Looking for something fun to do with your toddlers on a rainy day? How about some baking? We took advantage of one of our recent indoor days by whipping up a batch of our favorite oatmeal raisin cookies. This recipe comes from The New Laurel’s Kitchen cookbook. A sweet, yet, not too sweet, cookie that is loaded with tons of fiber. Therefore, I never feel too guilty when we indulge in this deliciously baked treat!
Here’s some scenes of my tots in baking mode:
Oatmeal School Cookies adapted from The New Laurel’s Kitchen
1/2 cup butter, softened
3/4 cup brown sugar, packed
1 lightly beaten egg
1 1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
1 cup whole wheat flour
3/4 tsp. baking powder
1/2 cup toasted wheat germ (Prague friends- this can be found at DM or Bio shops in town)
3/4 cup rolled oats
3/4 cup raisins
Optional additions: Chocolate chips, chopped walnuts or toasted sunflower seeds
Preheat oven to 375F or 180C
Cream butter and sugar until fluffy.
Add egg, vanilla, salt and beat well.
Stir flour, baking powder, wheat germ, and rolled oats together with a fork.
Blend well with other ingredients. If your mixture is too dry (I’ve never had this problem, but..) just add a tablespoon or more of water if necessary to hold it together.
Place by tablespoon on well-greased cookie sheet or one lined with parchment paper.
Flatten them slightly.
Bake for 10-12 minutes.