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1/3 cup whole-wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup packed light-brown sugar

1 cup granulated sugar

8 ounces (2 sticks) unsalted butter, softened

½ cup natural peanut butter

2 large eggs

1 teaspoon pure vanilla extract

2 cups salted peanuts

2 cups semisweet chocolate chips

1. Preheat the oven to 350°F. In a large bowl, stir together the oats, flour, baking soda, baking powder, and salt; set aside.

2. Put the brown and granulated sugars, the butter, and the peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in the eggs and vanilla, scraping down the sides of the bowl as needed.

3. Reduce speed to low. Add the oat mixture, and mix until just combined. Mix in the peanuts and chocolate chips.

4. Using a small (1½-tablespoon) ice-cream scoop, make balls of dough, and place them 2 inches apart on parchment-paper–lined baking sheets.

5. Bake until the cookies are golden and just set, 13 to 15 minutes. Let cool on the sheets for 5 minutes. Transfer cookies to wire racks to cool completely.

iced oatmeal cookies with golden raisins and applesauce

MAKES ABOUT 30

1 cup packed light-brown sugar

½ cup granulated sugar

4 tablespoons unsalted butter, melted

1 large egg

½ cup chunky-style applesauce

1½ cups old-fashioned rolled oats

1¼ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 cup golden raisins

1¾ cups confectioners’ sugar

3 tablespoons pure maple syrup

1. Preheat the oven to 350°F. Put the brown and granulated sugars and the butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add the egg and applesauce; mix until well combined, 2 to 3 minutes; scraping down sides of bowl as needed. Add the oats, flour, baking soda, baking powder, and salt; mix until well combined. Mix in the raisins.

2. Using a small (1½-tablespoon) ice-cream scoop, make balls of dough, and place them 2 inches apart on parchment-paper–lined baking sheets.

3. Bake until the cookies are golden and just set, 13 to 15 minutes. Let cool on the sheets for 5 minutes. Transfer to a wire rack set over parchment paper to cool completely.

4. Whisk the confectioners’ sugar with the syrup and 3 tablespoons water until smooth. Drizzle the icing over the cookies; let set.

oatmeal bars with dates and walnuts

MAKES 24

You can use a blender or a food processor to grind the rolled oats; 1¼ cups rolled oats yields 1 cup ground.

1 cup finely ground old-fashioned rolled oats

¾ cup whole-wheat flour

1½ cups old-fashioned rolled oats

1½ teaspoons baking powder

1½ teaspoons salt

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

2 cups packed light-brown sugar

12 tablespoons (1½ sticks) unsalted butter, softened

3 large eggs

2½ teaspoons pure vanilla extract

1½ cups walnuts (5½ ounces), toasted and chopped

1 cup dates (5 ounces), pitted and chopped Vegetable oil cooking spray

1. Preheat the oven to 350°F. Whisk together the ground oats, flour, 1 cup whole oats, baking powder, salt, cinnamon, and allspice in a large bowl; set aside.

2. Put the brown sugar and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Mix in the eggs and vanilla, scraping down the sides of the bowl as needed.

3. Reduce speed to low. Add the oat mixture; mix until just combined. Mix in the walnuts and dates.

4. Coat a 9 × 13-inch baking dish with cooking spray. Spread the batter evenly in the dish. Scatter the remaining ½ cup whole oats over the top. Bake until golden and a cake tester inserted into the center comes out clean, about 35 minutes. Cool completely in the pan on a wire rack; cut into bars.

coconut cream bars

MAKES 24

The custard-filled crust can be refrigerated for up to 2 days. Wait until just before serving to cut the dessert into bars; if crumbs and filling stick