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.

Nut butters are one of those things that seem more difficult to make than they really are. All you need is nuts and a little bit of oil to help the nuts blend together smoothly in a food processor. Instead of using peanuts, opt for cashews, which have a richer and slightly sweeter taste. Add a fair amount of salt to give it a more savory taste that works great as a dip or spread on a sandwich. The effect is similar to peanut butter, but milder. If you want to make”chunky” nut butter, finely chop a handful of cashews beforehand, then stir them into the butter once it is blended.

One type of cookie seems to consistently turn out to have a good chew: peanut butter, especially if you bake them at a low temperature. The problem is that they are peanut butter flavored. You can get around this and achieve the same chew with cashew butter. The cookies turn out perfectly chewy and, incredibly, you don’t taste cashew at all. The mild, lightly sweet, buttery flavor is blended into the cookie. Try this with chocolate chips, raisins, or any other add-in you like in your cookies.