Triple Chocolate Chunk Cookies
Large or small, these triple chocolate cookies are crispy on the outside and chewy on the inside. Refrigerating the batter for 48 hours before baking is ideal, as this allows the dough to fully form its flavor.
Ginger-Touched Oatmeal Peanut Butter Cookies
I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.
These cookies are a labor of love and we did a lot of research to perfect this recipe for you, after our own failures. Please follow as written and you will have a delicious and well-presented cookie. You may wish to experiment with different fillings. Enjoy!
Salted Chocolate Cookies
The addition of sea salt takes these big, soft, chocolaty, fudgy cookies to another level. Chocolate lovers will find these cookies irresistible.
Magic Cookie Bars II
An extremely rich, yet delicious cookie bar! Walnuts aren't the only nut you can use; try any of your other favorites like pecans, peanuts, or cashews.
These scrumptious coconut macaroons are very simple to make and only use four ingredients. They are golden and just a little crispy on the outside, soft and chewy inside. Almond extract really brings out the flavor of the coconut. So divine and so easy! I often double this recipe around holiday time because I can't seem to make them fast enough for my coconut lovers!
Easy, Chewy Flourless Peanut Butter Cookies
This simple, tasty recipe yields 12 to 16 cookies, but is so simple that it can be doubled (or tripled!) easily.
Chef John's Almond Biscotti
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.