Chewy Oatmeal Raisin Cookies
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
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.
No-Bake Chocolate and Peanut Butter Oatmeal Bars
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.
Carrot-Cake Thumbprint Cookies
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.
These handheld treats are packable, snackable, sure-fire crowd-pleasers -- indoors and out.
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).