These delicious layered bar cookies have a soft brown sugar crust, melting chocolate chips, and a brown sugar meringue crisp top. Yum.

These chewy, toasted pecan treats are a must for cookie munchers. Using caramel and chocolate drizzle makes them doubly delicious. Makes about 3 1/2 dozen.

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

A bit like macaroons, these have a lot in common with them, yet they’re a lot easier to make. Makes about 4 dozen cookies, or half as much if you sandwich them.

(Gluten-free)

Resembles a gingersnap a bit but with a brown sugary, cinnamony taste.

If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you.