School starts here this week so we are trying to soak in the days of summer before schedules and homework take over. I have been avoiding baking this summer. It’s been a hot one. Turning on the oven is like the worst idea ever on the hottest days. Today it was cooler in the early part of the day so we took advantage and made one of our favorite cookie recipes.
Oatmeal cookies are awesome for school lunches and my tots love them. Even more than eating them they have fun making them with me. I put the bowl on a low table so they can sit safely and add ingredients together. These cookies can easily be stored for the work week and added to school lunches each day.
Chocolate Chip Oatmeal Lunchbox Cookies
The perfect chocolate chip cookie that packs a punch with a hearty dose of oatmeal.
It’s pouring rain and we need every drop so no one is complaining around here. Both my tots have the day off today so it’s family baking time! I like baking with as little refined sugar as possible and using the seasonal ingredients we find in our travels. I especially like baking when it’s cold and wintery outside and the kitchen is toasty and full of activity.
Baking with tots takes tons of patience and quick reflexes. There are many dangers lurking in the kitchen and tots can find every one in one rapid swoop. With this recipe take precaution to keep tots away from the oven and pans as they come out of the oven. I keep my tots on low stools during measuring and mixing and even the floor if that’s easier. For the cookie ball process I line up the assembly line on the floor and let them have at it.
I had some applesauce in the pantry we made last year after one of our Apple Hill trips, so we made some applesauce cookies. This recipe is easy enough that tots can measure the dry ingredients and do some mixing. The best part is once the dough is finished they can roll the dough into a two step finishing step of oats and sugar.
This recipe made 2 full batches of 12 cookies and a third batch of 4 cookies. Total recipe makes 28 cookies.
1. Measuring dry ingredients and pouring into bowl.
2. Rolling dough into oats and sugar.
3. Lining finished cookie balls onto the baking pan.
4. Flattening cookies with measuring cup.
5. Eating finished cookies!
Vegan Applesauce and Oats Ginger Snaps
Vegan cookies easy enough for tots to work as sous chefs. Cookies contain minimal refined sugar.
In a mixer combine brown sugar, oil, molasses and applesauce on low speed for three full minutes.
In a bowl stir dry ingredients except for the oats. Add the dry ingredients to the mixer slowly and turn off before it’s fully combined. With a spoon, mix until all the dough is combined without over mixing.
Using a small ice cream scoop, scoop the dough and roll into balls one by one. Roll the balls first in the oats, pressing gently to get them to stick. Next, roll in the sugar and shake off before putting cookie on baking pan. Flatten each cookie using the back of a metal measuring cup or a glass.
Bake for 15 minutes. Remove from oven and cool on rack before eating.