Recipes for "oatmeal"

Gather all ingredients.

Pour the boiling water over the quick oats and let stand for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, then mix in oats and vanilla.

Combine baking soda, salt, cinnamon, and flour; mix until combined. Add the raisins to flour mixture and coat well.

Add raisin and flour mixture to the oatmeal mixture and stir to combine.

Pour cake batter into the prepared pan.

Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

In a medium mixing bowl, sift together flour and baking powder. Add the remaining ingredients and stir to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes. Flip and cook the other side. Serve warm with syrup or jam.

Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.

In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.

Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.

Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Mix milk and vinegar together in a bowl.

Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.

Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.

In a medium bowl, cream together the white sugar, 1 cup brown sugar and shortening until smooth. Beat in the eggs one at a time. Sift in the flour, baking soda, salt and nutmeg; stir just until moistened. Mix in the soaked oats. Pour into the prepared pan, and spread evenly.

Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the broil setting and let it heat up.

In a small bowl, stir together the melted butter, 1/2 cup brown sugar, heavy cream, coconut and vanilla. Spread over the top of the cake. Broil for a few minutes, just until the coconut is lightly browned.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.

Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the eggs, vanilla and honey. Sift together the flour, baking soda and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats and raisins.

Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven, until cookies start to brown. Remove from baking sheets to cool on wire racks.

Boil raisins for 2 to 3 minutes, reserving raisin water.

Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.

Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.

Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).

Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.

Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.

Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.

Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.

Preheat the oven to 350 degrees F (175 degrees C).

Stir together flour, soda, and cinnamon. Set aside.

Beat butter and Splenda at medium speed with an electric mixer until fluffy. Add eggs, molasses, and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.

Stir in oats and raisins.

Drop dough by rounded tablespoons onto lightly greased baking sheets.

Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

Gather the ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Combine 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a large bowl. Set aside.

Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown and white sugars; mix with a metal whisk or spoon until combined, about 45 seconds. Add egg, vanilla, cinnamon, and nutmeg; mix for 20 seconds. Pour in flour mixture and mix for 10 to 20 seconds.

Fold in oats and raisins until incorporated, about 30 seconds.

Scoop or roll dough into small balls, about 1 1/2-inches in diameter. Arrange balls 3 inches apart on the prepared baking sheets.

Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Combine flour, baking powder, and baking soda together in a bowl. Mix ginger and lemon juice together in a separate bowl.

Beat butter and sugar together in a bowl until smooth and creamy; add egg and beat until light and creamy. Stir oats, coconut, raisins, and ginger mixture into creamed butter mixture until well mixed. Add flour mixture to butter-oats mixture and stir until dough is well mixed. Spoon dough onto the prepared baking sheet about 2 inches apart.

Bake in the preheated oven until cookies are lightly golden brown, about 10 minutes. Cool cookies in a wire rack.

Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.

Preheat oven to 350 degrees F (175 degrees C).

Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.

Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.

Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake in preheated oven until golden brown, 12 to 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Mix spelt flour, salt, cinnamon, and baking soda together in a bowl. Mix banana, brown sugar, shortening, applesauce, egg, and maple syrup together in a separate bowl; add to flour mixture. Stir to combine. Fold in oats and raisins. Drop tablespoonfuls of batter onto an ungreased baking sheet.

Bake cookies in the preheated oven until the edges are light brown, about 12 minutes. Cool completely on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Cream butter, brown sugar, and white sugar in a large bowl. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking soda, and cinnamon; stir into the creamed mixture. Blend in the oats, raisins, and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake in the preheated oven until edges are golden, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Preheat oven to 375 degrees F (190 degrees C).

Whisk peanut butter, coconut oil, agave nectar, brown sugar, eggs, and vanilla together in a bowl. Whisk flour, baking powder, cinnamon, salt, baking soda, and cloves together in a separate bowl; stir into peanut butter mixture until dough comes together. Fold oats, carrots, and raisins into dough. Spoon dough, 1 to 2 tablespoons per cookie, onto a baking sheet.

Bake in the preheated oven until edges are lightly browned, about 15 minutes.

Process oats in a food processor until finely ground. Mix oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl.

Whisk buttermilk, milk, sugar, 1/4 cup vegetable oil, and egg in a separate bowl until smooth; mix into oat mixture until batter is well-mixed, about 30 strokes. Fold raisins and walnuts into batter.

Lightly oil a skillet or griddle and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 minutes. Repeat with remaining batter.

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

Sift together the flour, baking powder, cinnamon, ginger and salt, and set aside. In a medium bowl, cream together the margarine, brown sugar and sugar substitute. Stir in the egg and vanilla. Add sifted ingredients and stir until combined, then mix in the oats and raisins.

Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on the baking sheets.

Preheat the oven to 350°F and position a rack in the center. Line two baking sheets with parchment paper and set aside.

In a small bowl stir together the all purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon, and salt.

Simply Recipes / Annika Panikker

In a medium bowl mash the overripe banana until it is a puree. You want about 1/4 cup.

Add the melted butter and stir. Add the brown and white sugar into the banana mixture and stir well. Then add the egg and vanilla and mix to combine.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Add the dry mixture into the wet ingredients and fold together. Add the walnuts and chocolate chips and mix until well incorporated.

Your dough may be loose or wet. It often depends on the brand and type of oats you are using. If your dough is wet, let it rest for 20-30 minutes so the oats can absorb some of the moisture. If it’s still too loose to scoop, fold in a few more tablespoons of flour.

Simply Recipes / Annika Panikker

Using a small ice cream scoop or spoon, scoop out dough (about 2 tablespoons per cookie) onto the lined baking tray, placing 2 inches apart as they will spread a little while baking.

Bake the cookies for 10-12 minutes. I like to bake one sheet of 6-8 cookies at a time in batches on the middle rack of the oven. If you are baking two sheets at a time, rotate the sheets from top to bottom and back to front halfway through.

The cookies are done when they have spread out, are golden brown, dry to the touch on top, and crispy around the edges. If you press one down gently it down it should still be soft but not wet. The cookies firm up as they cool down.

If you want flatter cookies, bang the cookie tray over a kitchen towel on the counter to release any air trapped in the dough that is making them rise.

Simply Recipes / Annika Panikker

Once the cookies are out of the oven, transfer to a wire rack with a thin metal spatula to let them cool.

Serve the cookies with milk.

Simply Recipes / Annika Panikker

Once the cookies are baked, you can store them in an airtight container at room temperature for 1 week.

Or, do what I do and transfer half of them to zip-top bags and freeze for up to 2 months. When ready to eat, warm the cookie in the microwave for around 30-60 seconds until soft.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Annika Panikker

Preheat the oven to 350 degrees F (175 degrees C).

Beat peanut butter, brown sugar, white sugar, shortening, and margarine in a large bowl with an electric mixer on medium speed until smooth and creamy. Beat in eggs, one at a time, until well blended.

Combine flour, baking soda, and salt in a separate bowl; stir into creamed mixture until incorporated. Mix in oats until just combined.

Drop teaspoonfuls of dough onto ungreased cookie sheets.

Bake cookies in the preheated oven until just lightly browned, 10 to 15 minutes. Do not overbake. Cool and store in an airtight container.

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.

In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.

Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.

To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Preheat the oven to 375 degrees F (190 degrees C).

Cream together brown sugar, butter, and white sugar in a large bowl until smooth.

Beat in eggs one at a time, then stir in milk and vanilla.

Combine flour, baking soda, and salt; stir into sugar mixture until well blended.

Stir in oats, chocolate chips, walnuts, and coconut until evenly distributed.

Drop by rounded spoonfuls onto ungreased cookie sheets. Bake in the preheated oven for 10 to 12 minutes for a chewy cookie or 14 minutes for a firmer cookie.

Cool for 1 minute on the cookie sheets and then remove to wire rack. Cool completely and then store in a tightly sealed container.

Preheat the oven to 350 degrees F (175 degrees C).

Sift together flour, baking soda, baking powder, and salt in a medium bowl; set aside.

Beat brown sugar, white sugar, margarine, and oil with an electric mixer in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Add flour mixture and stir until dough is just combined. Mix in oats and butterscotch chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until edges are golden, 10 to 12 minutes. Allow cookies to cool for a few minutes before transferring to wire racks to cool completely.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat™) or parchment paper.

Combine flour, salt, baking powder, and baking soda in a bowl and whisk for 30 seconds until dry ingredients are well combined.

Combine butter, light brown sugar, and granulated sugar in a second bowl. Cream with an electric beater until mixture is light and fluffy. Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.

Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.

Fold in dry ingredients with a spatula just until flour disappears.

Fold in granola and oats until well combined.

Scoop out tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between the dough balls as they will spread out, about 8 per baking sheet.

Bake on the center rack in the preheated oven until cookies are golden brown, 13 to 15 minutes. Remove from oven and allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack and cool completely. Repeat with remaining dough.

Transfer to a wire rack and cool completely. Repeat with remaining dough.

Serve and enjoy!

Preheat the oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a nonstick cooking spray.

Combine oats, flour, salt, and baking powder in a medium bowl. Beat sugar and butter in a large bowl until fluffy. Beat in egg and vanilla. Mix in flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 ½ inches apart.

Bake cookies in the preheated oven until edges turn golden, about 10 to 12 minutes. Cool cookies on baking sheet, about 10 to 15 minutes, then peel them off with your fingers. Repeat with remaining dough, re-spraying baking sheets with nonstick cooking spray between batches.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips.

Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

Preheat the oven to 375 degrees F (190 degrees C).

Cream margarine and sugar together in a medium bowl until smooth. Stir in eggs and vanilla.

Sift flour, baking soda, cloves, and cinnamon together into a bowl. Stir dry ingredients into the wet ingredients. Add bananas, oats, and chocolate chips; mix until well blended.

Drop dough by rounded spoonfuls onto ungreased cookie sheets.

Bake in the preheated oven until the edges are golden, 10 to 12 minutes.

Remove from the oven and transfer cookies to a wire rack to cool.

Gather the ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Stir oats, bananas, raisins, applesauce, almond milk, vanilla, and cinnamon together in a bowl until well combined.

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.

Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.

Beat together sugar and shortening in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in flour mixture until well blended. Fold in walnuts, oats, and apple until combined. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake cookies in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C).

Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well.

Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Preheat the oven to 350 degrees F ( 175 degrees C ). Lightly grease cookie sheets.

Stir applesauce, brown sugar, and white sugar together in a bowl. Sift flour, baking powder, salt, and cinnamon into a separate bowl; stir into applesauce mixture. Add rolled oats, raisins, and chopped nuts, if desired. Stir until combined. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until edges are golden, about 10 minutes. Allow cookies to cool slightly before removing from the baking sheet.

Preheat the oven to 350 degrees F (180 degrees C).

In a mixing bowl, cream shortening and peanut butter. Add brown sugar, eggs, and vanilla; mix well.

Combine oats, flour, baking soda, and salt in a separate bowl; add to the creamed mixture and mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten with a fork.

Bake in the preheated oven until golden brown, about 12 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Beat together margarine and sugars until creamy. Add eggs, milk, and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Stir in oats, chocolate chips, and nuts; mix well.

Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate chips.

4. Roll the dough into 1/4 cup balls and place 2 inches apart on the prepared baking sheet. Cut each dough ball in half, then flatten the dough down to make room for the Nutella. Add 1 rounded teaspoon to the center of each cookie, then cover with the top cookie half, enclosing the Nutella. Gently flatten each dough ball down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 4-6 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with sea salt, eat warm or store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, eggs, vanilla, and espresso powder mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate.

4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Meanwhile, if desired, make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar, vanilla, and a pinch of salt. Drizzle over the cookies! Store in an airtight container for up to 4 days.

Preheat the oven to 350°F.

Beat together the shortening, brown sugar, and white sugar. Add the eggs and vanilla extract, and beat well.

Whisk together the flour, salt, baking soda, and cinnamon. Add to sugar and egg mixture and mix well. Add a tablespoon of water. Add raisins (if using) and nuts. Add oats last.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Spoon out by heaping tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to a wire rack.

Simply Recipes / Eliezer Martinez

Cookies will keep for several days in an airtight container on the counter.

Simply Recipes / Eliezer Martinez

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.

Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, or the bowl of a stand mixer, mix the canola oil, peanut butter, eggs, and vanilla until combined. Add the oatmeal, flour, brown sugar, granulated sugar, baking soda, and salt. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks.

3. Using your hands, clump together about a tablespoon of dough at a time and squeeze into a ball. Place on the prepared baking sheet 2 inches apart and very gently flatten with the palm of your hand just slightly. The dough will be crumbly, this is OK.

4. Bake for 8 to 10 minutes, or until set and golden. These are crumbly cookies, so let them cool 5 minutes on the pan, then enjoy!

In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda, and salt; mix well. Stir in oats and raisins, mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool; store tightly covered.

Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.

Preheat oven to 350 degrees F (175 degrees C).

Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.

Line a baking sheet with parchment paper.

Place the butter and brown sugar in a medium saucepan over medium heat. Warm, stirring frequently, until the butter and brown sugar melt into a thick brown paste. It's fine if you see some streaks or puddles of separated butter; the butter and sugar don't need to fully combine.

Remove the pan from heat and stir in the flour, vanilla, and salt. The batter will be very thin. Set aside for 10 minutes to cool.

Once the liquid has cooled (it’s OK if it is still warm, just not piping hot), add the egg and mix with a fork until incorporated. Add the oats and stir until well distributed.

Spoon 1 tablespoon of the batter onto the baking sheet, leaving about 2 inches or more of space between each one. Use the back of a spoon to spread each cookie into a very thin circle, so the oats are in a single layer. If you don't have enough room on one baking sheet, bake the cookies in batches.

Bake in the oven for 8 minutes or until the edges of the cookies start to turn dark golden brown. Remove from the oven and let the cookies cool completely on the parchment paper. The cookies should peel easily from the parchment, but use an offset spatula if any are sticking.

Store in an airtight container for up to 3 days between sheets of parchment paper.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line two cookie sheets with parchment paper or silicone liners.

Beat butter, white sugar, and brown sugar in a large bowl until smooth and creamy. Beat in eggs and vanilla until fluffy.

Stir together flour, baking soda, cinnamon, and salt. Gradually beat into the butter mixture. Stir in oats and raisins. Drop teaspoonfuls of batter 2 inches apart onto the prepared cookie sheets.

Bake in the preheated oven until golden brown, 8 to 10 minutes, switching racks halfway through. Remove from the oven and let sit on the cookie sheets for 1 to 2 minutes before transferring cookies to a wire rack to cool completely.

Beat the butter and sugar together at medium speed with an electric mixer for three minutes or until light and fluffy.

Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.

In a separate bowl vigorously whisk together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts.

Fold in the walnuts until mixed through.

Cover with plastic wrap and chill for thirty minutes.

Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper.

Bake at 350°F for 10 to 12 minutes or until lightly browned around the edges.

Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C).

Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish.

Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands.

Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.

Mix together oats, coconut, and cocoa powder in a large bowl.

Bring sugar, butter, and milk to a boil in a saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture until well combined.

Drop 15 spoonfuls of dough onto a sheet of waxed paper. Let cool completely at room temperature before serving.

Place oats in a food processor and pulse until finely ground.

In a large bowl, vigorously whisk together the finely ground oats, flour, baking soda, sugar, and salt.

Stir the buttermilk and egg together. Make a well in the middle of the flour mixture and pour in the buttermilk egg mixture.

Gently fold the surrounding flour over the buttermilk with a wooden spoon. Continue to gently fold until just combined. Do not over mix! The dough should look very shaggy. It should be on the moist side.

If it is too wet to handle, add a little more flour. If too dry, add a little more buttermilk.

Place dough on a lightly flour dusted surface. Knead one or two times only, and form into a mound shape. Grease a large cast iron frying pan with a little butter and place the dough in the center. (If you don't have a cast iron frying pan, just put on a greased baking sheet that can take high heat.)

Score the center of the dough in a cross shape with a sharp knife, making 1 1/2 inch deep cuts.

Place in the oven and bake for 15 minutes at 450°F (230 °C). Then lower the oven temperature to 400°F (205°C) and cook for 25 minutes more.

To test if the bread is done, take it out of the oven, turn it over and knock on the bottom. If it sounds hollow, it's done.

Remove pan from oven and let sit for 10 minutes. Note, take care with the hot handles of the cast iron pan! I never leave this one to chance (after having burned myself pretty badly once picking up a hot pan), and I rub an ice cube over the hot handle to cool it down, so that someone doesn't inadvertently pick up the pan by the handle.

Remove bread from pan and let cool further on a wire rack for another 15 minutes or so. The bread is best if eaten within hours of baking. Serve with butter and jam. If saving for later, wrap in a slightly damp clean tea towel.

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in a large bowl.

Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups chopped strawberries. Place in a small bowl.

Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar.

Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups.

Stir until just incorporated.

Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.

including any of the sugary vinegary liquid the strawberries have been sitting in.

at 400°F until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean.

Let cool for a couple minutes in the muffin tin before removing to serve.

Grease a twelve-slot muffin tin or line the slots with paper baking cups.

Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, dates, and raisins. In a separate bowl mix together the buttermilk, egg, vanilla extract, and butter.

Pour the wet ingredients into the dry mixture and stir together. Be sure not to over-stir as that will cause the muffins to develop too many gluten bonds. It should be thick and gloppy. About 10 seconds of stirring should do; just enough to barely bring the ingredients together.

Scoop into prepared muffin tray and bake at 400°F for 20 minutes or until a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.

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Preheat your oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat.

Combine the rolled oats, flours, wheat germ, baking soda, salt, and cinnamon together in a large mixing bowl. Set aside.

In the bowl of a stand mixer using the paddle attachment (or using a hand mixer), mix the almond butter, brown sugar, and vanilla extract at low speed until smooth.

With the mixer still on low, add the eggs, one at a time, to the bowl. Scrape down the bowl after each egg is blended into the batter. This helps the mixture to stay smooth and uniform.

Add the water to the bowl and mix on low until the batter no longer looks soupy. Gradually add the flour mixture to the batter, stopping the mixer to scrape down the sides of the bowl. Mix again for one minute to make sure the flour is completely blended in.

Gradually add the chocolate chips to the dough. Mix for 30 seconds more still on low speed.

Using a large (2 ounce) ice cream scoop, or a lightly greased 1/4 measuring cup, scoop the dough onto your prepared sheet pan.

Slightly flatten each cookie with the back of your scoop or measuring cup.

Bake for 15 to 18 minutes, or until the outer edges of the cookies are slightly browned and the centers are puffed.

Remove the pan from the oven and allow the cookies to cool slightly (about 5 minutes) before enjoying. Store the cookies in an airtight container for up to 48 hours. (See headnotes for freezing instructions.

Coat an 8x8-inch baking pan with cooking spray. Set it aside.

Mash the bananas with a fork in a large bowl. You should have about 1 cup.

Simply Recipes / Tara Omidvar

Add the oats, cocoa powder, chia seeds, espresso powder, if using, baking powder, and salt, and stir the mixture with a rubber spatula to combine.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Add the almond milk, peanut butter, maple syrup, and vanilla, and stir to combine.

Stir in half of the chocolate.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Scrape the mixture into the prepared baking pan, spread it out evenly, and top with the remaining chocolate. Bake until the oatmeal is puffed, set, and the edges start to pull away from the baking pan, 30 to 35 minutes.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Let the oatmeal cool for 10 minutes on your kitchen counter. Top with flaky sea salt, if desired, and serve warm or at room temperature. The oatmeal will be very creamy and scoopable when warm. As it cools, it will become firmer and sliceable. How you enjoy it is entirely up to you!

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Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Grease with butter or lined a 9x9-inch baking dish with parchment.

In a large mixing bowl, add oats, milk, eggs, melted butter, honey, yogurt, vanilla, and salt. Stir with a fork or whisk to combine thoroughly.

Fold 3/4 cup each of blueberries and raspberries into the mixture. Pour mixture into prepared casserole dish. Sprinkle all remaining berries over top.

Bake the oatmeal casserole for 45 minutes, or until the casserole is shiny on top and firm to the touch.

Select the Sauté setting on your electric pressure cooker and melt the butter. Add the oats and cook, stirring often, for about 5 minutes, until the oats are aromatic and lightly toasted.

Stir the water, apple, brown sugar or maple syrup, cinnamon, and salt into the oats, making sure all of the oats are submerged in the liquid.

Secure the lid on the pressure cooker, making sure that the pressure release is set to its sealing position. Cancel the Sauté program, then select your pressure cooker’s Manual setting and set the cooking time for 12 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

When the cooking program ends, let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal to incorporate any extra liquid.

Ladle the oatmeal into bowls and top with butter, brown sugar or maple syrup, and chopped nuts. If the oatmeal thickens up after sitting, thin it out with a splash of milk.

This recipe makes quite a bit and you may have leftovers. The easiest way to reheat an individual serving of oatmeal is in the microwave. Heat in a microwave-safe bowl for 2 to 3 minutes, until piping hot. The oatmeal will have thickened—stir in a splash of milk to thin it out again.

Stir to mix the ingredients together. Let stand for 10 minutes to allow the mixture to thicken slightly.

Once the chia and milk mixture has thickened slightly, top it with layers of yogurt, honey (if using), berries, raisins and nuts. Cover the jar with a cap and refrigerate until needed, or for up to 5 days.

Eat your breakfast straight from the jar, mixing everything together as you go, or pour the contents into a bowl, if you prefer.

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In a saucepan over high heat, place the rolled oats and salt. Cover with 3 cups water. Bring to a boil and cook for 3-5 minutes, stirring occasionally, adding ½ cup water as necessary as the mixture thickens.

In a small bowl, whisk 4 tablespoons water into the 4 tablespoons cocoa powder to form a smooth sauce. Add the cocoa sauce and the vanilla to the pan and stir until well combined.

Turn the heat down to low. Add the egg whites and whisk immediately and vigorously to get them fully incorporated. (If you go too slow or don’t whisk right away, you’ll get little chunks of egg whites in your oatmeal). The entire mixture should slowly take on a lighter color and fluff up a bit as the egg whites become incorporated and cook.

Add the sugar, flaxmeal, and cinnamon. Stir to combine. Remove from heat and serve immediately, topping with powdered sugar or chocolate chips if you want.

Preheat the oven to 350 degrees F (175 degrees C).

Whisk flour, oatmeal, baking soda, baking powder, and salt together in a large bowl.

Beat sugar and shortening together in a large bowl until smooth and creamy. Beat in molasses, eggs, and vanilla. Gradually beat in flour mixture. Stir in walnuts and raisins. Drop teaspoonfuls of dough onto ungreased baking sheets.

Bake in the preheated oven until slightly browned, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Preheat the oven to 375 degrees. If you’re not using paper liners, grease a muffin tin with butter and dust it with flour, shaking off the excess. This makes it much easier to get the muffins out. 🙂

Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.

Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.

Before adding the blueberries, scoop a spoonful of batter into each muffin tin. This provides a nice solid base and prevents the blueberries from sinking to the bottom of the muffins. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make ’em pretty.

For the crumbly topping, press the butter, flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.

Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Drizzle a little glaze over each muffin before serving.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.

Mix oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl.

Whisk milk, eggs, canola oil, and vanilla together in a separate bowl.

Stir egg mixture into the oat mixture until well combined. Let sit until flavors blend, about 20 minutes.

Spread oat mixture into the prepared pan.

Bake in the preheated oven until the edges are golden brown, about 30 minutes.

Remove from the oven and let cool completely before cutting into 16 bars.

Preheat oven to 350. With an electric mixer, cream the butter and sugars. Add the eggs and mix well.

Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.

Add water to oatmeal and let stand for a few minutes. Once oats are soft, add oats/water mixture to the batter and mix well. Stir in half of the bag of chocolate chips (6 ounces).

Pour into a greased or buttered rectangular 9×13 cake pan. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).

Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched and your house smells amazing. Do not overbake. Let cool completely.

For the frosting, melt the butter, sugar, and milk in a large saucepan over medium-low heat. Bring to a boil and boil for 30 seconds.

Reduce heat to low and add chocolate chips and marshmallows. Stir or whisk until frosting is smooth. Pour immediately over the cooled cake. The frosting crystallizes almost immediately as it cools so it’s important to get it on the cake while it’s still piping hot. Allow the frosted cake to cool for 5 minutes before serving. Or… not.

In a small bowl, pour the boiling water over the oatmeal and stir to combine. Let it sit until the water is absorbed and the oatmeal is cool, about 25 minutes.

After about 15 minutes have gone by, carry on with the recipe. The oats should be cooled by the time they are added.

Spray a 9x13-inch cake pan with cooking spray and set aside.

Stir the flour, cinnamon, baking soda, and salt together in a medium bowl and set aside.

Mix the butter, sugar, and brown sugar in the bowl of a stand mixer on low, slowly increasing the speed to medium-high until well combined and uniform in color and texture, about 3 minutes. Stop the mixer and scrape down the bowl halfway through the mixing time. Note that the mixture doesn’t lighten in color or get completely creamy.

Turn the mixer down to low and add the eggs one at a time. Mix until incorporated, about 20 seconds before adding the next egg. Stop the mixer and scrape down the bowl, then mix on medium-low for another 20 seconds to ensure the batter is emulsified. Add the vanilla extract and mix to combine.

Add the room-temperature oatmeal to the batter and mix on medium to combine. Once combined, turn off the mixer and add the flour and spices. Mix on low until a few streaks of flour remain, then stop the mixer and scrape the bowl a couple of times with a flexible spatula and make sure the batter is fully mixed.

Scrape the batter into the prepared pan and spread it evenly with a flexible spatula. Bake until the sides start to pull away from the pan, the middle of the cake springs back when gently pressed, and a toothpick comes out clean, about 25 minutes.

Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

In a 2-quart saucepan, melt the butter on medium-low. Once melted, add the brown sugar, white sugar, milk, and salt and combine using a flexible spatula. Increase the heat to medium and continue stirring and scraping the sides and bottom of the pan. When bubbles reach the top of the mixture, stop stirring and boil for exactly 1 minute. Set a timer!

Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

Once the frosting has boiled for 1 minute, scrape it into a large heat-proof bowl. Let it cool until the cake is out of the oven (about 15 minutes). Then use a whisk to whip the frosting until it’s thick and no liquid pools in the trails left by the whisk. How cool the mixture is will determine how long it takes to whip it, but it usually only takes 1 to 2 minutes. The frosting will be light tan in color.

Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

Scrape the frosting over the warm cake. Use an offset spatula to spread the frosting evenly over the top. This is not a cake for perfectionists. The frosting sets quickly and will lose its shine if you repeatedly smooth the same areas (I’ve learned this the hard way!) so spread it and walk away.

Place the cake on a cooling rack and let cool completely before cutting and serving, about 1 to 2 hours.

Cover any leftover cake in plastic wrap or store in an airtight container and leave on the counter. The cake will last for 4 to 5 days.

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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Pour boiling water over oats in a small bowl. Mix well, and set aside to cool.

Beat brown sugar, white sugar, butter, and eggs in a large bowl until creamy. Mix in flour, baking soda, cinnamon, nutmeg, and salt. Stir in cooled oatmeal until combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

While the cake is baking, make the topping: Combine coconut, white sugar, and brown sugar in a mixing bowl. Add melted butter, heavy cream, and vanilla; stir until well combined.

Remove cake from the oven; turn on the broiler.

Drop small spoonfuls of topping mixture over the cake, then carefully spread topping into an even layer to cover the surface.

Place under the preheated broiler until topping is bubbly and lightly browned, 2 to 5 minutes.

Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.

With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.

Preheat oven to 350 degrees.

Cream together the butter, white sugar and brown sugar until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Preheat the oven to 350 degrees. Combine the flour, oats, sugar, baking soda, and salt in a large mixing bowl. Melt the butter, let it cool, and pour into the mixing bowl with the dry ingredients. Stir (I just used a wooden spoon) until a soft dough forms. It should be just slightly crumbly. If the dough feels wet and heavy, add a little more flour.

Press 3/4 of the dough into a 9×13 baking dish. Reserve the remaining 1/4 for topping. Bake for about 13 minutes or until the top is barely golden brown.

While crust is baking, unwrap caramels and melt in the microwave with the cream. Stir until the mixture is smooth and pourable.

Sprinkle chocolate chips over the baked crust. Pour the melted caramel over the chocolate chips. Crumble the remaining dough with your fingers (add a little more flour if it’s not crumbly enough) and sprinkle over the top of the bars. Bake for another 15-20 minutes, until the top layer is golden brown. Let stand for several hours or until the caramel is cooled.

Combine oats, cereal, water or milk, and salt in a small saucepan. Bring to a boil until and stir until mixture starts to thicken slightly.

With one hand, pour in the egg whites and stir continuously with the other hand (if you don’t, the egg whites will get scrambled, which is not yummy).

Mix in pumpkin, sugar, and seasoning and heat until warmed through. Serve immediately with desired toppings.

Cook the oats with the water and salt in the microwave for 1:30.

Add the bran and cook another 30 seconds.

Add grated apple and cinnamon. Microwave another 20 seconds if it’s not warm enough for you (I like mine hot)! Stir in the brown sugar.

Top with butter, honey, cream or any combination of toppings that you like!

Cook oats (I did about 2 minutes in the microwave) with the coconut milk, regular milk/water, and salt.

Stir in the brown sugar. Let it stand until it thickens up a little bit.

Stir in the coconut and flaxseed meal. Sprinkle with extra coconut and top with peanut butter. A few minutes in the oven (or microwave) will make the peanut butter perfectly melty.

Prepare the oatmeal how you like it.

Slice the bananas and combine them with the butter and sugar in a small saucepan. Stir it all for a few minutes over medium high heat.

Arrange the bananas on the oatmeal, drizzling the extra caramel sauce on the oatmeal. Stir the fig preserves with a few drops of water until it becomes thin enough to drizzle. Sprinkle coconut on top for looks!

Preheat the oven to 350 degrees F (175 degrees C).

Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first egg to blend into butter mixture before adding the next egg with vanilla.

Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into dough; mixing just enough to evenly combine.

Drop cookie dough by teaspoonful onto baking sheets.

Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until firm, about 35 minutes. Serve hot.

Heat oven to 350 degrees F.

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown.

Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Beat together butter, sugars, eggs, and vanilla in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Combine oats, flour, baking soda, baking powder, and salt in a separate bowl. Add flour mixture, 1 cup at a time, beating batter briefly after each addition. Mix in raisins and cranberries. Drop by spoonfuls onto the prepared cookie sheets.

Bake in the preheated oven until edges are golden, 12 to 14 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

Mix oats, brown sugar, cinnamon, baking powder, and salt together in a bowl. Beat in milk, butter, maple syrup, eggs, and vanilla extract; fold in cranberries. Spread mixture into the prepared baking dish.

Bake in the preheated oven until bubbling, about 40 minutes.

Use 1/2 cup of water for thick, spoonable oatmeal, or 3/4 cup for a softer, more porridge-like oatmeal. (You can also stir in additional liquid later on to thin it out, so no need to add too much here.) Secure the lid and swirl the contents a few times so that the oats are soaked.

Combine a handful of chosen oatmeal toppings in a small container. (If you're making multiple servings for breakfasts during the week, wait to assemble the toppings until the night before you plan to eat the oatmeal.)

Remove the lid from the container and set aside. If desired, transfer the oats and their soaking liquid to a separate microwave-safe bowl. Place the container on a microwave-safe plate (to catch any accidental spills), and place in the microwave.

Microwave on high power for 30 seconds, then remove the oatmeal and stir. Microwave for another 30 seconds, then remove and stir again. If the liquid is not quite piping hot, microwave for another 15 to 30 seconds, or as needed until the liquid is very hot. Cooking time may vary from microwave to microwave; in my microwave, 1 minute and 20 seconds total cooking time was perfect.

Be very watchful when microwaving longer than 1 minute. The liquid will start to foam up and out of the container if it starts to boil. Be especially careful with smaller containers.

At this point, the oats probably won't quite look like oatmeal yet; there will still be a thin layer of foamy liquid on top of the oats. This is ok.

After letting them stand for a few minutes, give the oats a stir. The oatmeal should become thick and creamy as you stir. If it still seems more liquidy than you'd like, microwave for another 15 to 30 seconds, but be very watchful for foaming liquid.

If the oats seem too stiff and thick, stir in a splash of milk, water, or other liquid to loosen them up again.

Enjoy!

1. Preheat the oven to 350° F.

2. Combine the strawberries, brown sugar, cornstarch, and butter in a large, oven-safe skillet set over high heat. Bring the berries to a boil and cook for 5-10 minutes until their juices are bubbling. Remove from the heat and add the vanilla, tossing to combine.

3. Meanwhile, make the cookie. In a bowl, whisk together 8 tablespoons of melted butter, brown sugar, an egg, and vanilla. Add the flour, oats, baking soda, and salt.

4. Sprinkle the cookie dough over the fruit. Bake for 30 minutes.

5. Remove the skillet from the oven. Arrange 4 tablespoons of butter evenly on top. Drizzle the maple syrup/ honey over the butter. Bake for 15 minutes.

6. Serve with lots and lots and lots of whipped cream or ice cream.

1. Preheat the oven to 350°F. Line 14 muffin tins with paper liners.

2. In a blender, combine all ingredients, except the chocolate. After blending, mix in the chocolate chips.

3. Divide the batter among muffin tins. Bake for 18-22 minutes, until just set. Add flaked sea salt, if desired. Enjoy!

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. In a bowl, combine the oats, butter, and vanilla. Press the mix into the prepared baking dish. Gently pour the condensed milk over the oats in an even layer. Sprinkle the coconut flakes evenly over the condensed milk, then add 2 cups of chocolate chips in an even layer. Then layer on the nuts. Sprinkle over the remaining 1/2 cup chocolate chips. Add a handful of pretzel sticks, if desired. Press down with your hands to help submerge everything.

3. Bake the bars for 25-30 minutes. Sprinkle with 1/2 cup chocolate chips. Sprinkle with flaky sea salt (if desired). Let cool before slicing.

1. Line a 9×9 inch square pan with parchment paper.

2. In a food processor/blender, blend together all ingredients except the chocolate until the dough comes together. Press the dough into the prepared pan.

3. Freeze for 10 minutes just to start the chilling. Pour over the chocolate. Sprinkle with sea salt (if desired).

4. Chill in the fridge until firm, at least 1-2 hours. Cut into bars. Enjoy!

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, 2-3 minutes. Remove from the heat. Let cool for 5 minutes.

3. In a bowl, beat together the oats, almond flour, baking soda, salt, brown butter, coconut oil, maple syrup, eggs, and vanilla. Mix in the chocolate chips.

4. Press the dough into the prepared baking dish. Bake for 25-30 minutes, until lightly golden. You can let them chill or cut into them. If they're warm, they will be messier – but so DELISH!

1. Preheat oven to 350° F. Line an 8×8 inch square pan with parchment paper.

2. In a bowl, mix the oats, sesame seeds, brown rice crisps, almond flour, ground flax seed, and baking soda.

3. Warm the honey and coconut oil together in the microwave, then pour over the oats. Add the vanilla and mix well. Press the dough into the prepared pan. I like to use the back of a measuring cup to firmly pack the dough into the pan.

4. Bake for 20 to 25 minutes, until golden on top. Let cool for 10-15 minutes, then cut into bars. Cool completely before dipping.

5. Cover/dip each bar in chocolate and sprinkle with toasted sesame seeds. Freeze for 10 minutes to set the chocolate. Eat or store in the fridge.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, baking powder, and salt. Fold in the chocolate chips, oatmeal, coconut, and peanuts. Drizzle over the sweetened condensed milk and mix until lightly combined. You should see streaks of condensed milk.

4. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet. Flatten each ball down, then drizzle 1 teaspoon of condensed milk over each.

5. Bake for 8 minutes, then rotate the pan and bake another 3-5 minutes. Remove from the oven and sprinkle with 3-4 chocolate chips, if desired. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the browned butter, mix in the brown sugar, 1/3 cup pumpkin butter, the egg, vanilla, and espresso powder, mixing until smooth. Add the flour, oats, baking soda, pumpkin spice, and salt.

4. Dollop the remaining 1/3 cup pumpkin butter over the dough. Sprinkle over the chocolate chips. Gently fold the pumpkin butter and chocolate into the dough, being careful to not over-mix. You want streaks of pumpkin butter.

5. Roll the dough into rounded tablespoon size balls, it might be a little sticky. Place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

6. Sprinkle with sea salt (if desired). Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate.

4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

1. Add 1 stick (8 tablespoons) butter to a skillet set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10 minutes, but no longer.

2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. In a mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, and the brown sugar until combined. Beat in the maple syrup, apple butter, egg, and vanilla, until creamy. Add the almond flour, oatmeal, baking soda, and salt. Fold in chocolate chips.

4. Roll the dough into 3 tablespoon size balls (an ice cream scoop works well) and place 3 inches apart on the prepared baking sheet. No more than 6 cookies per sheet.

5. Bake 7 minutes, then rotate the pan and give it a tap on the counter to flatten. Return to the oven and bake another 3-5 minutes, the cookies will begin to brown, but still be doughy in the center. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt if desired. Eat, or let cool and store in an airtight container for up to 4 days. Just note that these are delicate cookies, so be gentle when storing them.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a mixing bowl, beat together the oats, almond flour, baking soda, salt, coconut oil, tahini, maple syrup, egg, and vanilla. Fold in the chocolate chips/chunks.

3. Scoop the dough out into rounded tablespoon size balls – the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.

4. Bake 10-12 minutes, until browning on the edges, but not fully set in the center. Let the cookies cool on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommend) or let cool and store in an airtight container for up to 5 days.

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. To make the cookies: In a mixing bowl, beat together the oats, almond flour, baking soda, salt, coconut oil, maple syrup, eggs, and vanilla. Press the dough into the prepared baking dish. Bake 25-30 minutes, until lightly golden.

3. To make the peanut butter mix: In a medium pot, mix 1 cup peanut butter, the maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the oatmeal cookies. Freeze 30 minutes, until firm.

4. Melt together the chocolate and 1/3 cup peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the peanut butter mix. Return to the fridge to set, about 10 minutes, then slice. The chocolate will not be totally set, but slicing is easier this way. Keep in the fridge.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a mixing bowl, beat together the coconut oil, sugar, brown sugar, vanilla, and eggs until combined. Add the whole wheat flour, flour, oats, baking soda, and salt. Fold in the chocolate chips.

3. Divide the dough into 4 pieces. Working on a piece of parchment paper, flatten each piece of dough into a 1/2 inch thick rectangle. Using a knife, cut the dough into tiny squares, about 3/4 inch x 3/4 inch. These do not need to be exact, some can be smaller, some can be larger. See above photos. Roll the squares into balls, placing each on the prepared baking sheet. If the dough feels dry, rub your hands with coconut oil before rolling.

4. Bake for 6 to 8 minutes. Let cool completely, then store in an airtight container for up to 1 week. Enjoy…with milk, atop ice cream, or simply by the handful.

1. Preheat the oven to 350° F. Line an 8×8 inch square baking dish with parchment paper.

2. In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, brown sugar, baking soda, salt, butter, eggs, and vanilla. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks. Press half of the dough evenly into the bottom of a prepared baking dish. Bake 10 minutes.

3. Meanwhile, make the "caramel". In a medium pot, melt together the butter, brown sugar, and maple over medium heat. Gently boil, stirring constantly until thickened, about 5-8 minutes. Remove from the heat and stir in a pinch of salt.

4. Remove the bars from the oven and pour the caramel over top. Crumble on the remaining oatmeal dough. Bake another 15 to 20 minutes or until the top is golden brown. Let cool completely, then cut into bars…or eat them while warm and gooey with a sprinkle of sea salt on top.

1. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish with butter or line with parchment paper.

2. In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, whole wheat flour brown sugar, granulated sugar, baking soda, salt, coconut oil, eggs, and vanilla. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks.

3. Press the dough into the prepared baking dish. It will seem crumbly. Transfer to the oven and bake 18-20 minutes or until the edges are set and the bars are golden. Sprinkle with flaky salt (if desired). Let cool and then cut into bars.

1. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish with butter or line with parchment paper.

2. In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, brown sugar, granulated sugar, baking soda, salt, canola oil, eggs and vanilla. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips and 1/4 cup candy pieces.

3. Press the dough into the prepared baking dish and scatter the remaining 1/4 cup candy over top. Transfer to the oven and bake 18-20 minutes or until the edges are set and the bars are golden. Let cool and then cut into bars.

minutes or until the edges are set and the bars are golden. Let cool and then cut into bars.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with cooking spray.

Stir oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts together in a large bowl. Whisk oil, honey, egg, and vanilla together in a medium bowl. Add to flour mixture, and mix with a wooden spoon until well combined. Press evenly into the prepared baking pan.

Bake in the preheated oven until the edges are golden, 25 to 30 minutes. Cool completely in the pan before turning out on a cutting board and cutting into bars.

Preheat oven to 350 degrees F (175 degrees C). Line a 9x11-inch baking dish with aluminum foil.

Whisk oats, flour, chocolate chips, ground cashews, sunflower seeds, flax meal, wheat germ, cinnamon, and sea salt together in a large shallow bowl.

Stir warmed honey, almond butter, and vanilla extract together in a bowl until well-mixed. Pour honey mixture into oat mixture; stir until batter is well-combined. Turn batter out into prepared baking dish. Lay a sheet of waxed paper over batter and press firmly to evenly distribute in the baking dish. Remove and discard waxed paper.

Bake in the preheated oven until golden and fragrant, about 12 minutes. Pull aluminum foil from baking dish and cool bars in the aluminum foil for 10 minutes; remove and discard aluminum foil. Cut into bars.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Combine peanut butter, brown sugar, corn syrup, butter, and vanilla together in a large bowl until smooth. Stir in oats, coconut, sunflower seeds, raisins, and chocolate chips; press mixture into the prepared pan.

Bake in the preheated oven for 20 to 25 minutes; let cool on a wire rack before cutting into bars.

Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.

In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.

Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Combine oats, chocolate chips, sugar, protein powder, baking soda, and salt in a medium bowl. Add peanut butter, one egg, and vanilla; mix well. Mix in remaining egg, then knead until dough is thick and sticky.

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Using your palm, slightly flatten cookies.

Bake in the preheated oven until the bottoms and edges are golden brown, about 10 minutes. Let cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.