Makes 80-100 cookies. Recipe is in "From The Sugar Bowl." (When I made these for the photo, I was short on pecans so I added a few white raisins.) 1 cup butter 2 cups sugar 2 eggs ½ teaspoon salt 1 ½ ...

Oat milk gives these cookies the extra-comforting aroma of oatmeal and a chewy texture. Instructions: Heat your oven to 375 degrees. Combine the oat milk, butter, brown sugar and vanilla extract in a ...

Usually when we’re baking cookies, we have to choose a lane: the ease of an icebox cookie or the speed of a drop cookie. But why pick just one when the same dough can be prepared either way? I had no ...

Add sugars and butter to a large bowl. Using a hand mixer, stand mixer or a wooden spoon, beat until light and fluffy. Add peanut pecan butter, mix in well. Crack egg into bowl and beat well. Add ...

We like these cookies made with pecans and dried sour cherries, but walnuts or skinned hazelnuts can be substituted for the pecans, and dried cranberries for the cherries. Quick oats used in place of ...

To me, there a few cookies that I like to classify as after-school cookies. They’re the kind of cookies that you can make any time—think chocolate chip cookies, snickerdoodles or gingersnaps. These ...

Homemade pecan-studded oatmeal cookies combine with freshly roasted peaches and creamy vanilla ice cream in ice cream sandwiches that are easy to whip up with less than an hour of prep time.