From Handstand Kids: Baking Around the World (Handstand Kids, LLC), by Yvette Garfield, this tasty combination of two classic cookies – chocolate chip and oatmeal – is a wonderful way to get grandchildren in the kitchen. Little ones can help stir everything together, while bigger kids can measure out the ingredients and scoop the dough. Try sandwiching ice cream between two cookies for an extra-indulgent dessert.
1 cup unsalted butter, softened at room temperature
1 cup brown sugar, packed
1/2 cup white sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cup whole wheat flour
1 cup all-purpose flour
1 cup oats (quick, uncooked)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup semi-sweet chocolate chips
1. Preheat oven to 375 degrees F.
2. Cream the butter and sugars in a standing mixer (or in a bowl using a hand mixer) for 5 minutes until light and fluffy.
3. Add the eggs one at a time, mixing after each addition. Add vanilla extract and mix for 1 minute.
4. Combine the whole wheat flour, all-purpose flour, oats, baking soda, salt, and cinnamon in a bowl and slowly incorporate into the butter and egg mixture.
5. Mix until combined then pour in the chocolate chips and stir.
6. Using a miniature ice cream scooper or tablespoons measure, scoop dough onto a parchment-lined baking sheet.
7. Bake for 15 minutes and remove from oven. Let cookies cool on the baking sheet and place on a cooling rack.
Try replacing the white sugar with 1/4 cup of honey or agave nectar.
Makes about 5 dozen cookies
Excerpted from Handstand Kids: Baking Around the World by Yvette Garfield © 2012. Published by Handstand Kids, LLC.
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