These drop cookies are filled with an awesome mix of chocolate chips, coconut, oats, and cornflakes. More

These bars taste like a cross between a chocolate chip and peanut butter cookie. When preparing the batter, be sure to cream the butter, peanut butter, and sugar until light and very fluffy. This step helps the bars to bake... More

High quality chocolate, chipped by hand, is the secret to this delicious cake. More

These mildly sweet peanut butter cookies are rolled in coconut flakes and topped with a button of dark chocolate. More

These cookies are big, hearty, salty, and sweet. More

Oh, raisins. I've tried and tried to like them. At this point, I can tolerate a few especially if they are dipped in chocolate but in general I avoid them. This means I've turned down more than one oatmeal cookie because of the raisin element. But one day I threw a handful of dried blueberries into a batch of oatmeal cookies. Oh my. I finally got it. There's something wonderful about the chew and sweetness of dried fruit paired with the nutty-grain flavor of oatmeal. More

After a trip to the emergency room, I never looked at a plate of homemade chocolate chip cookies the same way again. This allergen-free chocolate chip cookie recipe contains no nuts or soy or wheat or eggs or dairy. But they still have crunchy edges, chewy centers, and a buttery personality. More

These biscotti are infused with smoky, meaty bacon and dotted with rich pockets of chocolate. Each bite yields layer upon layer of mostly-sweet-but-also-savory flavors. Try dunking them in your morning coffee! They will keep for up to two weeks, stored... More

Baked at the 2010 Serious Eats Cookie Swap. "The recipe is adapted from this Epicurious one for Triple-Chocolate Cranberry Oatmeal Cookies. My version is Double-Chocolate Cranberry Oatmeal Cookies (I left out the white chocolate chips and skipped the chocolate drizzle... More

Baked for the 2010 Serious Eats Cookie Exchange "I like my cookies like I like my burgers: straight up." —Matt Jacobs, FoSE... More