I’ve talked a lot about the oatmeal obsession we have in our home, thanks to my hubby. When we’re not eating oatmeal cookies, we’re enjoying Healthy Chocolate Granola, Healthy Oatmeal Breakfast Cookies, Peanut Butter and Jelly Overnight Oats, and Oatmeal Raspberry Jam Bars.

SO MUCH OATMEAL! Such little time to eat it all.

Reasons to love these cookies:

• Perfect texture combo – soft in the center, chewy on the edges, and just the right bite.
• That icing! – the sweet vanilla glaze takes them from simple to irresistible.
• Nostalgic vibes – they feel like a homemade bakery treat from childhood.
• Cozy flavor – warm oats and cinnamon pair beautifully with the sweet icing.
• Pretty presentation – the craggy cookie tops and glossy icing look rustic and inviting.
• Easy to make – no fancy steps, just classic baking.
• Crowd-pleasers – perfect for holidays, bake sales, or coffee breaks.
• Sturdy but soft – they travel well but still feel tender and fresh.

How to make Oatmeal Iced Cookies:

Step 1
Pulse the old fashioned oatmeal. To a food processor, add the old fashioned oatmeal. Pulse for a few seconds or until some of the oatmeal is still in tact but some is crumbs.

Mocha Cookies

Peppermint mocha is the epitome of Christmas treats. Chocolate plus coffee plus candy canes equals cookie perfection. THIS one will always be one of my favorite holiday cookies FOR SURE.

Why we Love These Cookies:

• These holiday cookies taste like brownies. Soft, fudgy, and super chocolatey – with a hint of coffee.
• The combo of dark chocolate plus white chocolate is pure heaven.
• They totally LOOK like Christmas with the peppermint crunch on top!
• They make great gifts. Just wrap some cookies in some pretty wrapping or cellophane and tie a ribbon around the package.

Ingredients Used:

• Wet Ingredients – Butter, sugars, eggs, and vanilla.
• Dry Ingredients – Flour, cocoa powder, espresso powder, baking soda, and salt.
• Dark Chocolate Chips – I love dark chocolate, but you could use semi-sweet chips as well.
• White Chocolate – I used Ghirardelli melting wafers, but any white chocolate works.
• Peppermint Sprinkles – You can make your own by crushing candy canes, or buy it in the sprinkle section of the store.

How to make Peppermint Mocha Cookies:

Step 1
Make the cookie dough. In the bowl of a large stand mixer, combine the butter and both sugars. Use paddle attachment and mix on low speed until creamy, scraping down the sides of the bowl as needed. Then add the remaining wet ingredients – the egg and vanilla extract.

Expert Tips:

• Use softened butter and room temperature eggs when mixing the cookie dough.
• Refrigerate the dough for a couple of hours before baking.
• Be sure to microwave the melting wafers at 50% power to avoid burning it.
• Add the sprinkles to the cookies as soon as you dip them in the chocolate, to ensure that they stick. The chocolate dries quickly!

Storing and Freezing:

• Storing – Store these cookies in an airtight container on your countertop for 3-4 days.
• Freezing – These cookies freeze well for up to three months. Make sure you use airtight containers or freezer bags.

Other Holiday Cookies:

You can freeze almost any of my holiday cookies. Plan ahead, freeze, and then assemble some impressive platters for your parties!

Kitchen Tools Used: (affiliate links)

• Hand Mixer
• USA Pan Sheet Pan

Chewy Peanut Butter Cookies

I grew up eating my mom’s Best Ever Peanut Butter Cookies – really the best ever! So these are just a simple spin on those with some peanut butter chips added in. Peanut butter on peanut butter for the win!

Since peanut butter cookies were my dad’s absolute favorite (baked extra dark and crisp!), I can’t help but to think of him when I make any sort of cookies with peanut butter. If you have dogs, you may also like our Paw Print Cookies (made in honor of our sweet Theo).

Why This Recipe Works:

• The flavor combo – Sweet, nutty peanut butter chips melt into every bite, giving that classic peanut butter taste we can’t get enough of.
• Perfect texture – Soft and chewy centers with just the right hint of crisp edges make these peanut butter cookies irresistible.
• Easy to make – No fancy ingredients or techniques—just a quick, homemade cookie everyone loves.
• Crowd-pleasing – Whether you’re baking for family, friends, or a cookie exchange, these peanut butter chip cookies are always a hit.
• Great for any occasion – From weeknight cravings to holiday platters, they fit right in.

What You’ll Need:

• Unsalted Butter
• Sugars – granulated sugar and brown sugar
• Peanut Butter
• Egg
• Vanilla Extract
• All-purpose Flour
• Baking Powder
• Baking Soda
• Kosher Salt
• Peanut Butter Chips

How to make Peanut Butter Chip Cookies:

Step 1
Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars. Run mixer on low and mix until smooth and creamy. Then add the egg, vanilla extract, and peanut butter – and mix again.

Storing and Freezing:

• Store leftover cookies in an airtight container on your countertop for 4-5 days. After that, I recommend placing the cookies in a freezer bag for up to three months.
• You can also freeze the cookie dough balls. Place dough on a parchment lined baking sheet, freeze for 30 minutes, then remove and add to a freezer bag and freeze.

Recipe FAQs:

Other Delicious Cookie Recipes:

We’re cookie monsters at our home. How about you?

Cookie Baking Tools: (affiliate links)

• Baking Sheets
• Parchment Paper
• Cooling Racks

Lofthouse-Style Sugar Cookies

Are you familiar with Lofthouse-style sugar cookies? Those super-soft, thick, cake-like sugar cookies you usually find in clear plastic clamshell containers at the grocery store bakery. I’ve seen them at many gatherings because they are super easy to pick up for last-minute gatherings.

These cookies are so many things.

• super soft
• thick and buttery
• with the perfect buttercream frosting!

What You’ll Need:

For the cookies:

• Unsalted Butter
• Granulated Sugar
• Egg
• Vanilla Extract
• Canola Oil
• Flour
• Baking Soda
• Cornstarch
• Kosher Salt

For the buttercream:

• Unsalted Butter
• Powdered Sugar
• Vanilla Extract
• Milk

How to make Soft Frosted Sugar Cookies:

Step 1
Cream the butter and sugar. In a large standing mixer, combine the softened butter and sugar together until very creamy, about one minute.

Step 9
Decorate cookies. Divide the icing into separate bowls – I usually use 2-3 colors. Then add the food coloring according to what colors you prefer. Use a spoon to spread buttercream frosting on each cookie and add sprinkles as desired.

I’m not so much into fancy decorating so I keep this part pretty minimal. But if that’s your thing, go for it!

Storing and Freezing:

Store soft sugar cookies in an airtight container at room temperature for up to 3–4 days. If stacking cookies, place parchment paper between layers to prevent sticking.

To freeze baked cookies, let them cool completely, then place them in a single layer on a baking sheet and freeze for 1–2 hours. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can last up to 3 months. When ready to eat, thaw at room temperature and frost as usual.

For frosted cookies, place them on a baking sheet and freeze until the frosting is firm, then carefully stack them with parchment paper in between. Thaw at room temperature before serving, and your cookies will stay soft and delicious, with sprinkles and decorations intact.

Recipe FAQs:

Other Sugar Cookie Recipes:

We love sugar cookies and if you’re like us, you’re going to want to try some variations.

• Sugar Cookie Blondies
• Brown Butter Sugar Cookies
• Best Cut-Out Sugar Cookies
• Glazed Lemon Sugar Cookies

Cookie Baking Tools: (affiliate links)

• Baking Sheets
• Parchment Paper
• Cooling Racks

Marshmallow Cookies

While I’m not a huge marshmallow gal (especially not plain), I enjoy them in moderation. But let me tell you something – they are PERFECTION in these cookies.

We grew up filling up our hot cocoa mugs with mini marshmallows. Remember those colorful ones? Now I’m more of a full mug of hot cocoa with a shot of Baileys.

Why This Recipe Works:

• SIMPLE TO MAKE – These chocolate marshmallow cookies are simple to make. Make the dough ahead of time, bake, add marshmallows, and then drizzle the chocolate. EASY!
• VISUAL APPEAL – The white marshmallow peeking through dark chocolate dough looks bakery-worthy without much effort. Your guests will love them!
• SOFT TEXTURE – Soft, chewy chocolate cookie meets gooey, slightly melted marshmallow for that perfect bite.
• FUN HOLIDAY TREAT – Chocolate marshmallow cookies make a fun holiday treat because they’re cozy, festive (try adding holiday sprinkles on top!), and full of sweet surprises. The gooey marshmallow center and rich chocolate cookie are perfect for gifting, sharing, or enjoying with a cup of hot cocoa.

What You’ll Need:

• Unsalted Butter
• Sugar – a combo of granulated sugar and brown sugar
• Large Eggs
• Vanilla Extract
• All-Purpose Flour
• Cocoa Powder
• Baking Soda
• Kosher Salt
• Espresso Powder (optional)
• Large Marshmallows
• Chocolate Baking Bar (we used semi-sweet)

How to make Chocolate Marshmallow Cookies:

Step 1
Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.

Step 4
Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.

Repeat process with remaining cookies.

Step 7
Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.

NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.

Store and Freezing:

Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.

Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.

Recipe FAQs:

Other Delicious Cookie Recipes:

Planning a holiday gathering? Try a few of the following cookie recipes and arrange them on a platter for parties!

Kitchen Tools Used: (affiliate links)

• USA Pan Half Sheet Pan
• Parchment Paper Baking Sheets

Oreo Brownie Cookies

Say what? While I didn’t invent the name of this popular dessert, I’m understanding it better after making them several times. The original recipe was made using refrigerated cookie dough and boxed brownie mix, so yes – easy. But our version is homemade and even tastier.

The name “Slutty Brownies” is a playful and cheeky term that emerged from the indulgent nature of the dessert itself. It reflects the idea that the brownies are irresistibly rich and indulgent, to the point of being “too much”, or shamelessly excessive or decadent, in the best possible way.

Why This Recipe Works:

• SIMPLE – Yes, these involve a tad bit more work as you’ll need to make two small batches of treats for the layers – the chocolate chip cookie dough and the brownie batter. But you’ll use some of the same ingredients when doing so.
• INDULGENT – These layered brownies (or cookies?) are extremely indulgent. You may want to stop at one – or not! They make a great gift for your friends and neighbors too.
• IMPRESSIVE – I recommend making a batch (or two) of these slutty brownies for a gathering. Your guests will be impressed with the flavor and how pretty they are (which is important too)!

How to make Oreo Brownie Cookies:

Step 1
Make the cookie dough. Use a hand mixer to cream together the softened butter and both sugars. Add the egg and vanilla – and mix again. Then add the flour, baking soda, kosher salt, and cornstarch – and mix again. Stir in the chocolate chips.

Step 6
Let cool. Remove the pan from the oven and sprinkle a bit of kosher salt on top. Then push some mini Oreo cookies on the top of the brownie layer (one in each cookie).

These bars will come out much nicer if you wait a couple of hours to remove them from the pan. Let them fully cool, remove the brownies with the parchment paper, and slice.

Storing and Freezing:

• STORE these on your counter for up to three days, in an airtight container.
• You can FREEZE these bars for up to three months, in a freezer safe container or freezer bags.

Recipe FAQs:

Other Delicious Oreo Recipes:

• White Chocolate Oreo Truffles
• Easy Oreo Ice Cream Pie
• Oreo Ice Cream
• Snowman Oreos

Kitchen Tools Used: (affiliate links)

• Hand Mixer
• USA 8×8 Pans

Orange Scones

Coffee and pastries go hand in hand, and these scones are truly some of the best. We love them with Homemade Pumpkin Spice Lattes or Pumpkin Foam Cold Brew or just a tall glass of milk.

Why This Recipe Works:

• BUTTERY AND DELICIOUS – These scones are perfectly buttery and delicious. You’ll love the orange flavor too!
• TENDER AND FLAKY – Orange scones are tender on the insides and crisp on the outsides. They are flaky and full of zesty flavor.
• PERFECT BRUNCH RECIPE – We love serving scones for brunch along with an egg recipe. Try our Omelette Casserole, Breakfast Burritos with Bacon, or Ham and Gruyere Quiche.

Ingredient Notes:

The scone ingredients needed can easily be found at most grocery stores.

• The dry ingredients – all-purpose flour, granulated sugar, baking powder, and kosher salt.
• The wet ingredients – unsalted butter, one egg, half and half, and vanilla extract
• Oranges – zested and juiced

How to make Orange Scones:

Step 1
Prepare frozen butter. Use a box cutter to grate the frozen butter and place in the freezer in advance. I normally do this the day before I make scones.

Step 8
Shape the dough. Transfer scone mixture to the prepared surface. Use your hands to form it into a circle, about one-inch thick. (Try not to over-handle the dough.)

Slice the dough into 8 equal-sized triangles. Transfer triangles to the prepared baking sheet.

Step 11
Make glaze. In a small bowl, combine the orange glaze ingredients – melted butter, freshly squeezed orange juice, vanilla extract, and sifted powdered sugar. Mix until well combined.

NOTE: If the glaze is too runny, you’ll want to add additional powdered sugar. If it’s too thick, add a little more orange juice.

Recipe FAQs:

Recipe Tips:

1. Frozen butter works best. I recommend using a box grater to grate the frozen butter. Store in the freezer until ready to use.
2. When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is not too wet. (If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.)
3. If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream/half and half VERY slowly (just a few drops at a time).
4. Use flour on your baking mat or board to prevent the dough from sticking to it.
5. Be careful to NOT over-bake.

More Delicious Scones:

We love to keep scones in the freezer for weekend mornings. Try one of the following scone recipes next!

• Snickerdoodle Scones
• Maple Pecan Scones
• Petite Vanilla Bean Scones
• Pumpkin Chocolate Chip Scones

Kitchen Tools Used: (affiliate links)

• Box Grater
• Glass Mixing Bowls
• Baking Sheet

Peanut Butter Cups

Who can resist a chocolate peanut butter treat? Not me! This version of peanut butter cups are nutrient dense and just as good as the regular ones. Trust me!

Why This Recipe Works:

• SIMPLE RECIPE – This is a simple, no-bake recipe that requires only five ingredients. You’ll find these simple ingredients in your local grocery store.
• HEALTHIER TREATS – We’re using a healthier nut butter, pure maple syrup, and dark chocolate to up the nutrients in these treats.
• CUSTOMIZABLE – You can make these peanut butter cups your own and use your favorite substitutions. Try cashew butter or an all-natural peanut butter. Add another type of chocolate instead of dark chocolate. Add in some nuts (like almonds, pistachios, pecans, or peanuts) for even more protein.

What You’ll Need:

• Graham Crackers – We use crushed graham crackers in our No Bake Peanut Butter Balls and so I wanted to include them in these for extra flavor and sweetness.
• Almond Butter – Use any creamy almond butter you prefer. Or try another nut butter or even regular peanut butter. Your choice!
• Pure Maple Syrup – The maple syrup adds sweetness to these peanut butter cups. You can add more for extra sweetness (depending on your sweet tooth)!
• Vanilla Extract – We use Watkin’s vanilla extract – so delish!
• Bittersweet Chocolate – We love Ghirardelli dark chocolate but use whatever you prefer. Likewise, you can try milk chocolate or semi-sweet chocolate.

How to make Healthy Peanut Butter Cups:

Step 1
Prep. Add paper liners to a 12-cup muffin pan.

Other No Bake Treats:

We love a delicious no-bake treat and have many more for you to choose from!

• No Bake Chocolate Peanut Butter Bars
• No Bake Strawberry Cheesecake Bites
• No Bake Monster Cookie Balls
• No Bake Peanut Butter Balls
• Chocolate Scotcheroos Recipe

Recipe FAQs:

Kitchen Tools Used:

• USA Muffin Pan
• Large Baking Cups (liners)

Mint Brownies

The holidays would not be the same without the nostalgic flavors and smells of our youth, right? I’m a believer that there is no place like home during this special time of year, and I can still smell the peppermint, gingerbread, and cinnamon aromas from my childhood.

Why This Recipe Works:

• SIMPLE TO MAKE – These mint brownies can be made in one bowl in under an hour. They use simple pantry staple ingredients and are a perfect one to make with the kiddos.
• RICH AND INDULGENT – We love the decadence of brownies, especially with a minty spin. You can slice these smaller if you’re someone who only wants a couple of bites of indulgence after dinner!
• SOFT AND CHEWY – These mint brownies are soft, chewy, and fudgy. Just like we love them! One bite and you’ll be hooked.
• PERFECT FOR HOLIDAYS – The mint flavor is perfect for holidays, our favorite time of the year!

What You’ll Need:

• Butter – Use melted unsalted butter for this recipe.
• Sugar – You’ll need a combo of granulated sugar and brown sugar.
• Vanilla – I love the Watkin’s Vanilla brand.
• Eggs – Three eggs!
• Salt – I love using kosher salt in all of my recipes.
• Flour – A small amount of flour helps create a fudgy consistency.
• Chocolate – Three different types of chocolate, including bittersweet chocolate chips, unsweetened cocoa powder, and Andes Mints.

How to make Andes Mint Chocolate Brownies:

Step 1
Prep. Preheat oven to 350 degrees. Prepare an 8×8 pan by placing parchment paper in the pan so that it hangs over the edges by a few inches.

Step 2
Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until creamy. Let cool slightly.

NOTE: You can also melt the butter and chocolate in a glass mixing bowl or measuring cup right in your microwave. I occasionally use a pan to make sure I’m melting the chocolate super low (to avoid burning). Either method will work as long as you cook the butter and chocolate on low heat.

Storing and Freezing:

• Store mint brownies in an airtight container for 3-4 days.
• To freeze brownies, wrap them tightly in cling wrap and then place in a freezer bag. These freeze well for 3-4 months.

Recipe FAQs:

Other Mint Recipes:

• Mint Chip Ice Cream
• Peppermint Stick Ice Cream
• Peppermint Mocha Cookies

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• USA 9-Inch Pan

Caramel Cookies

Cookies are #1 on my list of desserts to create. They are pretty simple, especially since our family doesn’t have food allergies or sensitivities. It’s so simple to take a standard cookie recipe and start experimenting with different ingredients and adaptations.

Why This Recipe Works:

• SIMPLE – A caramel-stuffed chocolate chip cookie starts with our soft chocolate chip cookies and adds just one special ingredient. These homemade treats are simple to make and fun to make with kiddos.
• A CARAMEL SURPRISE – This chewy chocolate chip cookie recipe has a gooey caramel center, especially if eaten warm. The perfect balance of flavor. 
• SOFT AND CHEWY – Chewy cookies are the best cookies, in our opinion. Crispy edges and soft centers with a melty caramel spell perfection! Perfect cookies for holiday party trays!

Ingredients Used:

These simple ingredients are required to make your new favorite cookies. All are easily found in your local grocery store (except possibly the caramels which are linked below).

How to make Salted Caramel Stuffed Cookies:

Step 1
Make the cookie dough. In a large standing mixer using a paddle attachment, cream together the softened butter and sugars. Then add in eggs and vanilla and mix again – occasionally scraping down the sides of the bowl. 

In a separate bowl, combine the dry ingredients – flour, baking soda, salt, and cornstarch. Pour into the wet ingredients, and mix until just combined. Stir in chocolate chips.

Iced Snickerdoodle Scones

Oh the scones scones scones! Y’all know I’m obsessed with these little pastries. Mike and I love going to cute little coffee shops, and I ALWAYS order a scone. Sometimes we get good ones, sometimes not so much. So I’ve been fine-tuning my scone skills for several years now. Coffee and scones at home is a weekend tradition, for sure!

Why This Snickerdoodle Scone Recipe Works:

• SIMPLE TO MAKE – Once you understand the concept of scone making, these are a breeze to make. Trust me. You can make these tender and delicious scones too.
• TENDER AND FLAKY – These flaky scones are soft and flaky on the insides and crisp on the outsides.
• PERFECT HOLIDAY TREAT – We love that snickerdoodle flavor in these perfect scones and you will too. They taste just like Christmas morning!

How to make the Best Snickerdoodle Scones:

Step 1
Prep the butter. Use a box grater to shred the frozen butter. (OR use a sharp knife to cut the frozen butter into small cubes.) Keep it in the freezer until ready to use. You can do this in advance of making scones.

Step 4
Make the dough. Add the frozen butter to the dry ingredients and use your hands to mix it in well. You should see small bits of butter (like coarse crumbs). Be careful to not overwork the dough.

Then pour in the COLD wet ingredients, and mix with a spoon. Use your hands to work it into a large ball.

NOTE: If the dough is too try, add a bit more heavy cream.

Kitchen Tools Used: (affiliate links)

Dipped Cookies

We love a buttery shortbread cookie and these do not disappoint. Modeled after Ina Garten’s 4-ingredient cookies, these use a few extra ingredients and are still buttery and delicious. I recommend enjoying this crumbly cookie with a cup of coffee, tea, or a hot chocolate!

Why We Love These Cookies:

• JUST SEVEN INGREDIENTS – These chocolate-dipped shortbread cookies cookies use just seven simple ingredients that are easily found in most grocery stores.
• PREP AHEAD – These cookies are easy to prep ahead. You can freeze the dough logs or the baked and dipped cookies.
• SLICE-N-BAKE – I love easy slice-n-bake cookies and you’re going to love making these like we do. Make sure you roll the dough out carefully to ensure round cookies. A cookie cutter is not required for this recipe.
• VARIOUS WAYS TO DECORATE – We chocolate lovers enjoy them dipped but you can decorate these classic shortbread cookies in a variety of ways. These are stunning for holiday cookie exchanges!

Ingredients Used for Homemade Shortbread Cookies:

• Unsalted Butter
• Brown Sugar
• Large Egg
• Vanilla Bean Paste – or use pure vanilla extract
• All-Purpose Flour
• Kosher Salt
• Bittersweet Chocolate – While we use dark chocolate, white chocolate or milk chocolate would be nice too. You can even use almond bark.
• Optional – Add toppings like festive holiday sprinkles or any sprinkles of your choice!

How to make Chocolate Dipped Shortbread Cookies:

Just a few simple steps to make the best shortbread cookies recipe.

Step 1
Cream butter and sugar. In the bowl of a large standing mixer, combine the softened butter and brown sugar. Use the paddle attachment, start mixer on low, and cream the butter and sugar until light and creamy.

Recipe FAQs:

Other Holiday Treats:

What are your favorite flavors for holiday baking? I’ve got a few more in mind for you if you are planning to make a variety.

• CANDIES – Homemade Toffee or Peanut Butter Balls
• COOKIES – Snickerdoodle Cookies, Monster Cookies, Oatmeal Iced Cookies, or Chocolate Cut-Out Cookies
• GINGERBREAD TREATS – Easy Gingersnap Cookies or Gingerbread Truffles

Kitchen Tools Used: (affiliate links)

• KitchenAid Stand Mixer 
• USA Pan 9 x 13-Inch