6 Classical Home-Made Cookies Recipes For All Occasions and Seasons

New home-made cookies recipes are always emerging seasonally, and they are often added to the cookie plate for your consumption.

Every single year, especially during festive periods, there are timeless treats again and again, and as you all probably know every holiday needs both new and old tradition to follow suite.

So, I would suggest that your make friends and family glow with excitement and engage their taste buds with these 10 home-made cookies recipes specially tabled for you.

Even if you have never made cookies before now, or you are a hard-core cookies freak (many of us are), you will pick up one or two things from this list of how to make your own home-made cookies.

Let’s get to it then.



Oatmeal cookies are one of the sweet treats many have enjoyed since childhood and they are a timeless classic kind of cookie. The kind of cookie I am sharing here have crispy edges and are chewy through the center; this is a very good cookie I must say.

You don’t believe me?

Wait till am done with this article.

Although there are numerous cookies recipes, and most likely you are familiar with a good number of them, the very best kind of oatmeal cookies recipe are the kind am sharing here.

I want to point out that here that whole oats and quick oats each on their own make a nice breakfast, but as far as cookies are concerned, old fashioned cookies are the best cookies you would want to try out.

Did you know that toasting your oats can make a huge difference in the flavor? I bet you had no idea but, if you did then you should know exactly what am talking about. Toasting the oats will change the way you actually make oatmeal cookies.

How To Make Oatmeal Cookies


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup packed light or dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups raisins
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3 1/2 cups old-fashioned whole oats, divided
  • 1 cup all-purpose flour


Measuring spoons(very essential)
Large baking sheet(s)
High-speed blender or food processor (optional)
Parchment paper or Silpat
Measuring cups
Medium mixing bowl
Stand mixer with paddle attachment or hand mixer and large bowl
Wire cooling rack


From the very start, preheat the oven to 350 degrees F and place 2 baking sheets with parchment paper. In a single layer, spread the oats on a large baking sheets and cook for 15-20 minutes.

Afterwards, remove the sheet from the oven and allow to cool. Also, add ½ cup of the oats. I suggest you toast to a blender until the oats is finely ground. The baking powder, whole and grounds oats, flour, salt and cinnamon should be whisked together.

Cream the butter and sugar in a large bowl until fluffy for about 2 minutes, then mix the eggs one at a time, and also beat in the vanilla.

Gently mix the dry ingredients with the mixer on a low, and fold the raisins into dough.

Transfer the baking sheets to the oven and bake for 8-9 minutes for chewy, soft cookies and 11-12 minutes for crispy cookies.

Finally remove from oven, allow to cool for 1-2 minutes on the baking sheets.



Between me and you, there are certain cookie recipes that are meant strictly for the holidays, unlike occasional cookies.  Trust me when I say that holiday cookies are just the best.

The peanut butter cookies fall under that category and it should be your one favorite Christmas cookie from now onwards.

Also, this recipe is one of the easiest as all you need do is just pop a little ball of peanut butter into a main muffin pan and bake until they are pale and puffy. Afterward, press the peanut butter cup into the center and voila you are done.

You see, I wasn’t kidding when I said it was the simplest.

Oh yeah, it is!


  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 48 miniature Reese’s peanut butter cups, unwrapped


Preheat the oven to 350 degrees F, then in a small bowl add flour, baking soda, salt and whisk up. Also, beat butter, sugar and peanut butter together until light fluffy, then add the egg and vanilla mix for another minute.

Reduce the mixer speed and add the ingredients and mix thoroughly, use the rubber spatula for final mix of the dough.

Finally, shape the dough into 1-inch balls and put in the cup of a muffin pan. Do not pressure the dough. Bake for the next 8-10 minutes until a light golden brown color is seen; remove from the oven and press the peanut butter cup in the middle of each cookie.

Allow, to cool for at least 10 minutes before removing form pans and your cookie is ready for consumption.



Linzer cookies looks more like sandwich cookies, but they have tender, rich crumb. Borne in the city of Linz, theses amazing cookies consist of crust made from groundnuts, almonds and flour.

It’s actually amazing that cookies can be made from those.

Furthermore, almonds are the initial point for Linzer cookies. Sliced or whole almonds can be used for this dough so long as you toast the nuts and add a magnitude of flavor. Also, try to buy almonds that are fresh, and not that one that has been laying on your shelf for the past year.


  • 1 large egg
  • 1/2 cup (2 1/2 ounces) whole, skin-on almonds
  • 2 1/4 cups (10 ounces) all-purpose flour, divided
  • 1 cup (7 ounces) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup seedless raspberry jam
  • 1/2 cup (2 ounces) powdered sugar
  • 1/2 teaspoon fine salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature


  • Rolling pin
  • Fine-mesh strainer
  • measuring cups and spoons
  • Food processor with blade attachment
  • Stand mixer with the paddle attachment
  • Parchment paper
  • Fluted round nesting cutters in 2-inch, and 1-inch


First of all, toast the almonds in a frying pan for about 8-minutes. Then allow the almonds to cool for about 20 minutes on a plate. Place the almonds in a food processor and add ½ cup of flour, process to a fine meal and later add 1 ¾ cups of flour and salt.

Also, beat the butter and sugar for about 3 minutes, add the vanilla and egg, return the mixer to medium speed and beat for a minute.  Add flour mixture and mix for about 30 seconds, stir the dough with a rubber spatula, then divide the dough into 2 equal portions about 4 ½ ounce each.

Furthermore, remove the dough form the refrigerator and unwrap, use 2 inch round cutter to cut as many round from the dough as possible then place 12 rounds on a paper lined baking sheets to cool for 30 minutes. Roll the remaining dough. Use 2 inch cutter to make rounds again, then use one inch cutter to make rounds again.

Finally, arrange the cookies in 2 racks and divide the oven into thirds and heat to 350 degree F. Bake the cookies until brown, allow to cool and serve.

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