Oatmeal Cookie Recipes

Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.

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

Add these delicious shortbread cookies to your cookie jar.

This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.

This wonderful recipe for oatmeal raisin cookies—New York Mayor Michael Bloomberg's favorite—is courtesy of the Gracie Mansion. Enjoy these with a glass of milk for the ultimate late night snack.

These classic cookies freeze nicely.

Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use a measuring tablespoon to scoop the dough, then level off.

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

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.

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.

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

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.

These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese filling goes in the middle.Print these nifty labels onto adhesive paper or attach with double-sided tape.

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

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.

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

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

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.

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

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.