Need a reason to bake up a batch of chewy oatmeal cookies? Here’s one: April 30 is National Oatmeal Cookie Day. And another reason? Oatmeal is a nutrition powerhouse – loaded with fiber. Of course, you don’t have to tell your kids that. And these recipes will have them hooked on oatmeal! Keep it simple by making the best ever oatmeal cookies or chocolate chip oatmeal cookies. For added flavor, try soft-baked monster cookies or salty caramel and pecan cookies. Use less sugar and cut out the butter to make healthy oatmeal cookies. For something fun for the morning, try chewy oatmeal raisin breakfast bars.
These simple best ever oatmeal cookies from Land O’Lakes include classic ingredients like quick-cooking oats, brown sugar, flour, eggs, vanilla, baking soda, salt and butter. Lots of butter. Drop the mixed batter in large tablespoons onto the cookie sheet and bake. One tip from the recipe: Drizzle the cookies with chocolate once cooled to dress them up.
This is my kids’ all-time favorite goody recipe – chocolate chip oatmeal cookies from King Arthur Flour. The batter includes both brown and granulated sugar along with oats, flour and chocolate chips. The combination makes a hefty dough that’s crisp the first day and mellows into chewy goodness on day two (if they last that long!).
These sweets have it all – peanut butter, M&Ms, chocolate chips and oatmeal. This oversized soft-baked monster cookie recipe from Sally’s Baking Addiction is designed to be baked into large, fluffy cookies packed with flavor. If you need cookies for a party, make a double batch of these!
Forty-eight cookies. That’s how many sweets you’ll have after making a big batch of these salty caramel and pecan oatmeal cookies from Midwest Living. The chewy caramel comes from caramel baking bits that are mixed into the sweet, oatmeal batter. Once you form the dough into balls, sprinkle with sea salt before baking.
These chewy oatmeal raisin breakfast bars from Pillsbury are quick and easy to put together. Mix pre-packaged refrigerated oatmeal cookie dough with extra oats, chopped walnuts, coconut, dried cranberries and chocolate chips. Press the batter into a 9″ square pan lined with foil and bake. The last step? Drizzle with softened hazelnut spread.