Gluten-Free Oatmeal Cookies
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.
Chewy Oatmeal Raisin Cookies
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
These handheld treats are packable, snackable, sure-fire crowd-pleasers -- indoors and out.
Giant Cowboy Cookies
Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in a saddlebag. Whatever its origin, the combination of oats, chocolate, pecans, and coconut is undeniably delicious.
Chocolate Oatmeal Raisin Cookies
If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes.
Oatmeal Chocolate Chip Cookie
To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet for 1 to 2 minutes before transferring to wire cooling racks.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Pecan, Oat, and Dark-Chocolate-Chunk Cookies
These hearty treats are like a granola bar and a cookie rolled in one. This dough is sticky and a bit crumbly (but hey, it's gluten-free and vegan!) -- use damp hands to flatten. Cookies will crisp as they cool. Martha made this recipe on "Martha Bakes" episode 803.