Our Very Best Oatmeal Cookie Recipes

Rick says, “Iced oatmeal cookies remind me of home, family and baking on a cold winter's day. I love them because they are classic cookies — oatmeal, cinnamon and raisins — that have been dressed up for the holidays like mountains with freshly fallen snow.”

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.

Amanda says, “What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.”

These cookies make an excellent compromise for guests who love chocolate chip and those who prefer oatmeal. The chopped pecans add a satisfying crunch, and maple syrup provides a dose of natural sweetness.