Oatmeal Cookies

Diane Richardson, from Kirkwood, Missouri, found an ingenious way to get her picky six-year-old, Robbie, to eat his zucchini--by turning it into a treat. She makes double batches and even lets her kids eat them for breakfast.

Swap out the usual cinnamon and raisins for vanilla and cherries, and become a born-again oatmeal-cookie fanatic. Buttery, crispy, chewy -- they've got everything you could want in a cookie. Does that sound like a dare to add chocolate chips? Go ahead.

This is not your usual cakey, raisiny, cinnamony kind of oatmeal cookie. No, these oatmeal cookies are buttery-edged and crisp and teeth-stickingly chewy at the same time.

This is a great lunchbox cookie, and a total "mom" cookie. It actually compares to the "Mother's" brand of iced oatmeal cookies, which is too perfect, given their momliness.

Your sweetheart will be tickled pink to discover that you've baked up a batch of his favorite cookie dough into what's sure to be an object of his affection, a giant-sized, heart-shaped cookie.

A posse of flavors make these old-time snacks a real crowd-pleaser.

Kids of all ages will love these perfectly chewy treats.

Two favorite cookies that play well together. Combine the chewy wholesomeness of oatmeal with the melty sweetness of chocolate, and you get a cookie that everyone will love.

What do you get when you cross a zucchini and a cookie?

January is Oatmeal Month, and this cookie recipe makes delicious use of the good-for-you grain.

Get the best of two classics with this two-in-one recipe. Crisp on the outside and chewy within, this cookie is buttery and chocolaty, but not too sweet.