C is for Cooking – and Cookies!

Cookies

When I graduated from college, my first job out of school was teaching nutrition to children and families in Washington County.  From that experience, I learned so much about the value of cooking with kids!  Not only does it support a stronger bond between parents and their children, but it also strengthens communication between family members and introduces young chefs to important math and science skills.

With the cold weather upon us, now is the perfect time to cozy up in the kitchen with your little ones and cook up something fabulous.  Not sure what time make?  Don’t worry – I have you covered!

As a child, I loved cooking and baking with my mom.  One of our favorite things to make was (and still is!) cookies, so today I’m sharing a slightly healthier version of a classic that I’ve grown to love.  Make a batch for yourself and let me know how they turn out!  Bon appétit!

Oatmeal-Chocolate Chip Cookies

Ingredients:

  • 1 cup rolled oats (old-fashioned or quick)
  • 1/2 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 4 tablespoons butter, melted and cooled
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup packed brown sugar
  • 1/2 chocolate chips

Instructions:

Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Line two baking sheets with parchment paper.  Combine the oats, flours, salt, cinnamon, and baking soda in a small bowl.

In a large bowl, whisk together the butter, egg, vanilla, and brown sugar until smooth.  Stir in the oat mixture and chocolate chips until thoroughly combined.

Working 1 heaping tablespoon at a time, roll the dough into balls and lay them on the prepared baking sheet.  Space about 2 1/2 inches apart.

Bake the cookies one sheet at a time until the edges are set and beginning to brown but the centers are still puffy and underdone, 9-12 minutes.  Rotate the baking sheet halfway through baking.

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to wire rack and cool completely.  Cookies can be stored in airtight containers for up to 2 days.  Makes about 18 cookies.

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