It used to. When Miss Big was just a wee one we purchased the super expensive learning tower and had her in there kneading pasta dough at 18 months. It was fun for her and for me, though I'm sure some concepts got lost on her. Add more kids and less time and kids in the kitchen starts becoming torture.
Fast forward a few (7!!!) years, and Miss Big is once again showing an interest in baking and cooking with me. Usually she just wants to eat everything.
Over the weekend SHE made Oatmeal Cranberry White Chocolate M&M Cookies, all.by.herself. And they were good. Really good. And we reinforced some weight and measurement concepts she was learning in school. And she totally showed her independence when she took some of the barely cooled cookies over to her friends.
The recipe, adapted from Quaker Oats Vanishing Oatmeal Cookie Recipe
Ingredients
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/4 cup ground flax seed (like Bob's Red Mill)
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup dried cranberries
1 bag White Chocolate M&Ms (minus a few for testing...did you know these existed??)
1/2 cup white chocolate chips
Method
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, flax and salt; mix well. Add oats, cranberries, M&Ms & white chocolate chips; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Prep Time: 20 min
Cook Time Time: 08 min
No comments:
Post a Comment