What better way to get the kids in the kitchen than with mini cookies eaten just like a bowl of cereal? They can help mix, roll, and shape the dough.
- 8 tbsp (1 stick) unsalted butter, melted
- ⅓ cup sugar
- 1 large egg
- ¼ tsp baking powder
- ¼ tsp salt
- 1 ¼ cups whole wheat flour
- ½ cup quick oats
- ⅓ cup mini chocolate chips
- Milk, for serving
- In a large bowl, using a hand or stand mixer, beat the butter and sugar until combined. Beat in the egg, then the baking powder and salt. Mix in the flour and oats until just combined. Fold in the chocolate chips.
- Divide the dough into 8 pieces and wrap each in plastic. Roll each piece into a rope about 11 inches long and ½ inch thick. Refrigerate 30 min.
- Meanwhile, preheat oven to 325°F. Line 2 large baking sheets with parchment. Unwrap half of dough and cut ropes into ¼-inch-thick pieces (to speed up prep, lay ropes side by side and cut through multiple ropes at the same time). Roll dough pieces into balls and place on prepared baking sheets, spacing about ½-inch apart.
- Bake 10–12 min., until dry to the touch and crisp around edges. Transfer cookies on parchment to wire racks and allow the baking sheets to cool. Repeat shaping and baking with remaining dough. Cool completely.
- Store cooled cookies in an airtight container for up to 3 days. Serve alone as a snack or in a bowl with milk for breakfast.
For a quicker recipe, just add ¼-inch pieces straight to the baking sheets without rolling.
This recipe is
- Nut Free
- September 2021