Come on kids, let’s make some cookies!
That’s one directive children are sure to follow. They’ll even leave their video games for a session in the kitchen mixing up these sweet bites.
Kids love making cookies. It’s a great activity during the holiday season, and they can be used as gifts for relatives and friends because one size fits all. And if they get bored when school is out, they can ask a neighbor child or two to join them.
Mothers should be prepared to make clean-up easy. That includes putting newspaper on the floor and using foil and/or parchment paper to line baking pans. Reading recipes thoroughly to get timing right with mixing and chilling will be of help when planning the day.
Be sure to stock up on basic ingredients and a couple of cookie sheets so you don’t have to make a grocery store run at the crucial time. Even though these made-from-scratch cookies are easy and delicious, a roll of bought cookie dough and a box of brownie mix are always good to have on hand. Who can resist that chocolate aroma?
As an added bonus, conscientious parents can also sneak in some math lessons while measuring, sifting and dividing dough. Here are four different recipes to help make your holiday baking fun for the youngsters and provide a treat for all those who love cookies.
Flourless Peanut Butter and Chocolate Chip Cookies
- 1 cup super chunky peanut butter
- 1 cup golden brown sugar (packed)
- 1 large egg
- 1 teaspoon baking soda
- 1⁄2 teaspoon vanilla extract
- 1 cup miniature semisweet chocolate chips (about 6 ounces)
Preheat oven to 350 degrees. Mix first five ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous tablespoon of dough into a ball for each cookie. Arrange on two ungreased baking sheets, spacing two inches apart.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets five minutes. Transfer to racks. Cool completely. Makes about 24 cookies.
Oatmeal Raisin Bars
- 2⁄3 cup packed brown sugar
- 1⁄3 cup butter or margarine
- 1⁄3 cup golden corn syrup
- 2 1⁄2 cups rolled oats
- 1⁄4 cup all-purpose flour
- 1⁄2 cup raisins
- 1 large egg
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. In a glass bowl, combine brown sugar, butter and corn syrup. Microwave on high for two minutes; stir until smooth. Microwave one minute more or until sugar dissolves and mixture comes to a full boil. Stir in rolled oats, flour and raisins.
In a small bowl, beat egg with vanilla. Stir into rolled oats mixture. Line a 13 x 9 inch baking pan with foil, greased. Spread dough evenly in pan. Bake for 20-25 minutes or until golden around edges. Let cool 10 minutes in pan. Lift out foil; cut into 3” x 1-1⁄2” bars. Cool on rack. Makes 24 bars.
Pecan Meringue Cookies
- 1 large egg white
- 1 cup light brown granulated sugar or regular light brown sugar
- Pinch of salt
- 1⁄4 teaspoon ground allspice or nutmeg
- 1 1⁄2 cups finely chopped pecans
Preheat oven to 250 degrees.
Line a baking sheet with parchment paper.
Using an electric mixer, beat the egg white until stiff and gradually add the sugar, salt and desired spice. Beat until the mixture looks shiny. Stir in the nuts.
Using two spoons, place full teaspoons of the mixture on the sheet, leaving 1 1⁄2 inches between each cookie. Flatten out the tops.
Bake in the preheated oven for 25-30 minutes or until the cookies appear dry on top. Use a spatula to gently remove the warm cookies from sheet and cool on a wire rack. Store in a sealed container. Makes 24-30 cookies.
Slice and Bake Butter Cookies
Basic cookie:
- 1 cup butter
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1⁄2 teaspoon baking soda
Choose two add-ins:
- 1⁄2 cup chopped raisins
- 1⁄2 cup chopped dried cranberries
- 1⁄2 cup chopped pecans or walnuts
- 1⁄2 cup chocolate sprinkles
- 1⁄2 cup colored sprinkles
In a large bowl with an electric mixer, beat together the butter and sugars until creamy. Beat in the egg and vanilla. Add the flour and the baking soda, and mix thoroughly to form a soft dough.
Divide the dough into halves. Into each portion, mix one of the possible add-ins until it is evenly blended into the dough.
Cut the dough into four pieces (cut each half in half), then roll by hand into a cylinder about 1 1⁄2 inches thick. Wrap in waxed paper and refrigerate for at least several hours or overnight. You can also freeze this dough for another time.
When you’re ready to bake the cookies, preheat the oven to 375 degrees.
Unwrap each log and with a very sharp knife, slice into 1⁄4 inch rounds. Bake on an ungreased cookie sheet for 8 to 10 minutes until lightly browned around the edges. Remove to a rack to cool.
Makes 5-6 dozen cookies.
