Sweet & chewy cookies that are not baked.
This was my Grandmother’s recipe from the 1940’s. These cookies use molasses in place of brown sugar, which was one of the items rationed during the war (and harder to get than white sugar, they tell me). To me they’re better than regular oatmeal cookies!
My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can’t keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!
I know this recipe sounds different but it was a favorite growing up. They were always one of this first kinds gone when we went to visit grandma.
Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.
An easy but good cookie to make on a hot day when you don’t want to turn on oven. So easy that even the kids can help.
This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats. It is a slight modification of one with which I won first place in a company sponsored contest where I work.
This is my mothers recipe and it really is awesome! They are somewhat crispy but not cakey. You can add raisins, chocolate chips or coconut to this recipe too.
This is the best Oatmeal Cookie I have ever tasted and is my family’s favorite. This is a recipe that I have had for years that a friend of mine gave me.
Chewy gooey caramel, nuts and chocolate. We call them Goober Cookies. They taste great the next day if you get them to last that long.