One batch of cookies doesn’t seem to last very long in our house. On Thursday evening of last week I baked a whole batch, but since it’s difficult to resist freshly baked cookies, I lost a few that same night. And, after a full weekend of skiing and playing in the snow, everyone’s appetites were huge. By the time I went to pack lunches for school the next morning, there was only one cookie left in the cookie jar. So just in case there was time later, I removed the butter from the fridge to soften.
Fortunately for me, my kids enjoy baking (and I always have chocolate chips on hand). At age 10, Cameron can confirm the measurements and Spencer loves to crack the eggs and do the mixing, as most six year-olds do. After a snowball fight, snow soccer and tobogganing off the end of the neighbour’s deck, they were ready for a snack (and a break). In my experience, baking and cooking are both great activities for calming kids down after an active day. Store the cookies in the pantry, cookie jar, or freezer in an airtight container. Cut a round or square shaped piece of vanilla ice-cream and sandwich it in between two of the cookies for a quick and easy dessert idea. Or serve a cookie wedge with a scoop of ice-cream. I can’t promise that your cookies will last any longer in your house, but with a recipe as simple as this, you can always bake more.
Oatmeal Chocolate Chip Cookies
Makes 2 dozen cookies (or 1 cookie wedge)
- ¾ cup butter, softened
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 egg
- ¼ cup milk
- 1 tsp vanilla
- 3 cups rolled oats
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
Prep and Cook
- Preheat the oven to 350ºF.
- In a large mixing bowl, cream the butter, brown and white sugar.
- Add the egg, milk and vanilla and mix until light and fluffy.
- Combine the oats, flour, soda and salt together in a separate bowl.
- Mix the butter ingredients with the dry ingredients; add the chocolate chips.
- Using a teaspoon, scoop the cookie dough out of the bowl and place on parchment paper lined cookie sheets.
- Or, alternatively, press the cookie dough into greased large spring form pan or non-stick pizza tray.
- If making small, individual cookies, bake for approximately 15 minutes or until cookies are slightly golden around the edges and firm. If making one large cookie wedge, bake for approximately 35 minutes.
- Remove from the oven and let cool before removing them from the tray.
- While it is still warm, use a knife or pizza cutter to cut the cookie wedge into slices.
What is your child’s favourite afterschool snack?
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