If you've had kids home from school this week because of March Break, and you're looking for something to do together as the week comes to a close, how about baking a batch of cookies? It might get a little messy in the kitchen, and the cookies may not all be the same shape and size, but it will be fun, not to mention productive! And, it will also be subliminally educational since the kids just might learn something about following directions, using kitchen tools, cracking eggs, and measuring ingredients.
Making cookies is one of the first baking experiences for many children. Most kids (as well as kids at heart!) like chocolate chip recipes. This deliciously chewy oatmeal chocolate chip cookie recipe was contributed by the Vander Borgh family, egg farmers in Wroxeter, Ontario.
Oatmeal Chocolate Chip Cookies
Makes 4 to 5 dozen
- 2-½ cups (625 mL) packed brown sugar
- 1 cup (250 mL) soft margarine
- 2 eggs
- 1 tsp vanilla
- 2 cups (500 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- ½ tsp (2 mL) baking soda
- ½ tsp (2 mL) salt
- 2 cups (500 mL) rolled or large flake oats
- 1 cup (250 mL) flaked coconut
- 1 cup (250 mL) chocolate chips
Beat together brown sugar and margarine until blended. Add eggs and vanilla and beat until mixture is fluffy.
Stir together flour, baking powder, baking soda and salt in a medium bowl. Add to wet ingredients, beating until well blended.
Stir in oats, coconut and chocolate chips. Drop dough in rounded tablespoonsful onto cookie sheets, about 2 inches (5 cm) apart.
Bake in a preheated 375°F (190°C) oven until lightly browned, 9 or 10 minutes. Let cookies cool on cookie sheet for a few minutes, then remove to wire rack to cool completely.
- To pack brown sugar means to press or pack it firmly into the measuring cup.
- These cookies freeze well.
You'll find more favorite egg recipes from our farmers at eggsanytime.ca.