Preheat oven to 350°.

Whisk together flour, baking soda, and salt. Set aside.

Using an electric mixer on medium-high speed, beat butter until creamy (about 1 minute). Gradually add sugar and brown sugar, beating until light and fluffy (about 2 minutes). Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.

Reduce mixer speed to low. Add dry ingredients in three additions, mixing just until blended. Stir in chocolate, peanut butter chips, and macadamia nuts just until blended.

Drop dough onto ungreased baking sheets, placing them 3 inches apart.* Bake 11-13 minutes, until edges are golden brown. Cool cookies on wire racks.

Preheat oven to 325°. Grease and lightly flour a 9″x 13″ baking pan.

Whisk together flour, baking soda, and salt. Set aside.

Using an electric mixer on low speed, beat butter and brown sugar until fluffy (about 2-3 minutes). Add peanut butter and beat well. Mix in egg and vanilla.

Gradually add dry ingredients and mix well. Stir in 1/2 cup chocolate chips, 1/4 cup white chocolate chips, 1/4 cup peanut butter chips, and pecans.

Spread mixture evenly into prepared pan. Bake 25-30 minutes, or until lightly browned.

Remove from oven and sprinkle 1/4 cup chocolate chips and 1/4 cup peanut butter chips on top of bars. Allow to sit for 1-2 minutes. Using a spatula, smooth out chips as they begin to melt.

Cool for 20 minutes. Sprinkle with remaining 2 tablespoons each chocolate chips, white chocolate chips, and peanut butter chips. Cool completely before cutting into bars.

Preheat oven to 350°. Spray a 9″x 13″ baking pan with cooking spray.

Combine Coca-Cola and buttermilk. Set aside.

Whisk together flour, cocoa, and baking soda. Set aside.

Using an electric mixer on low speed, beat butter until creamy. Gradually add sugar and beat until blended. Add eggs and vanilla, and beat until blended.

Add flour mixture to butter mixture, alternating with Coca-Cola mixture. Begin and end with flour mixture. Beat at low speed just until blended after each addition. Stir in marshmallows.

Pour batter into prepared pan. Bake for 30-35 minutes. Cool for 10 minutes before frosting.

Sift together flour, baking soda, and salt. Set aside.

Using an electric mixer, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and peanut butter. Beat until combined.

Add half of flour mixture. Mix for 15 seconds. Add remaining flour mixture and mix just until combined. Fold in chocolate. Cover bowl and refrigerate for at least 3 hours.

Preheat oven to 375°. Line baking sheets with parchment paper or silicone liners.

Drop dough by rounded tablespoonfuls onto baking sheets, leaving about 2 inches between cookies. Using the palm of your hand, gently press each cookie down so that it forms a tall disk shape. Be sure not to press too hard or press cookies too flat.

Sprinkle tops of cookies with granulated sugar or sanding sugar. Bake 10-12 minutes, until tops of cookies just begin to brown.

Cool cookies on pan on wire rack for 5 minutes. Transfer cookies to rack to cool completely. Store in an airtight container for up to 3 days.

Makes about 24 cookies.

Preheat oven to 350°. Butter a 9-inch round (2 inches deep) cake pan. Dust with flour and knock out excess.

Whisk together flour, cocoa, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Mix n vanilla.

Add flour mixture to butter mixture in batches, alternating with water. Begin and end with flour. Mix just until combined.

Pour batter into prepared pan. Bake 55-60 minutes, until cake is springy to the touch and a toothpick inserted in the center comes out clean.

Cool in pan for an hour. Invert onto rack, then onto serving plate. Dust with confectioners sugar before serving.

Preheat oven to 350°.

Using an electric mixer on slow speed, mix all crust ingredients until mixture resembles coarse crumbs. Press mixture into bottom of ungreased 9″x 13″ baking pan.

Bake for 15 minutes, or until edges are lightly browned.

Preheat oven to 350°. Spray a 9″x 5″ loaf pan with cooking spray.

In a large bowl, mix flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt. Stir in pecans and chocolate chips.

In a separate bowl, beat buttermilk, eggs, and butter. Stir into dry ingredients just until combined. Batter will be lumpy.

Pour batter into prepared pan. Bake for 50-55 minutes, or until a wooden pick inserted in the center comes out clean.

Preheat oven to 375°. Line baking sheets with parchment paper or silicone liners.

Whisk together flour, cocoa, baking soda, and salt. Set aside.

Using an electric mixer, beat together butter and both sugars. Mix in eggs and vanilla. Gradually add flour mixture, mixing until just combined. Stir in chocolate chips, coconut, and pecans.

Drop dough by tablespoonfuls onto prepared baking sheets. Bake 8-10 minutes. Cool on wire racks.

Makes about 5 dozen cookies.