As our schools get back in session for another year, we also start thinking about the food needed each day to promote good learning. This includes having a good breakfast in the morning and a healthy lunch at midday. But after school, when the body's fuel is spent, children will exclaim "What's to eat?" when they come bounding home in the afternoon.
Here are two cookie recipes that are both exceptionally good and popular with many. The first recipe takes chocolate chip cookies and adds oatmeal and raisins to make "Chocolate Chip Oatmeal Cookies". This cookie is a cross between a chocolate chip cookie and an oatmeal raisin cookie. When I first made these for a church group, they didn't last long! The second recipe is for "The World's Easiest Peanut Butter Cookie". With just three ingredients, this recipe produces an incredible cookie to be so simple. These are also great for those who take a packed lunch or snack with them each day. This is also good to make when you would like to make cookies and don't have any flour on hand. A glass or carton of cold milk will make them taste extra good.
A couple of hints in storing cookies: first, never store cookies while they're warm. Make sure they're cool before placing them in a storage container. Also, don't store soft cookies with crisp cookies. If you do, the crisp cookies will soften, so if you have more than one type of cookie on hand, it would be a very good idea to store them separately.
Last year, I gave another cookie recipe that was very popular with readers of "The Examiner", which was for "Overnight Cookies". These cookies are mixed and dropped on a baking sheet, placed in a preheated oven. The oven is turned off and the cookies stay in the oven for at least 6-8 hours or overnight, then they're ready. If you missed this recipe, follow this link:
In the meantime, if you've not made cookies in a while, make these and have them ready for when the children come home in the afternoon:
CHOCOLATE CHIP OATMEAL COOKIES
- 1 C. Butter, Softened
- 3/4 C. Brown Sugar, packed
- 3/4 C. White Sugar
- 2 Large Eggs
- 1 Tsp. Vanilla Extract
- 1-1/2 C. All-Purpose Flour
- 1 Tsp. Baking Soda
- 1 Tsp. Salt
- 2 C. Raw Oatmeal, either regular or old-fashioned
- 1 C. Chopped Pecans
- 1 12 Oz. Bag Semi-Sweet Chocolate Chips
- 3/4 C. Raisins
Cream butter and both sugars; add eggs and beat well, along with the vanilla; Combine flour, baking soda, and salt and gradually add to creamed mixture; stir in the remaining ingredients and mix well; drop by the teaspoon onto greased baking sheets and bake at 350 degrees for 8-10 minutes or until the edges begin to brown; let cookies rest on baking sheet briefly and remove to a cooling rack to cool completely.
THE WORLD'S EASIEST PEANUT BUTTER COOKIES
- 1 C. Peanut Butter, either crunchy or creamy
- 1 C. Sugar
- 1 Egg
Combine all ingredients and mix well; shape into large balls and place on an ungreased baking sheet; press each ball with a fork; bake at 350 degrees for about 8-10 minutes. Let cookies rest on baking sheet briefly and remove to a cooling rack to completely cool.