Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.com/2010/04/almost-healthy-chocolate-chip-oatmeal-cookies/
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.