I've recently become a full-time coupon clipper. I used to do it haphazardly, but in all honestly it was mostly limited to bringing in the voucher for a free pair of Victoria's Secret underwear or stealing the 10% off coupons that Banana Republic sent my mother in the mail. Those actually seemed like value plays—who doesn't want free cheeky bikinis?—whereas remembering to bring in the 50 cent coupon for bananas wasn't worth my time. More

We've been eating enough Oreos in the past few weeks to notice that everyone on staff eats them differently. Some people can't eat Oreos unless there's milk in the office. Some people maximize the creme-to-cookie ratio, others the cookie-to-creme. And a few really, really weird things went down with dunking and mushing and spooning. Check out how we eat our Oreos! More

Once upon a time, in my lunchbox and in the lunchboxes of the other kids at my lunch table, there was just one kind of Oreo. You know. An Oreo. The lucky kids had Double Stuf. But that was about it. Now, there are dozens of variations of the classic cookie. So we, of course, had to try them all out. More

In these unique cookies, a sweet cream cheese dough is topped by a chewy, light pecan-date meringue. More

True: traditional whoopie pies are not pie at all—rather, they are cake-like cookies with frosting sandwiched in between. But in the case of the Coconut Cream Whoopie Pie, you can have your cake and eat your pie, too: the rich filling is sort of like a mix between coconut frosting and cream pie filling. More

I've never been a huge fan of Fig Newtons, now somewhat hilariously re-branded as just "Newtons"—what's wrong with figs, guys?—but I'm pretty content with the Cranberry Citrus Oat "Newtons Fruit Thins" hanging out on my desk right now. They're not quite cookies or crackers, but fit comfortably into the in-between "biscuit" genre; at least, that's what they'd be called in Britain. (It's a pretty useful term. I'd like to see more biscuits here.) More

I like to play this game where I imagine what I would have done if I had been born in a different time or place. For example, if I had been born in medieval times, would I still be so interested in food? Would I have sat at the table, complaining that someone had under-seasoned the boar or overcooked the mutton pie? More

These pecan squares have a deep caramel flavor. More

[Photograph: Leela Punyaratabandhu] The most difficult thing about this recipe is to gauge just the right consistency of the dough; if it's too dry, you can't roll it into balls and if it's too wet, the flowers won't hold their... More

The other week, I noticed a few new varieties in the cookie aisle. Chips Ahoy with Reese's? Okay, those I could get behind. Chips Ahoy with Heath Bar crumbles? Ditto. And—what were these—meltable Chips Ahoy? I'm a sucker for anything called "chewy gooey." Okay, Ahoy, let's give these a try. More