Ginger Oatmeal Raisin Cookies (Pictured)
Be surprised by a delightful ginger taste within this classic oatmeal raisin cookie.
Click Here to see the Ginger Oatmeal Raisin Cookies Recipe
Cinnamon Oatmeal Raisin Cookies
Chock-full of oats, pecans, and raisins, these cookies are perfect for a lunchbox treat or an afternoon snack.
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Coconut Cherry Oatmeal Cookies
This chunky cookie is full of good things - dried cherries, coconut, oats, and white chocolate chips. Bake up a batch to share with your family.
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Oatmeal Chocolate Chip Cookies
These are fun and easy to make and are crazy delicious when dunked in ice-cold milk. They look particularly cute stacked in a mason jar and given as homemade gifts or party favors - give them out with an individual-sized carton of milk and your job is done!
Classic Oatmeal Cookies
If you hate raisins (I do... Sorry, raisins!), try subbing in chocolate chips or dried cherries instead. If you're some sort of oat maniac, you can dump in as much as another 1/3 cup of oats and be just fine.
Click Here to see the Classic Oatmeal Cookies Recipe
Chocolate Ginger Bliss Oatmeal Cookies Recipe
Trail mix is added to these cookies for a mixture of dried fuit, chocolate, nuts, and ginger.
1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
1/4 teaspoon buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
Pinch of sea salt
1/2 cup unsalted butter, room temperature
3/4 cup firmly packed light brown sugar
1/4 cup agave nectar
1/2 teaspoon vanilla extract
3/4 cup trail mix including dried fruit, chocolate, nuts, and ginger such as Naturebox Chocolate Ginger Bliss
Preheat oven to 350 degrees.
In a medium bowl, stir together oats, flours, baking soda, baking powder, cinnamon, and salt.
In large bowl, with mixer at medium speed, beat butter and brown sugar with until fluffy, scraping bowl occasionally about 1 to 2 minutes. Add egg, agave nectar, and vanilla; beat 30 seconds. Add oat mixture; beat until just combined. Fold in trail mix.
Drop about 2 tablespoons cookie dough 2 inches apart onto parchment-lined cookie sheets. Bake until edges of cookies are golden brown and centers are slightly soft, about 11 to 12 minutes, rotating cookie sheets halfway through baking. Cool cookies on cookie sheets 5 minutes, then transfer to wire rack.
Special Designations: Vegetarian
*Recipe Courtesy of Lori Yates of Foxes Love Lemons
Click Here to see The Daily Meal's 50 Best Cookie Recipes
-Emily Jacobs, The Daily Meal