Baked Good recipe collection

Shortcut sugar cookies made with cookie mix, enriched with egg and vanilla for homemade flavor with half the work and mess.

Three-ingredient peanut butter cookies, just peanut butter, sugar, and an egg, with no flour at all, which makes them naturally gluten-free. Roll, crosshatch, and bake in about 8 minutes.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

Oatmeal raisin cookies with toasted walnuts, dark brown sugar, cinnamon, and a hit of nutmeg. Chewy in the middle, crisp on the edges, and packed with three cups of rolled oats for serious texture.

Hearty oatmeal cookies loaded with chocolate chips, raisins, and walnuts. This big-batch recipe makes 48 thick, chewy cookies with wholesome oats and sweet-tart raisins.

A delicious light snack that is perfect for the kids lunches or as a treat after dinner.

Old-fashioned peanut butter cookies with crisp edges and a soft, chewy center. Chunky or smooth peanut butter, both sugars, and the classic fork-press crosshatch on top.

Orange and ginger cookies: soft-centered molasses cookies with fresh orange zest and ground ginger, rolled in citrus-sugar before baking. Holiday classic with bright modern twist.

Orange yeast waffles bloom active dry yeast in warm orange juice for citrus-perfumed breakfast waffles. Vegan-friendly with soy milk, cake flour, and pure orange oil for extra zing.

These scrumptious pancakes are made with rolled oats, cornmeal and buttermilk.

Peanut butter and chocolate chunk cookies packed with oats and pecans. Chilling the dough keeps these bakery-size cookies thick and chewy with crisp, browned edges.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Pecan streusel coffee cake with cinnamon-brown sugar streusel swirled through a tender Greek yogurt cake. A brunch classic with a hidden streusel layer and a golden crumble top.

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.

Authentic Middle Eastern pita bread with tender pockets perfect for stuffing. This dough can be made ahead and refrigerated for up to a week of fresh-baked flatbreads.

Buttermilk biscuits in miniature form with a flaky butter crust and tender buttermilk crumb. A small-batch recipe perfect for two-person households or fancy hors d'oeuvres bases.