White chocolate and dried cranberries turn the humble oatmeal cookie into a sublime creation.
Drop cookies
Chinese Almond Cookies
Every year I make a batch of these almond cookies to celebrate the arrival of the Chinese/Vietnamese new year, and every year they disappear in record time. I keep making bigger batches, hoping I’ll have some left over, but that hasn’t worked yet.
Double Gingersnaps
These are gingery and crunchy—just like good gingersnaps should be. They keep well, too, making them great for baking in advance and freezing or for mailing.
Eggnog Snickerdoodles
Adding a bit of rum flavoring and replacing most of the cinnamon with nutmeg gives these popular crackled cookies a flavor reminiscent of eggnog.
Crunchy Peanut Butter Cookies
This is the traditional sandy-crunchy peanut butter cookie. You can use all butter instead of butter and shortening, but the shortening makes a crunchier cookie.