Kids Oatmeal–Chocolate Chip Cookies
By America's Test Kitchen KidsPublished on January 20, 2023
Time
40 minutes, plus cooling time
Yield
Makes 12 cookies
What Kids Are Saying
"It was a delicious cookie and I REALLY LOVED IT! It wasn't too hard to make it either." —Emma, recipe tester, age 10
Ingredients
Before You Begin
Not all brands of rolled oats are the same—some are denser than others (they weigh more). For these cookies, we had the best luck using Quaker old-fashioned rolled oats. (We found that cookies made with Bob’s Red Mill old-fashioned rolled oats spread out a bit more in the oven.) Don’t use quick, instant, or extra-thick rolled oats in this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
- In medium bowl, whisk together flour, salt, and baking soda.
- In large bowl, whisk together brown sugar, oil, melted butter, and cinnamon. Add egg and vanilla and whisk until mixture is smooth.
- Add flour mixture to sugar mixture and use rubber spatula to stir until fully combined, about 1 minute. Add oats and chocolate chips and stir until evenly distributed.
- Use 1-tablespoon measuring spoon to drop dough onto parchment-lined baking sheet in 12 mounds (about 2 heaping tablespoons each). Leave space between mounds. Wet your hand lightly, then use your damp hand to gently flatten each mound into 2-inch-wide circle.
- Place baking sheet in oven. Bake cookies until edges are set and lightly browned but centers are still soft, 8 to 10 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool on baking sheet for 10 minutes.
- Use spatula to transfer cookies directly to cooling rack and let cool completely, about 15 minutes. Serve.
Time
40 minutes, plus cooling timeYield
Makes 12 cookiesWhat Kids Are Saying
"It was a delicious cookie and I REALLY LOVED IT! It wasn't too hard to make it either." —Emma, recipe tester, age 10Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
These cookies put a chocolaty spin on classic oatmeal cookies. Plus, they're easy to make (no mixer required!) and ready to eat—or pack in a lunchbox—in an hour. As kids help prepare the ingredients for the cookies, they can practice using a digital kitchen scale (if you have one) to weigh out the flour, light brown sugar, old-fashioned rolled oats, and chocolate chips. Weighing ingredients is easier, and often more accurate, than using measuring cups. Have kids turn on the scale and place a bowl on the scale. Then press the “tare” button to zero out the weight (that means the weight of the bowl won’t be included). They can slowly add their ingredient to the bowl until they reach the desired weight in ounces.
Before You Begin
Not all brands of rolled oats are the same—some are denser than others (they weigh more). For these cookies, we had the best luck using Quaker old-fashioned rolled oats. (We found that cookies made with Bob’s Red Mill old-fashioned rolled oats spread out a bit more in the oven.) Don’t use quick, instant, or extra-thick rolled oats in this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
- In medium bowl, whisk together flour, salt, and baking soda.
- In large bowl, whisk together brown sugar, oil, melted butter, and cinnamon. Add egg and vanilla and whisk until mixture is smooth.
- Add flour mixture to sugar mixture and use rubber spatula to stir until fully combined, about 1 minute. Add oats and chocolate chips and stir until evenly distributed.
- Use 1-tablespoon measuring spoon to drop dough onto parchment-lined baking sheet in 12 mounds (about 2 heaping tablespoons each). Leave space between mounds. Wet your hand lightly, then use your damp hand to gently flatten each mound into 2-inch-wide circle.
- Place baking sheet in oven. Bake cookies until edges are set and lightly browned but centers are still soft, 8 to 10 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool on baking sheet for 10 minutes.
- Use spatula to transfer cookies directly to cooling rack and let cool completely, about 15 minutes. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments