Yield: 2 dozen 3-inch cookies
A recipe adapted from marthastewart.com. This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
By Chef de Cuisine
Makes: 3 1/2 dozen cookies | 10 minutes
By Chef de Cuisine
Makes: 20 |
By Chef de Cuisine
Makes 6 dozen | 12 to 14 minutes
By Chef de Cuisine
Serves: 6 | 40 minutes