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A chewy chocolate cookie topped with a German chocolate icing. Very good, and they freeze wonderfully if you have any left to freeze. Do not substitute canned frosting or you will be disappointed.
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Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie.
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Finally, a pumpkin cookie you can roll out and cut with cookie cutters.
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This recipe delivers a deliciously fruity variation on oatmeal cookies, packing them with apple and walnuts.
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This is a soft molasses cookie from about 30 years ago. If do not like walnuts, substitute with raisins or other types of nuts.
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These soft molasses cookies have a touch of spice from cloves, cinnamon, and ginger.
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A very chocolaty and very chewy cookie, first cousin to a brownie.
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This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
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This apple oatmeal is simple, sweet, and filling--a great way to use fresh apples and apple cider during fall.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A layered cocktail recipe made with crème de cacao, brandy, and heavy cream.
Ingredients: cacao, heavy cream, brandy, fat, sugar
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Unflavored gelatin works with your favorite flavors of flavored gelatin mix to make a fun finger food treat.
Ingredients: water, fruit, sugar