7,122 vanilla extract recipes

Sweets don't have to be always connected with high sugar, high fat and unhealthy. A few healthy twists, now you can enjoy these delicious cookies without feeling guilty at all.

Butterscotch chips, chocolate chips, marshmallows and nuts. Guarenteed to satisfy every sweet tooth.

Thin, snappy chocolate wafers with deep cocoa flavor and a dusting of powdered sugar turn any cookie tin into a bakery showpiece. Chilling the dough overnight makes them extra crisp.

Lighter apple oat muffins with applesauce in place of much of the fat and rolled oats for chewy texture. Cinnamon, nutmeg, and cloves give classic fall-bakery flavor in a 30-minute breakfast muffin.

Have been making all kinds of macarons recently, certainly has become my new addiction. These chocolate macarons are sandwiched with rich-silky chocolate ganache. They melt in your mouth.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

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.

Chocolate waffles with ice cream, crisp on the outside and tender inside thanks to buttermilk and folded egg whites. Cocoa-rich batter with optional pecans, finished with a scoop of melting vanilla.

Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.

These crispy, chocolaty treats keep well in the refrigerator, but they won't last long---they'll be gone in no time! Make them Mexican by adding a pinch each of ground cinnamon and cayenne pepper.

Chocolate chip pop't wheat cookies fold puffed wheat cereal and quick oats into a honey-sweetened batter loaded with chocolate chips. Light, crackly edges with a chewy oatmeal center.

Baked French Toast to perfection with a hint of orange and topped with decadent Macadamia nuts. Great with a bit of maple syrup.

Dark chocolate chunks and dried mango pieces make these let these cookies die for. Chocolaty, fruity, buttery and crispy, all these good things you can find in every bite.

Oatmeal chocolate chip cookies you can bake chewy or crunchy just by watching the clock. Two cups of rolled oats give them real heft while shortening keeps them tender. Pull them early for chew, longer for crunch.

Use some applesauce to replace butter, which makes these chocolaty cookies moist-like cake in the inside, and still chewy on the outside. Whole wheat flour adds some fibre, and white chocolate chips give extra creaminess.