Heat oven to 375° and set racks in upper and lower thirds of oven. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Add cornstarch and baking powder; pulse briefly ...

In fact, it is used to make sauces or moles. But the peanut in these oatmeal cookies comes from the peanut butter, a concoction created in the late 19th century in the United States to serve as ...

Fries come fat, skinny, lightly colored, darkly colored, curlicued, shoestringed, Texas-cut, crinkle-cut, spiced, spicy, and salted to vastly varying degrees. So in the past, our pick for finest ...

Bake for 15 minutes, until the tops have cracked slightly. Leave the cookies to cool on the baking sheets. Store in an airtight container. If you are making these for Passover, make sure your ...

The annual Passover abstention from flour need not be so abstemious, as François Payard demonstrates in this recipe for chewy, gooey chocolate-walnut cookies. Egg whites add a meringuey quality ...

Oatmeal comes in several grades, ranging from pinhead, which is made by dividing the whole oat kernel and removing floury meal, to super-fine. In between, there are the popular rough, medium-rough ...

You don't need to visit the bakery for these delicious oatmeal rolls. You only need about half an hour and a few ingredients, ...

Jammed with mix-ins, including dried sour cherries, these flourless oatmeal cookies are wholesome and chunky with a warm, rounded hint of cinnamon. These cookies are inspired by the most trusted ...

Preheat oven to 350 degrees. Line muffin tins. Stir all ingredients to combine. Fill muffin tins 3/4 full. Top with desired toppings, pushing them into oatmeal mixture a bit. Bake for 30 mins.