Triple-oatmeal cookies from BraveTart: Iconic American Desserts (page 39) by Stella Parks

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shauna_k9dv4b on May 24, 2026

    I prefer soft chewy cookies these were more crispy crunchy.

  • Churchim808 on April 13, 2026

    I made these with the white chocolate, apricot and pistachios. It’s a very good cookie but the flavors were more subtle than I expected. My cookies did not spread. Probably because I let the dough rest for an hour in order for the oats to better hydrate before scooping the cookies and baking.

  • Trackypup on November 28, 2025

    Absolutely delicious and easy but holy oven spread. Will give them far more space next time.

  • anothersarah on July 17, 2023

    Probably the best oatmeal cookie I've had. The pecan and cranberry work so well with the oats.

  • Cmansene on June 18, 2021

    As others have noted, mine spread quite a bit so would recommend chilling and spacing further apart. Otherwise a good oatmeal cookie recipe. Definitely like the pecan and cranberry swaps for traditional walnuts and raisins. Also loved the addition of toasting the nuts. Definitely a lot to glean from this recipe when trying others in the search for the ideal oatmeal cookie.

  • taste24 on June 18, 2020

    These are some of the best oatmeal cookies I've ever had or made. I love the chewy, thin, buttery texture. I make them with raisins. Also note: Stella wrote on article on Serious Eats about the difference between baking cookies on parchment paper vs silpat mats (she always writes recipes for parchment paper based baking).

  • stockholm28 on August 24, 2019

    I liked how ”oaty” these were, but mine really spread a lot. Next time, I would chill the dough before baking and I’d place the cookies more than 2” apart. They were very sweet; I might try reducing the sugar a bit.

  • Sheli on July 25, 2018

    I really like this cookie. I enjoy the flavor of the oats and it's the perfect amount of cinnamon. I've made them with dates and raisins and with dried blueberries and they're always wonderful.

  • anya_sf on November 15, 2017

    I really liked these, and appreciated the whole-grain goodness of the oat flour and steel-cut oats. I omitted the nuts, as my family doesn't care for them in cookies, so they probably spread a bit more as a result. My cookies were slightly larger, so I got 26 total. Still, the baking time of 12 minutes seemed just right, and they turned out soft and chewy, not crispy at all - just the way I like them. I enjoyed the dried cranberries, but raisins would also be good. I think I'd actually prefer them with pecans, for more textural variety.

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