Super Fast – Super Easy – Super Yummy Oatmeal Cookies

by Penny L. Hunt

Hey, Kids! Ask your parents or another adult to help you make these yummy cookies that we talked about in our story,  Being Patient is Hard.  I hope you love them as much as my family does!

 

Prep time 10 minutes. Cook time 10 minutes. Cooling time: 10 minutes.

Total time to be patient – 30 minutes!

 

INGREDIENTS                                              

• 1 large egg
• 1 stick of very soft butter
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups old-fashioned whole rolled

(Not, instant or quick oats. They’ll make your cookies too dry.)

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips, plus more for after baking. (Optional – but super yummy!)

INSTRUCTIONS

1. Preheat oven to 350F,
2. Line a baking sheet with parchment paper or spray with cooking spray.
3. In a large bowl, with a strong spoon, mix together the egg, soft butter, sugars, and vanilla for about 90 seconds, or until smooth and slightly fluffed.

Tip: If the butter is hard, pop it in the microwave for 10 seconds to soften it. And warm the egg in a bowl of hot water for a couple of minutes. A warm egg blends in easier than a cold one.

4. Sir in the oats, flour, baking soda, and salt, a little at a time, until well combined. This part takes muscles! Now, mix in the chocolate chips. You can add raisins and/or walnuts too if you like them – about 1/2 cup.

5. Place 2-tablespoon of dough in the palm of your hand. Roll the dough between your hands to form a ball and place it on the prepared baking sheet. Continue making balls and place them on the sheet about 2 inches apart. (You’ll have enough dough to bake two batches of cookies.)
6. Bake for about 13 minutes for super soft cookies. Bake 15-17 minutes for more well-done cookies. But don’t overbake. Cookies firm up as they cool.
7. Immediately after taking the cookies out of the oven, add about 5 additional chocolate chips to the tops of each one.
8. Allow the cookies to cool on the baking sheet for about 10 minutes. They need a little time to firm up before you can dunk them into milk!

Cookies will keep in an airtight container or in a cookie jar at room temperature, (if you’re lucky!) for up to 1 week. They can be frozen in freezer bags for up to six months.

 

About Penny L. Hunt

Penny L. Hunt is an award-winning author, speaker, and blogger. She enjoys writing for both children and adults. Penny lives in the rural-peach-growing region of South Carolina with her husband Bill, a retired career naval officer, and their two dogs. Visit her at PennyLHunt.com.