My kids have been back in school for only a month now and I’m already struggling with school snacks. Mind you, all three are beyond designated snack times. But to get them through their long days, I need to stash their lunch bags with extra food. Since they have already grown tired of my old faithfuls–turkey jerky, cheese sticks and nuts–I started making one scratch sweet a week. Nothing too over the top. Last week, I made two batches of my Three Ingredient Muffins (I have 3 kids and a midnight-snacking husband; they go fast). This week I jumped on the oatmeal cookie bandwagon. Again, this recipe makes plenty. Next week, I’ll probably whip of a batch of my Peanut Butter Balls. All three of these snacks have some healthy component to them. Yet my kids think they’re full-on guilty pleasures. Win-win in my book.
Chewy Oatmeal Cookies Recipe
1 1/2 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
1 stick plus 6 tablespoons unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3 cups quick or old-fashioned oats
1 cup raisins
Preheat oven to 350 degrees F. In a medium bowl, combine flour, cinnamon, baking soda, salt and nutmeg; set aside. In the bowl of an electric mixer with paddle attachment, beat butter and sugars on medium speed until light and fluffy, about 5 minutes. Reduce speed to low and add eggs, one at a time, and vanilla. Gradually add the flour mixture. Stir in oats and raisins. Drop dough by heaping tablespoons onto an ungreased baking sheet. Bake until light golden brown around the edges but still soft in the center, about 12-15 minutes. Makes about 3 dozen large cookies.