Oatmeal Cookie Recipes

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.

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.

Add these delicious shortbread cookies to your cookie jar.

Everyone will adore this outsize version of the classic treat. Each crisp-chewy cookie is spiced with cinnamon and studded with dark, golden, and Monukka raisins.

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

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.

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.

These classic cookies freeze nicely.

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

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.

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

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.

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.

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.

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

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.

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.

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

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.