Oatmeal Cookie Recipes

Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha Bakes" episode 809.

These soft, chewy cookies capture the flavor of a warm bowl of apple-cinnamon oatmeal.

With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that perfect pairing: chocolate and peanut butter.

These classic cookies freeze nicely.

Any dried fruit can be substituted for the raisins in these delicious cookies that make for the perfect snack. Be sure the cookies are completely cool before storing in an airtight container.

Irresistibly chewy, these oatmeal-raisin cookies gets its flavor boost from cinnamon.

No eggs? No problem. Even discerning eaters won't be able to taste the difference between these treats and traditional oatmeal cookies. This recipe adapted fromMartha Stewart's Cookies.

Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.

You can have your cake and eat it, too--as a cookie! The bases for these thumbprints are studded with grated carrots, chopped pecans, golden raisins, and rolled oats. The creamy filling features fresh goat cheese (cream cheese would work in its place) and a swirl of apricot jam. The result? Layers of flavor in every bite.

A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.

Wrap our customizable label around an 18-ounce oat container. Print our label from marthastewart.com/cookies-clip-art

This recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine.

In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to stick to one type of nut per batch.) To amp up the flavor and texture of the cookie, the oats are toasted in butter before being mixed into the dough. And if you don't like nuts, sunflower seeds are also delicious.

These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.

Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.

Including toasted wheat germ and a generous amount of raisins in these cookies makes them hearty.

Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.

You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate.

Submitted by Carol Osgood of Littleton, Colorado. As their name implies, these cookies are very large, so place six to eight cookies per sheet.

When mixed with oats, nuts, dried fruit, and honey, these amaranth cookies make for a tasty snack.

Lemon zest brightens brightens up these oatmeal cookies for a delicious wintry treat.

Strike a sweet note with this delectable treat, full of nutritious oats and sweey raisins.

These classic cookies are flavorful but intolerance-friendly, says baker Cybele Pascal, author of "The Allergen-Free Baker's Handbook." Gluten-free and dairy-free (plus egg-free, soy-free, and nut-free), these will please the pickiest dinner guest.