Soft and chewy oatmeal cookies, studded with crushed walnuts, bits of dates, and flavored with a touch of almond extract are a delight with coffee, tea, or a tall glass of milk. This easy-to-make ...

The cookie retains a moist, chewy center even as the exterior turns deliciously golden. The longer you chill the dough, the chewier the cookies will be; you can even leave it in the fridge for up ...

Mildred Gregory wrote in asking for a soft, moist and chewy oatmeal cookie. Selena Post developed this recipe. She frequently ships them overseas to her grandsons in the military reporting they ...

Bake at 350 degrees until edges are nicely browned and tops of cookies are medium golden, 9 to 11 minutes. Cool well on baking sheet, about 10 minutes, before attempting to remove with metal ...

Preparation 1. In a large bowl, add the light brown sugar, molasses and vanilla extract and stir with a rubber spatula until the molasses is mostly combined with the sugar.

This post has been updated. Oatmeal raisin cookies are a classic in the pantheon of desserts, so I was stunned to discover that The Washington Post didn’t have a recipe in our database for this ...

This twice-monthly column presents recipes and tips that make baking in the mountains successful. Forget Trump and Hillary, here’s something that always ranks high in the polls: chocolate chip-oatmeal ...

These peanut butter, oatmeal, chocolate chip and M&M cookies have less butter and sugar than traditional recipes, but they have just as much flavor and tenderness, thanks to more peanut butter.

(Adjusted for altitudes of 8,000 feet and above. Yields 28, 2½-inch cookies.) ¾ cup plus 2 tablespoons unbleached, all-purpose flour (spoon and level) ...