Kids and adults will look forward to lunchtime knowing that there's a special homemade treat waiting for them. Choose from our easy cookie recipes, including oatmeal-raisin, chocolate chip, apple, banana-walnut, peanut butter, and sugar cookies; no-bake crispy rice treats; and more.

Old-fashioned rolled oats and raisins give these cookies a satisfying texture. Whip up the dough in just 10 minutes.

Soft and chewy in the center and a little bit crunchy around the edges, these chocolate chip cookies combine the best of both worlds. The dough can be refrigerated for up to five days.

The brown sugar in this classic recipe makes the peanut butter cookies stay moist and chewy. You can store these treats in an airtight container for up to a week, but good luck keeping them around for that long!

Nobody can resist these chewy, lemon zest-flecked sugar cookies. If you like, you can substitute orange or lime zest for the lemon.

These iced cookies are moist and sweet, thanks to raisins and diced Granny Smith apple. Ground nutmeg and cloves add warmth.

These moist zucchini cookies get a subtle crunch from cornmeal. Lemon zest gives them a fresh and lively flavor.

Twelve ounces of melted bittersweet chocolate makes these cookies rich and fudgy. Using a high proportion of eggs to flour gives them a tender, brownielike texture.

Use chopped dried apricots for a delightfully tart twist on traditional oatmeal-raisin cookies. Slivered almonds add crunch.

Big, chewy ginger-molasses cookies get a pleasant bite from black pepper. To make the dough easier to work with, put it in the freezer for 20 minutes before rolling into balls.

Old-fashioned rolled oats and chopped walnuts give these moist cookies a chewy, crunchy texture. This is a perfect way to use up ripe bananas.

Make marshmallow crispy-rice treats extra-special with peanut butter chips and melted chocolate. You can roll these into little clusters or press them into a pan and cut into squares.

Brown sugar gives a caramel-like flavor to these crumbly shortbread cookies. Chopped pecans make them wonderfully rich.

These flourless chocolate chip and peanut-studded peanut butter cookies are a snap to make. Kids will love to help mix the dough and shape the cookies.

Equal parts white and whole-wheat flours add a healthy twist to these cookies. Using vegetable oil instead of butter reduces the saturated fat.

Cookies and glaze alike are made with lemon zest and juice for a double dose of refreshing tartness. You can also make this recipe with oranges or limes.

These fudgy cookies have melted chocolate in the batter and semisweet chocolate chunks swirled throughout. Be sure not to overbake them -- they are meant to be soft and chewy.

Chop chocolate-covered toffee candy bars and mix into the dough of these extra-special peanut-butter cookies. These are perfect treats for lunchboxes and care packages.

These big, chewy drop cookies have crackly, sugar-dusted tops. Sour cream makes them extra moist.

No need to choose between oatmeal, chocolate chip, or pecans -- you can have them all with these cookies! Add dried cherries or raisins too, if you like.

A spoonful of instant espresso powder intensifies the fudgy flavor of these cookies. Melted chocolate, cocoa powder, and chocolate chunks make these a chocolate-lover's dream.