Oatmeal Cookie Recipes

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.

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

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.

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.

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

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.

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.

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

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

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

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.

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

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

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

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

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.

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

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

This dough can also be used for Chocolate-Pecan, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.