Happy Memorial Day everyone! Hope you and yours are enjoying a lovely day together.
We woke up late this morning, had a little breakfast and then made a big batch of these cookies together. These cookies are a little hardier with a touch of oats, which makes them perfect for ice cream sandwiches (just take two cookies, spoon a little ice cream in the center, smush together and freeze until set). These will be the perfect dessert for the pool party we’ll be attending later today.
As for cooking with kids, cookies are perfect for making with your children since they offer ample opportunity for kids to get involved — even very young ones. Just be careful to realize if a step is just beyond your child’s ability. For instance, Paige today dropped two spoons into the running mixer while adding the flour … turns out, she still needs help holding spoons since she tends to let go once the flour is added.
What have you been cooking with your kids (or grandkids or nieces and nephews) lately? Share!
Chocolate Chip Cookies with a Hint of Oats
yields 3 dozen cookies
2 cups all-purpose flour
1/3 cup oats (not quick-cook)
1 tsp baking soda
1 tsp kosher salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semisweet chocolate chips
Preheat oven to 375 degrees. KID STEP: Line two rimmed baking sheets with parchment paper. Set aside.
KID STEP: Sift together the all-purpose flour, oats, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar and vanilla extract. Mix on medium speed until light and fluffy in appearance. KID STEP: Reduce the mixer speed to low and add the flour mixture a little at a time, until fully incorporated.
KID STEP: Add the eggs to the mixer one at a time, beating until incorporated after each mixture.
Add the chocolate chips to the mixer and mix for a few seconds to combine.
Using a 1 tbsp cookie scoop, drop the cookie dough onto the cookie sheet, leaving about 2 inches between each mound. Cook for 9-11 minutes, until golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool.