Oatmeal chocolate chip

There’s a secret to getting your kids to make you cookies.  Let them cook with you as soon as they’re old enough to sit up, pour, stir, and make your kitchen a mess.  The time and effort spent on these early endeavors will return to you in spades.  My kids, now almost eight and 11, can actually make things… on their own… and even clean up.  It’s a culinary miracle.

A few days ago, my little one wanted to make oatmeal cookies.  She’s not a raisin fan, but I convinced her that oatmeal and raisins go together like milk and, well, cookies.  I oversaw her process, delighted in her confidence and fraction recognition; assuring her it’d be okay when she accidentally poured a liquid ingredient into the dry ingredients too early in the process.  The end result? Delicious.  A few days later, she asked to make them again for some friends, this time with chocolate chips. Who was I to say no?  At the same time, my older daughter took on making dinner rolls to accompany the night’s meal.  I happily made soup while the two of them took over the kitchen.

Oatmeal raisin

Oatmeal cookies


1/2 c. rolled oats (we used certified gluten free)

3/4 c. rolled oats, ground into a flour

1 c. almond flour

1 t. cinnamon

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 egg

1 t. vanilla

1/4 c. maple syrup

1/4 c. brown sugar

1/4 c. oil

1 c. raisins or chocolate chips

*Note: t stands for teaspoon


Preheat oven to 350, and prepare two cookie sheets with non-stick spray.

In a medium-sized bowl, mix the first seven ingredients.  In a large bowl, whisk the egg until uniform in color.  Mix in the oil, maple syrup, brown sugar, and vanilla.  Pour in the dry ingredients, mixing only until incorporated.  Stir in raisins or chocolate chips.  Scoop cookies onto cookie sheets using a tablespoon, placing at least two inches apart.  Bake 10-12 minutes, rotating cookie sheets halfway through.  Do not overbake, as cookies will firm up as they cool.

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