Milk and cookies. It’s the iconic afternoon snack for American children, and for me personally, it brings memories of sitting around the kitchen counter, chattering about the school day with friends and family while munching a little bit of deliciousness.
Life has changed though, and fewer kids come home to a mom holding a platter of fresh-baked cookies and a listening ear. I think we need to bring that tradition back. Both the cookies and the listening ear.
But we are also fighting a childhood obesity epidemic. A toxic culture where kids eat too much sugar and fat, too little fiber and healthy nutrients. So where is the balance?
For generally healthy kids, I like the 80/20 guideline; 80% of foods are for nutrition, and 20% are fun. I think this recipe fits that guideline, and my kids love them! They also love making them. Nutritious cookies plus quality time seems like a recipe for happy healthy kids to me!
1/2 cup salt-free butter
1/2 cup extra virgin coconut oil
1/2 cup white sugar
1/2 cup brown sugar
2 tbsp milk
1 tsp vanilla
1 1/2 cups whole grain white wheat
1 tsp baking soda
1/2 tsp salt
4 cups old-fashioned rolled oats
1 cup dark chocolate chips
Preheat oven to 375 degrees. Blend butter, coconut oil, and sugars until creamy. Mix in eggs, milk, and vanilla.
In a separate bowl mix flour, salt, and baking soda. Slowly add flour mixture and blend well. Stir in oats and chocolate chips. Drop rounded spoonfuls on parchment paper. Bake 9-11 minutes or until light brown. Makes 40 cookies.
For chocolate peppermint cookies, add a couple drops of peppermint extract, 1/4 cup cocoa, and 1/4 cup sugar.