One of the things that I really try to make a point of, is getting my kids in the kitchen. I think it is one skill that every kid not only should learn, but most of the time, they have a blast. It is a great way to bond with your kids, be hands on, all while teaching them fun, new things.
This past weekend, it was my oldest sons turn. He chose to make cookies, so all my kids could have one in their lunch at school this week!!
I was given a kids cookbook when I was about 11 years old, and since my mom held on to it and passed it to me when I had kids of my own, that is typically the cookbook I use with them. As my son was flipping through, he came across the oatmeal chocolate chip recipe. He immediately stopped on the page and said he “needed” those cookies. If you know one thing about him, he does not like sweets. He would much rather have a piece of celery over a cookie, so I was quite surprised. We gathered the ingredients and he got to work. Not only was he in charge of reading the directions, but he was literally in charge of adding everything to the bowl, mixing, and scooping the dough into balls on the cookie sheet.
Once these cookies were baked, all the kids did the official taste test and these were deemed AMAZING!!! I must admit, I was quite proud of how they turned out. Scooping dough can be tricky sometimes and these cookies looked/tasted great!!!
From my son to you all, enjoy!!!
- 1/2 cup butter
- 1 egg
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup quick cooking oats
- 1 cup semi sweet chocolate chips
- Preheat oven to 375 and allow butter to sit on counter for about 30 minutes.
- Put butter in a medium bowl and use an electric mixer for about 20 seconds. Until it is smooth and creamy.
- Add the egg, flour, sugar, brown sugar, vanilla, and baking soda to the butter.
- Mix together on medium speed until all is combined.
- Fold in the oats and chocolate chips with a wooden spoon.
- Scoop out the dough into small balls and place on cookie sheet, about two inches apart.
- Bake in oven for 8-10 minutes.
- Remove and allow to cool slightly before removing from cookie sheet.
Recipe from: New Junior Cookbook