I love cookies, I am not a cake person. I like cookies for my birthday. I use to eat a lot of cookies and sometime they were a bit hard. But now I need them to be softer than what I am use to eating. I found a recipe for cookies that I can eat now. I have to watch my salt, so that why I use unsalted butter. You can use salted butter if you want. I try to make them healthy and taste good to. So that is why I use whole wheat flour and regular flour.
Cookies recipe for kids – Chocolate-chip Oatmeal Cookies
Get the best of two classics with this two-in-one recipe. Crisp on the outside and chewy within, this cookie is buttery and chocolaty, but not too sweet. It’s also a great make-ahead recipe since the cookies keep well for up to five days in an airtight container.
What you’ll need
1 cups flour
3/4 cup of whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
1 cup unsalted butter, softened
1 1/2 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon milk
2 cups (12 ounces) semisweet chocolate chips
How to make it
Heat the oven to 350º F. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats.
In a large bowl, beat the butter and sugar with an electric mixer until well blended. Beat in the eggs, one at a time, then the vanilla extract and milk. With a spoon or spatula, blend in the flour mixture and then the chocolate chips.
Drop heaping tablespoons of dough about 3 inches apart on ungreased baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan and bake for 2 more minutes or until golden. Cool the pans on wire racks for 5 minutes before removing the cookies to the racks to cool completely. Makes about 4 dozen.