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MAKES ABOUT 54 COOKIES.

S’MORES CLUSTERS

Kids of all ages will appreciate the decadent campfire combination of chocolate, marshmallows, and graham crackers in these easily assembled cookie clusters.

2 cups semisweet chocolate chips

3 cups miniature marshmallows

12 whole honey graham crackers, coarsely crushed

Line cookie sheets with wax paper.

Place chocolate chips in large microwave-safe bowl. Microwave on high for 2 minutes, stopping every 30 seconds to stir chocolate, until chocolate is melted.

Stir the marshmallows and graham pieces into the melted chocolate until evenly coated.

Working quickly, drop tablespoonfuls of the s’more mixture onto wax-paper-lined cookie sheets. Refrigerate for 30 minutes or until chocolate is set. Store in covered container in refrigerator.

MAKES ABOUT 32 CLUSTERS.

SOFT BANANA BROWNIE COOKIES

Chocolate and banana are clearly made for each other in these soft, cake-like cookies. They’re great to pack into lunchbags. Moreover, it’s quite likely you have all the ingredients you need in your kitchen right now.

1 medium-sized, ripe banana

1 large egg

1 tablespoon vegetable oil

1 (19.5- to 19.8-ounce) package brownie mix

1 cup milk or white chocolate chips

1 cup chopped walnuts (optional)

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Mash the banana in a medium mixing bowl. Add the egg, oil, and brownie mix. Mix with a wooden spoon until just blended and all the dry ingredients are moistened. Stir in chocolate chips.

Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Sprinkle with chopped walnuts, if desired.

Bake for 10–13 minutes, until set at edges and just barely set at center when lightly touched (do not overbake). Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

MAKES ABOUT 48 COOKIES.

SPECIAL K CHEWIES

These classic caramel-peanut butter chews are an all-time favorite at my graduate school alma mater, Indiana University, where they have been prepared and served on campus for more than a generation. The mixture hardens quickly, so be sure to prep the cookie sheets before you start cooking.

½ cup sugar

½ cup corn syrup

¾ cup creamy peanut butter

1 teaspoon vanilla extract

4 cups Kellogg’s Special K cereal

Line cookie sheets with wax paper.

Combine the sugar and corn syrup in a medium-size saucepan. Bring mixture to a boil, cooking and stirring constantly, until sugar is completely dissolved.

Remove from heat. Stir in the peanut butter and vanilla until smooth.

Add the cereal to the peanut butter mixture, stirring until well coated. Working quickly, drop the mixture by heaping teaspoonfuls onto the wax paper. Let stand in cool place to harden. Store tightly covered between layers of wax paper.

MAKES ABOUT 22 COOKIES.

SPICY DOUBLE-GINGER CHOCOLATE CHIPPERS

This version is spicy and robust thanks to a double dose of ginger and a dash of pepper.

1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough

½ cup finely chopped crystallized/ candied ginger

1 teaspoon ground ginger

¼ teaspoon cracked black pepper (optional)

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the crystallized ginger, ground ginger, and pepper, if desired; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.

Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.

Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely.

MAKES 26 COOKIES.

TEXAS-SIZED RED VELVET SOFTIES WITH CREAM CHEESE FROSTING

Texas-sized indeed—these great big, bright red cookies are more like little cakes than cookies. As big as they are, most people will still want more than one.

1 cup jarred applesauce

1/3 cup butter, softened

1 (18.25-ounce) package red velvet cake mix

2 large eggs

½ cup milk