Previous Post Next Post

Food

Brought to you by

Lunchbox Treats: Everything Cookies

By JulieVR |

I make two lunches every weekend morning, and despite the masses of prepackaged sweet treats marketed toward kids and parents, the best snack to pack are homemade cookies. They’re still a better deal than mass produced gummies, granola bars and roll-ups, without all the additives, preservatives, artificial colors and packaging – they’re made up of whole foods, and you control what goes into them. These cookies contain anything – and everything – from oatmeal and dried fruit to chocolate chips, nuts (if they are allowed at your kids’ school) and seeds – they’re completely customizable depending on your kids’ taste. They also make a great after-school snack.

Add anything you like to this oatmeal cookie dough – dried chopped apricots, cranberries, blueberries or cherries, chocolate covered raisins, coconut, pumpkin or sunflower seeds.. use your imagination and come up with new combinations with the kids. Not only are they perfect to pack in school lunches, they provide the perfect opportunity to get into the kitchen and bake together – a great way to spend TV and computer-free time with your kids.

Everything Cookies

Adapted from Bon Appétit, December 2004

1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
1 cup all purpose or whole wheat flour
1 cup old-fashioned oats
1/2 tsp baking soda
1/4 tsp cinnamon (optional)
1/4 tsp salt
1 cup chocolate chips
1/2 cup chopped walnuts or pecans or green pumpkin seeds (optional)
1/2 cup dried cranberries

Preheat the oven to 350°F. In a large bowl, beat butter and sugars in large bowl until pale and fluffy; beat in egg and vanilla. Add flour, oats, baking soda, cinnamon and salt and stir until almost combined; add the chocolate chips, nuts or seeds and cranberries and stir just until blended.

Drop by the spoonful onto parchment-lined sheets and bake for 12-14 minutes, until pale golden around the edges but still soft in the middle. Let cool on the sheets for a few minutes before transferring to a wire rack to cool completely. Wrap individually and store at room temperature or stash in the freezer to pop into lunchbags. Makes about 1 1/2 dozen.

More on Babble

About JulieVR

julievr

JulieVR

Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post