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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Merrill has a fantastic recipe: http://www.food52.com/recipes... . I adore them and make them often.
Kristen is the Creative Director of Food52
These probably aren't traditional, but a former editor at food52 made these once and we couldn't stop eating them -- like big balls of fudge made from surprisingly healthful ingredients: http://bit.ly/h3G6WZ
Abbie is a trusted source on General Cooking.
Merrills are the BEST. You be instantly addicted. You have been warned.
Barbara is a trusted source on General Cooking.
Merrill's are great--and I like mine, too--the difference is that mine are very crispy and have no cinnamon or other spices--they're more like crispy chocolate cookies made with oatmeal. Here's that recipe:
I was supposed to post this recipe last year for a contest and just got around to doing it a few days ago. I'm nibbling on one as I type. Coincidence?
I love these Almost Healthy Chocolate Chip Oatmeal cookies. Crispy on the outside an chewy in the middle. http://kitchenconundrum...
Wait a minute. . .are you talking about those chocolate peanut butter no-bake cookies, or skillet cookies? I didn't know that they were also called oaties. This is a recipe out of a fundraising cookbook put out by my mom's sorority 60 years ago. It's called Skillet Cookies.
In a large skillet, combine 2 cups sugar, 1/4 cup cocoa powder, 1 stick butter and 1/2 cup milk. Bring to a boil. Add 1 cup peanut butter, stirring constantly, and let boil for one full minute. Turn off the heat; add 1 tablespoon vanilla and 3 cups oatmeal. Stir well. Drop by heaping teaspoons onto cookie sheets lined with waxed paper or parchment. Let cool. Makes about 4 dozen.
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