The day was gray. The air was cool and damp. We needed a project. Let’s make cookies! I decided to overhaul one of my favorite recipes for Oatmeal Cookies. We swapped out the granulated sugar for brown, half the all-purpose flour for whole wheat, used bittersweet chocolate chips (the kids don’t even know the difference) and added almond extract to kick up the flavor.
Baking with my kids is both my favorite thing in the world and one of the activities that stresses me out the most. I am constantly saying, Just a minute! You need to wait! Take turns! Wait for me! No, no that part is Mama’s job! When I am not spitting out these orders, my reflexes are exercised by yanking hands from mixer paddles, dodging liquids from elbows and prying fingers from bowls, spoons, mouths. Talk about intense! This is supposed to be fun?
But… Then I watch their faces and see their eyes light with pride when they crack an egg, pour the measuring cup, add the chocolate chips. This is a treat for them. Cooking is something they watch me do every day but rarely get the opportunity to be part of the process. The final tasting is magic. Such fulfillment crosses their gooey grins. Watching their satisfaction confirms my commitment of time to the project. And these little suckers will go pefectly over the ice cream I have stashed for my late night snack.
Chocolate Chip Oatmeal Cookies
- 3/4 Cup Butter, softened
- 1 1/4 Cups Brown Sugar
- 1 Teaspoon Baking Powder
- 2 Eggs
- 1 Teaspoon Almond Extract
- 1 Cup All Purpose Flour
- 3/4 Cup Whole Wheat Flour
- 2 Cups Rolled Oats
- 1 1/2 Cups Bittersweet Chocolate Chips
*Baking powder can be swapped out for brewer’s yeast and ground flax seed can be added to make the world’s most delish lactation cookies
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time. Mix until well blended.
- Combine flours and baking powder and add slowly to the butter mixture. Stir in the oats and chocolate chips.
- Scoop using 1/2 inch melon-baller onto un-greased cookie sheets.
- Bake at 350 degrees for 8-10 minutes; do not over cook.
- Let cool on wire racks, if you can handle waiting that long!
These would kick Betty Crocker’s ass in a back alley brawl any day of the week!
Enjoy some kitchen time with your little bakers.