cup butter, melted
1 teaspoon vanilla extract
3 1/2 cups powdered sugar, sifted

Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy. Makes about 3 cups

Crunchy Sesame Cookies

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
1/3 cup tahini (roasted sesame-seed paste)
2 tablespoons dark sesame oil
1 tablespoon light-colored corn syrup
2 teaspoons vanilla extract
1 large egg
Cooking spray
2 tablespoons granulated sugar

Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.

Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper.

Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack. Makes 3 dozen

Ultimate Chocolate Cookies

1 cup unsalted butter, softened
1 (3-ounce) package cream cheese, softened
1 cup sugar
1 large egg
2 (1-ounce) squares unsweetened chocolate, melted and cooled
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch process cocoa or regular cocoa
1 cup marshmallow cream
1 cup chopped pecans
1 (11-ounce) package semisweet chocolate mega-morsels or white chocolate morsels (2 cups)
1/2 cup sweetened dried cranberries

Beat butter and cream cheese at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating well. Add melted chocolate, milk, and vanilla; beat well.

Combine flour and next 3 ingredients; add to butter mixture, beating well. Stir in marshmallow cream and remaining ingredients, mixing well.

Drop dough by heaping tablespoonfuls onto lightly greased cookie sheets. Bake at 325° for 13 minutes or until done. Cool 1 minute on cookie sheets; remove to wire racks and cool completely. Makes 4 dozen

Fudgy Joy Cookies

2 cups all-purpose flour
1/2 cup quick-cooking oats
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
3 (1-ounce) squares semisweet chocolate, finely chopped
1 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup finely chopped flaked coconut
1/2 cup slivered almonds, toasted and coarsely chopped

Combine first 5 ingredients; stir well, and set aside. Combine butter and chocolate in a small saucepan; cook over low heat, stirring often, until melted and smooth. Remove from heat. Transfer mixture to a large bowl; cool completely.

Add sugars to chocolate mixture, beating at medium speed of an electric mixer until well blended. Add eggs and vanilla; beat until smooth. Gradually add flour mixture, beating well. Stir in coconut and almonds. Cover and chill dough 1 hour.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 10 minutes. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely. Makes 3 1/2 dozen

Orange-Macadamia Nut Cookies

3/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 tablespoon grated orange rind
3/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1 1/3 cups all-purpose flour
1/2 cup quick-cooking oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 (3.5-ounce) jar lightly salted macadamia nuts, coarsely chopped
1 cup white chocolate morsels or chunks

Beat butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add sugars, beating well. Add egg, orange rind, and flavorings.

Combine flour and next 3 ingredients. Add to butter mixture, beating at low speed just until blended. Stir in nuts and white chocolate morsels. Cover and chill dough 2 hours.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 9 to 10 minutes or just until edges are golden. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely. Makes about 3 dozen

Black-and-White Cookies

12 ounces bittersweet or semisweet chocolate, chopped
3/4 cup (3/8 lb.) butter, cut into chunks
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 to 10 ounces coarsely chopped white chocolate or 2 cups white chocolate chips

Preheat oven to 325°. In a heatproof bowl set over a pan of barely simmering water (but not touching it), stir bittersweet chocolate and butter until smooth, 5 minutes. Remove bowl from over water; whisk in sugar, eggs, and vanilla.

In another bowl, mix flour, baking powder, baking soda, and salt. Add to chocolate mixture and stir until well blended. Stir in white chocolate. Cover and chill dough until firm, at least 1 hour.

Shape dough into 2-inch balls and place about 3 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Bake until set at the edges but still soft in the center, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool for 5 minutes on sheets; transfer to racks to cool completely. Makes about 28 cookies

Chewy Chocolate Cookies

Turn these oversize cookies into ice-cream sandwiches by spreading 1/4 cup vanilla ice cream between them. Wrap individually, and freeze until firm.

1 1/4 cups butter or margarine, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until well blended.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in pecans. Shape dough into 1 1/2-inch balls, and place on lightly greased baking sheets. Bake at 350° for 18 to 20 minutes or until lightly browned. Cool in pan 1 minute; remove to wire racks to cool. Makes 20 cookies

Double Chocolate Chunk Cookies

1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/2 cups uncooked quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (11.5-ounce) package semisweet chocolate chunks
2 (1.55-ounce) milk chocolate candy bars, grated
1 cup chopped pecans, toasted

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended. Pulse oats in a food processor to a fine powder. Combine oats, flour, and next 3 ingredients in a large bowl; gradually add to butter mixture, beating well.

Stir in chocolate chunks, grated chocolate bars, and pecans. Drop dough by 1/4 cupfuls onto lightly greased baking sheets. Bake at 375° for 10 to 14 minutes or until desired degree of doneness. Remove cookies to wire racks to cool completely. Makes about 2 1/2 dozen

Oatmeal Chocolate Chunk Cookies

1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked regular oats
1 (11.5-ounce) package semisweet chocolate mega morsels
1 cup chopped toasted pecans

Preheat oven to 350°. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans.

Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks. Makes 2 1/2 dozen cookies

Chocolate Chunk-Peanut Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted dry-roasted peanuts
1 (11.5-ounce) bag chocolate chunks

Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended. Combine flour and next 4 ingredients. Add to butter mixture, beating well.

Stir in peanuts and chocolate chunks. Shape dough into 2-inch balls (about 2 tablespoons for each cookie). Flatten slightly, and place on ungreased baking sheets.

Bake at 375° for 12 to 15 minutes or until lightly browned. Cool on pan 1 to 2 minutes; remove to wire rack to cool completely. Double Chocolate Chunk-Peanut Cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed. Makes 28 cookies

Double-Ginger Cookies

1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup chopped crystallized ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 1/4 cups sugar, divided
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
Cooking spray

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.

Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour. Preheat oven to 350°.

Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.

Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature. Makes 2 dozen

Sweet and Salty Peanut Chocolate Chunk Cookies

1/3 cup coarsely chopped unsalted, dry-roasted peanuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 teaspoon coarse sea salt
Cooking spray

Preheat oven to 350°. Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.

Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks. Makes 38 cookies

Giant Oatmeal Drop Cookies

1 cup packed dark brown sugar
2 tablespoons butter or stick margarine, softened
1/2 cup applesauce
1 large egg
1 1/2 cups all-purpose flour
1 1/2 cups regular oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 teaspoons vanilla extract
Cooking spray

Preheat oven to 350°. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add applesauce and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, soda, cinnamon, and salt.

Add flour mixture to sugar mixture; beat at low speed until well-blended. Stir in raisins, walnuts, and vanilla. Using 3 level tablespoons per cookie, drop dough 2 inches apart onto baking sheets coated with cooking spray; flatten slightly. Bake at 350° for 10 to 15 minutes. Remove cookies from pans; cool on wire racks. Makes 15 cookies

Pecan Bar Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon maple flavoring
1 large egg
1/2 cup chopped pecans
3 tablespoons semisweet chocolate chips, melted

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place sugars and butter in a large bowl; beat with a mixer at medium speed for 3 minutes or until well combined. Add maple flavoring and egg; beat until combined. Add flour mixture; stir until well combined.

Stir in pecans. Spread mixture evenly in a 9-inch cast-iron skillet. Bake at 350° for 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan, and drizzle with melted chocolate. Cool completely. Makes 12 servings

Mudslide Cookies

1 1/2 tablespoons butter
2 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1 tablespoon instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
2 1/2 cups sugar
1/2 cup egg substitute
2 large eggs
1/2 cup chopped walnuts
1/4 cup semisweet chocolate minichips

Preheat oven to 350°. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.

Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks. Makes 30 cookies