35 Best Comfort Food Recipes

There’s something magical about comfort food that goes beyond just satisfying hunger. These dishes wrap us in culinary hugs, taking us back to childhood kitchens, family gatherings, and moments when everything felt right in the world. I’ve spent years perfecting these recipes, and today I’m sharing my ultimate collection of comfort foods that will nourish both body and soul.

In this collection, you’ll find everything from creamy mac and cheese to hearty stews that simmer all day, filling your home with irresistible aromas. These recipes aren’t just meals—they’re remedies for tough days, celebrations for good ones, and reliable companions through all of life’s seasons.

Classic American Comfort Foods

1. Ultimate Creamy Mac and Cheese

My mac and cheese recipe has been perfected over dozens of family gatherings. The secret? A combination of three different cheeses and a splash of mustard powder that adds depth without overwhelming the palate.

Ingredients:

• 1 pound elbow macaroni
• 6 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 4 cups shredded cheese blend (equal parts sharp cheddar, Gruyère, and Colby Jack)
• 1 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking dish.
2. Cook the macaroni according to package directions, but stop 2 minutes short of recommended time. The pasta should be slightly undercooked. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until it forms a smooth paste.
4. Gradually whisk in the warmed milk and cream, continuing to whisk until the mixture is smooth and begins to thicken, about 5 minutes.
5. Remove from heat and stir in the cheese blend, mustard powder, garlic powder, and cayenne if using. Stir until cheese is completely melted and sauce is smooth.
6. Season with salt and pepper to taste.
7. Fold in the cooked macaroni until well coated with the cheese sauce.
8. Transfer to the prepared baking dish.
9. Mix the panko breadcrumbs with melted butter and sprinkle over the mac and cheese.
10. Bake for 25-30 minutes until bubbly and golden brown on top.
11. Let rest for 10 minutes before serving. Garnish with chopped parsley.

2. Classic Meatloaf with Tangy Glaze

Meatloaf might not win beauty contests, but when done right, it’s the definition of comfort on a plate. My version includes a sweet and tangy glaze that caramelizes beautifully during baking.

Ingredients:

• 2 pounds ground beef (80/20 mix)
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 2 eggs, lightly beaten
• 3/4 cup breadcrumbs
• 1/3 cup milk
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the glaze:

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil.
2. In a small bowl, mix breadcrumbs and milk. Let sit for 5 minutes to create a panade.
3. In a large bowl, combine ground beef, onion, garlic, eggs, breadcrumb mixture, ketchup, Worcestershire sauce, thyme, salt, and pepper. Mix gently with your hands until just combined—don’t overmix.
4. Shape the mixture into a loaf on the prepared baking sheet.
5. Mix all glaze ingredients in a small bowl and spread half over the meatloaf.
6. Bake for 40 minutes, then spread remaining glaze over the top and bake for an additional 15-20 minutes, or until internal temperature reaches 160°F.
7. Let the meatloaf rest for 10 minutes before slicing and serving.

3. Flaky Chicken Pot Pie

Nothing says comfort quite like breaking through a golden, flaky crust to reveal a creamy chicken filling. This pot pie is a complete meal in itself, packed with vegetables and tender chicken pieces.

Ingredients:

• 2 pie crusts (homemade or store-bought)
• 3 cups cooked chicken, shredded
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large skillet. Add onions, carrots, and celery, and cook until softened, about 8 minutes.
3. Add butter to the pan and melt. Stir in flour and cook for 1-2 minutes.
4. Gradually add chicken broth and milk, stirring constantly until mixture thickens.
5. Add chicken, peas, thyme, salt, and pepper. Stir to combine and remove from heat.
6. Line a 9-inch pie dish with one pie crust. Pour in the filling.
7. Place the second crust on top, seal and crimp the edges, and cut several small slits in the top to allow steam to escape.
8. Brush the top crust with beaten egg.
9. Bake for 30-35 minutes until crust is golden brown.
10. Allow to cool for 10 minutes before serving.

Southern Comfort Classics

4. Creamy Shrimp and Grits

As someone who lived in the South for years, I’ve learned that proper shrimp and grits should be creamy, cheesy, and have just the right amount of kick. This recipe delivers on all fronts.

Ingredients:

• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup heavy cream
• 4 tablespoons butter, divided
• 1 cup sharp cheddar cheese, shredded
• 1 pound large shrimp, peeled and deveined
• 4 slices bacon, diced
• 1 small onion, finely diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1/2 cup green onions, sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Cajun seasoning
• Salt and pepper to taste

Instructions:

1. In a large saucepan, bring chicken broth to a boil. Slowly whisk in grits. Reduce heat to low and cook, stirring occasionally, for about 30 minutes or until grits are creamy and tender.
2. Stir in cream, 2 tablespoons butter, and cheese. Season with salt and pepper. Keep warm.
3. In a large skillet, cook bacon until crispy. Remove and set aside, leaving the drippings in the pan.
4. Season shrimp with Cajun seasoning, salt, and pepper.
5. In the same skillet with bacon drippings, cook shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
6. Add remaining 2 tablespoons butter to the skillet. Add onion and bell pepper, cooking until softened, about 5 minutes.
7. Add garlic and cook for another minute.
8. Return shrimp to the skillet, add lemon juice, and toss to combine. Cook for 1 minute more.
9. Serve the shrimp mixture over the warm grits. Garnish with crumbled bacon and green onions.

5. Slow-Cooked Pulled Pork

This pulled pork is a labor of love, requiring patience but minimal active cooking time. The result is tender, flavorful meat perfect for sandwiches, tacos, or simply enjoying on its own.

Ingredients:

• 5-6 pound pork shoulder/butt
• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper (optional)
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 large onion, quartered
• 4 garlic cloves, smashed

For serving:

• Burger buns
• Coleslaw
• Pickles
• BBQ sauce of choice

Instructions:

1. Mix all the dry spices, brown sugar, salt, and pepper in a bowl to make a rub.
2. Trim excess fat from the pork shoulder if desired. Coat the entire pork shoulder generously with the spice rub.
3. Place quartered onions and smashed garlic in the bottom of a slow cooker.
4. Place the seasoned pork on top of the onions and garlic.
5. Mix apple cider vinegar and water, and pour around (not over) the pork.
6. Cover and cook on low for 8-10 hours, or until the meat is very tender and easily pulls apart with a fork.
7. Remove the pork from the slow cooker and let it rest for 10 minutes.
8. Shred the pork using two forks, discarding any large pieces of fat.
9. Skim the fat from the cooking liquid if desired, then return the shredded pork to the slow cooker and mix with the cooking juices. Keep warm until ready to serve.
10. Serve on burger buns with coleslaw, pickles, and BBQ sauce.

6. Buttermilk Fried Chicken

Achieving the perfect fried chicken requires attention to detail, from the buttermilk brine to the temperature of the oil. This recipe creates chicken that’s crispy outside, juicy inside, and utterly irresistible.

Ingredients:

• 3 pounds chicken pieces (mix of thighs, drumsticks, and wings)
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 1 tablespoon cayenne pepper (adjust to taste)
• 2 teaspoons salt
• 2 teaspoons black pepper
• Oil for frying (vegetable, canola, or peanut)

Instructions:

1. In a large bowl, mix buttermilk and hot sauce. Add chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. In a large bowl, combine flour with all seasonings and mix well.
3. Remove chicken from buttermilk, allowing excess to drip off.
4. Dredge each piece thoroughly in the seasoned flour mixture.
5. Let the coated chicken rest on a wire rack for 15-20 minutes to help the coating adhere.
6. Meanwhile, heat oil in a large, heavy-bottomed pot or deep fryer to 325°F (165°C).
7. Fry chicken in batches, being careful not to overcrowd the pot. Cook for approximately 15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
8. Transfer to a wire rack set over paper towels to drain excess oil.
9. Let rest for 10 minutes before serving.

Hearty Italian Favorites

7. Authentic Lasagna Bolognese

A true lasagna Bolognese takes time but rewards you with layers of rich meat sauce, creamy béchamel, and tender pasta. This is weekend cooking at its finest.

Ingredients:

• 12 lasagna noodles
• 1 tablespoon olive oil
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 pound ground beef
• 1 pound ground pork
• 1 cup red wine
• 2 (28 oz) cans crushed tomatoes
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the béchamel sauce:

• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 4 cups milk, warmed
• 1/2 teaspoon nutmeg
• Salt and white pepper to taste

For assembly:

• 2 cups Parmigiano-Reggiano cheese, grated
• 1 cup mozzarella cheese, shredded

Instructions:

1. Start with the Bolognese sauce: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 8 minutes.
2. Add garlic and cook for another minute.
3. Add ground beef and pork, breaking it up with a spoon, and cook until browned.
4. Pour in red wine, scraping up any browned bits from the bottom of the pot. Cook until wine has reduced by half.
5. Add crushed tomatoes, tomato paste, bay leaves, oregano, and basil. Season with salt and pepper.
6. Reduce heat to low and simmer, partially covered, for at least 2 hours (3-4 hours is even better), stirring occasionally.
7. For the béchamel: In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2 minutes.
8. Gradually whisk in warm milk, continuing to whisk until smooth.
9. Cook, stirring frequently, until the sauce thickens and can coat the back of a spoon, about 10 minutes.
10. Season with nutmeg, salt, and white pepper.
11. Cook lasagna noodles according to package directions, but keep them slightly undercooked. Drain and lay them flat on kitchen towels.
12. Preheat oven to 375°F (190°C).
13. Assemble the lasagna: Spread a thin layer of Bolognese sauce in the bottom of a 9×13 inch baking dish.
14. Arrange a layer of noodles over the sauce. Spread with some Bolognese sauce, followed by some béchamel, and a sprinkle of Parmigiano-Reggiano.
15. Repeat the layers until all ingredients are used, ending with béchamel and a generous topping of Parmigiano-Reggiano and mozzarella.
16. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, or until cheese is golden and bubbly.
17. Let rest for 15 minutes before serving.

8. Creamy Risotto with Mushrooms

Risotto requires patience and attention, but the creamy, comforting result is worth every minute spent stirring. This mushroom version is earthy, rich, and deeply satisfying.

Ingredients:

• 6 cups chicken or vegetable broth
• 3 tablespoons olive oil, divided
• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 large shallot, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 tablespoons butter, divided
• 1 cup Parmesan cheese, freshly grated
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Instructions:

1. In a medium saucepan, bring broth to a simmer, then reduce heat to low to keep warm.
2. In a large, heavy-bottomed pan, heat 2 tablespoons olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 8-10 minutes. Season with salt and pepper. Transfer to a plate and set aside.
3. In the same pan, heat remaining 1 tablespoon olive oil. Add shallot and cook until translucent, about 3 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Add rice and stir to coat with oil, toasting for about 2 minutes until edges become translucent.
6. Add wine and stir until mostly absorbed.
7. Begin adding warm broth, one ladle at a time, stirring almost constantly and waiting until each addition is nearly absorbed before adding more.
8. Continue this process for about 18-22 minutes, until rice is creamy but still has a slight bite (al dente).
9. Stir in reserved mushrooms, 3 tablespoons butter, Parmesan cheese, and thyme. Remove from heat.
10. Adjust seasoning with salt and pepper as needed.
11. Let risotto rest for 2 minutes, then stir in remaining 1 tablespoon butter.
12. Serve immediately, garnished with fresh parsley.

9. Spaghetti and Meatballs

This Italian-American classic combines tender meatballs with a rich tomato sauce and perfectly cooked pasta. It’s the ultimate family meal that brings everyone to the table.

Ingredients: For the meatballs:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/2 cup Parmesan cheese, grated
• 2 eggs, beaten
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

For the sauce:

• 2 tablespoons olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 (28 oz) cans crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 bay leaves
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup fresh basil, torn

For serving:

• 1 pound spaghetti
• Fresh basil leaves
• Grated Parmesan cheese

Instructions:

1. For the meatballs: In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes to create a panade.
2. In a large bowl, combine ground beef, pork, panade, Parmesan, eggs, garlic, parsley, oregano, red pepper flakes, salt, and pepper. Mix gently with your hands until just combined.
3. Form mixture into 1.5-inch meatballs.
4. In a large skillet, heat olive oil over medium heat. Working in batches, brown meatballs on all sides, about 5-6 minutes per batch. They don’t need to be fully cooked through. Transfer to a plate.
5. For the sauce: In the same skillet, add more olive oil if needed. Add onion and cook until softened, about 5 minutes.
6. Add garlic and cook for 30 seconds until fragrant.
7. Add crushed tomatoes, tomato paste, oregano, dried basil, bay leaves, and sugar. Season with salt and pepper.
8. Bring to a simmer, then carefully add the meatballs to the sauce.
9. Cover and simmer on low heat for 25-30 minutes, until meatballs are cooked through and sauce has thickened.
10. Remove bay leaves and stir in fresh basil.
11. Meanwhile, cook spaghetti according to package directions until al dente. Drain.
12. Serve spaghetti topped with meatballs and sauce, garnished with fresh basil and grated Parmesan.

Asian-Inspired Comfort Dishes

10. Chicken Ramen with Soft-Boiled Eggs

While traditional ramen takes days to prepare, this simplified version delivers complex flavors in a fraction of the time—perfect for warming up on chilly evenings.

Ingredients:

• 4 cups chicken broth
• 4 cups water
• 1 ounce dried shiitake mushrooms
• 1 (2-inch) piece ginger, sliced
• 4 garlic cloves, smashed
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 chicken breasts, boneless and skinless
• Salt and pepper to taste
• 4 eggs
• 12 ounces ramen noodles (fresh if available)
• 4 green onions, thinly sliced
• 1 cup baby spinach
• 1 sheet nori, cut into strips
• 1 tablespoon toasted sesame seeds
• Chili oil or sriracha for serving (optional)

Instructions:

1. In a large pot, combine chicken broth, water, dried mushrooms, ginger, garlic, soy sauce, mirin, and sesame oil. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Season chicken breasts with salt and pepper. In a skillet, heat vegetable oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Let rest for 5 minutes, then slice.
3. For soft-boiled eggs: Bring a pot of water to a boil. Gently lower eggs into water and cook for exactly 6 minutes and 30 seconds. Transfer immediately to an ice bath. Once cool, peel carefully.
4. Strain the broth, discarding solids. Return broth to a simmer.
5. Cook ramen noodles according to package directions.
6. To assemble: Divide noodles among four bowls. Ladle hot broth over noodles. Top each bowl with sliced chicken, halved soft-boiled eggs, green onions, spinach, nori strips, and sesame seeds.
7. Serve with chili oil or sriracha on the side for those who want to add heat.

11. Korean Beef Bulgogi

This sweet and savory dish comes together quickly and delivers deep flavor with minimal effort. It’s perfect served over rice with kimchi on the side.

Ingredients:

• 1 1/2 pounds rib eye or sirloin steak, thinly sliced against the grain
• 1/3 cup pear, grated (Asian pear preferred, but any pear works)
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons rice wine or mirin
• 1/2 large onion, thinly sliced
• 2 green onions, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame seeds
• Steamed rice, for serving
• Lettuce leaves, for serving (optional)
• Kimchi, for serving (optional)

Instructions:

1. In a large bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and rice wine. Mix well.
2. Add sliced beef and onion to the marinade. Mix to ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, up to overnight.
3. Heat vegetable oil in a large skillet over high heat.
4. Add marinated beef and onions (including the marinade) in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes until beef is cooked through and slightly caramelized at the edges.
5. Add green onions during the last 30 seconds of cooking.
6. Garnish with toasted sesame seeds.
7. Serve over steamed rice with lettuce leaves for wrapping and kimchi on the side if desired.

Soup and Stew Comfort

12. Classic Beef Stew

This hearty stew simmers slowly, allowing the flavors to meld and the beef to become fork-tender. It’s a complete meal in a bowl, perfect for cold winter nights.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• 3 tablespoons vegetable oil, divided
• 2 large onions, roughly chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 large carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 1 pound baby potatoes, halved
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Pat beef dry with paper towels. Toss with flour, salt, and pepper until evenly coated.
2. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Working in batches, brown beef on all sides, about 8 minutes per batch. Transfer to a plate.
3. In the same pot, add remaining oil if needed. Add onions and cook until softened, about 5 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Stir in tomato paste and cook for 1 minute.
6. Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer until reduced by half, about 5 minutes.
7. Return beef to the pot. Add beef broth, bay leaves, thyme, and rosemary. Bring to a simmer.
8. Reduce heat to low, cover, and simmer gently for 1.5 hours.
9. Add carrots, celery, and potatoes. Continue to simmer, covered, for another 45 minutes, or until vegetables and beef are very tender.
10. Stir in frozen peas and cook for an additional 5 minutes.
11. Remove bay leaves. Taste and adjust seasoning if necessary.
12. Serve hot, garnished with fresh parsley.

13. Creamy Potato Leek Soup

This velvety soup is elegant enough for company but comforting enough for a quiet night in. The combination of potatoes and leeks creates a silky texture and subtle flavor.

Ingredients:

• 3 tablespoons butter
• 4 large leeks, white and light green parts only, thinly sliced
• 3 garlic cloves, minced
• 1.5 pounds russet potatoes, peeled and cubed
• 6 cups chicken or vegetable broth
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• 1 cup heavy cream
• Salt and white pepper to taste
• Chives, finely chopped, for garnish
• Croutons, for serving (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add leeks and cook until softened but not browned, about 10 minutes.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add potatoes, broth, bay leaves, and thyme. Bring to a boil.
4. Reduce heat and simmer, partially covered, until potatoes are very tender, about 20 minutes.
5. Remove bay leaves. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer in batches to a blender.
6. Return to low heat and stir in heavy cream. Warm through but do not boil.
7. Season with salt and white pepper to taste.
8. Serve hot, garnished with chopped chives and croutons if desired.

Sweet Comforts

14. Classic Chocolate Chip Cookies

Everyone needs a reliable chocolate chip cookie recipe, and this one delivers cookies with crispy edges, chewy centers, and plenty of chocolate in every bite.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat butter and both sugars until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time, then vanilla, until well incorporated.
5. Gradually add flour mixture, mixing just until combined.
6. Fold in chocolate chips and nuts if using.
7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9-11 minutes, until edges are golden but centers are still soft.
9. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

15. Apple Crisp with Vanilla Ice Cream

This apple crisp comes together quickly but tastes like you spent hours in the kitchen. The contrast of warm spiced apples and cold vanilla ice cream makes it irresistible.

Ingredients: For the filling:

• 6 large apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour

For the topping:

• 1 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/2 cup chopped pecans or walnuts (optional)

For serving:

• Vanilla ice cream

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, t