The dough for these oatmeal chocolate chip cookies is optimized for being portioned and frozen so that you can grab one or two (or 10) dough balls at a time and bake them straight from the freezer.

An alternative to ‘original tollhouse’ chocolate chip cookies, this recipe promised to be soft and chewy. They were great, well received by Times Leader Taste Testers, and probably healthier ...

This isn't an oatmeal raisin or even an oatmeal chocolate chip cookie, but a classic, straightforward oatmeal cookie that doesn’t need anything else. These easy oatmeal cookies are the ideal cookie ...

Dried fruits, like cranberries, raisins, or coconut, would make fabulous and tasty additions to these pumpkin chocolate chip cookies. Adding walnuts or pecans would give these chewy pumpkin treats ...

1 cup whole wheat flour. 1/3 cup ground flax meal. ¾ teaspoon baking powder. ½ teaspoon baking soda. ½ teaspoon sea salt. 2 cups old fashioned rolled oats (not instant) ...

The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely ...

Soft Batch Flourless Chocolate Chip Cookies. I’ve made these cookies with 15-ounce, 15.5-ounce and 16-ounce cans of garbanzo beans successfully.

Bake the large (90g) chocolate chip cookies for 18 to 22 minutes or the smaller (50g) cookies for 15 to 18 minutes, until the edges are set and the cookies are browned, rotating the pan halfway ...

When I was still in grade school, I learned to make oatmeal raisin cookies and chocolate chip cookies. That was just about my entire cookie repertoire, and they were two separate entities. Then ...