43 fig cookie recipes

Double chocolate drops with cocoa powder dough and semi-sweet chocolate chips, using butter-flavor shortening for thick, chewy cookies loaded with walnuts. Big bakery-style cookies in 35 minutes.

Soft buttermilk drop cookies with a sweet date-pecan filling hidden inside. Spiced with cinnamon and baked golden, this big-batch recipe yields up to 6 dozen.

Giant banana oat cookies studded with chocolate chips, served sundae-style with a scoop of ice cream on top. Soft, chewy, and big enough to use as a dessert plate.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Chocolate chunk cookies with semi-sweet chocolate, brown sugar, and a full cup of butter. Thick, chewy, and loaded with big chocolate pieces in every bite.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Oatmeal coconut crisps are a big-batch cookie with brown sugar, butter, rolled oats, and coconut baked until crisp at the edges and chewy in the center.

Italian nut biscotti with almonds, hazelnuts, cinnamon, cloves, and orange zest. Shaped into logs, baked once, then sliced on the diagonal for a big batch of crunchy cookies.

Chunky chocolate cookies loaded with cocoa, big pieces of semi-sweet chocolate, and chopped pecans. Crispy edges, chewy middles, and a deep chocolate flavor that hits twice in every bite.

Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.