Preheat oven to 350°. Grease or line baking sheets.

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

Beat butter and both sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.

Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam (or preserves).

Bake 12-14 minutes, until cookies are fully baked and the edges are golden.

Preheat oven to 375°. Place paper liners in 36 mini muffin cups.

In a large bowl, beat brown sugar, butter, salt, and vanilla until well blended. Add baking powder and egg, beating until fluffy. Mix in flour.

Scoop dough by rounded teaspoonfuls into prepared pan. Bake 8-10 minutes, or until edges have browned.

Remove pan from oven. Place caramel pieces on top. (If you’re using caramel bits, place 4-5 on each cookie and gently press down to secure them.) Bake until caramel melts (about 2-3 minutes).

While cookies are still warm, sprinkle chopped almonds over each. Top with a tiny pinch of salt.

Cool in pan for 15 minutes. Then, transfer to a wire rack to cool completely.

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 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.

Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly.

Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar.

Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.

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 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.

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

Place macadamia nuts in a food processor. Process until smooth, about 2 minutes.

In a large bowl, combine processed macadamia nuts, 1/2 cup granulated sugar, and brown sugar using an electric mixer at medium speed. Add vanilla extract and egg. Beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined. Dough will be thick. Stir in cranberries. Chill dough 10 minutes.

Preheat oven to 375°. Line 2 baking sheets with parchment paper or silicone mats.

Place 1 tablespoon granulated sugar in a small bowl. Roll dough into balls about 1-inch in diameter. Lightly press each ball into sugar. Place cookie balls, sugar side up, on prepared baking sheets. Gently press the top of each cookie with a fork twice to form a crisscross pattern. Dip fork in water as needed to keep it from sticking to cookies.

Bake cookies (1 baking sheet at a time) for 9-11 minutes, or until golden. Remove from pans to wire racks to cool.

Makes about 30 cookies.

Preheat oven to 350°.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, combine both sugars and butter. Beat until light and fluffy (about 3 minutes).

Combine water egg, Kahlua, and vanilla. Add to sugar/butter mixture, beating until well blended. On low speed, gradually add flour mixture until just combined. Stir in chocolate chips, white chocolate chips, and pecans.

Drop dough by tablespoonfuls onto ungreased baking sheets. Bake for 14 minutes, or until set and beginning to brown around the edges. Cool on pan for 1-2 minutes. Then, remove to wire racks to cool completely.

Makes about 40 cookies.

*The original recipe lists 2 tablespoons egg substitute. One egg is equivalent to 4 tablespoons (1/4 cup) egg substitute. I lightly beat one large egg, and used half of that, which is about 2 tablespoons.

Preheat oven to 375°.

Using an electric mixer, beat butter until smooth. Add brown sugar and granulated sugar, beating until smooth. Add eggs, one at a time, mixing just until incorporated. Beat in vanilla.

In a separate bowl, combine flour, oats, dates, baking soda, salt, and cinnamon. Add flour mixture gradually to butter mixture, mixing just until combined. Stir in nuts.

Drop dough by tablespoonful onto ungreased baking sheets. Bake 12-14 minutes, until golden brown. Transfer cookies to wire racks to cool.

Makes 5 dozen cookies.