Over the Thanksgiving weekend I had the opportunity to cook with my 8 year-old grandson, Nicholas. After making Buttermilk Pancakes and Eggs for breakfast he made these Pumpkin-Oatmeal Cookies for his 18-month old sister.
It was good to spend the time in the kitchen with him following a recipe to see where to add or re-word steps for kids to be able to understand and make a recipe on their own. I’ve adapted the recipe for these cookies and added plenty of steps for kids to follow. This is a delicious recipe packed with healthy ingredients.
You will also need: Baking sheets, Silicone Baking Mats, Parchement Paper or Grease for the Baking sheets. An Electric Mixer with bowl, mixing bowl, sifter, Small 2-tablespoon cookie scoop or table spoon, measuring cups and spoons, spatula, cooling rack.
Preheat oven to 350°F. Lightly grease baking sheets or line with Silicone Baking Mats or Parchment Paper.
Sift the flour, baking soda, cinnamon and salt in medium bowl. Add the oatmeal. Set aside.
Put the room temperature butter in the mixer bowl and begin to beat.
I have a large 6-quart KitchenAid Stand Mixer but you can do this with a hand mixer. An adult will need to help hold the bowl while it mixers.
When it gets light and fluffy add the brown sugar and granulated sugar and continue to beat until light and fluffy.
Here’s the Creamed Butter and Sugar Mixture.
Crack your egg into a small bowl or cup.
Turn the mixer on the low speed and add the pumpkin, egg and vanilla extract to butter mixture; mix well.
With the mixer still on low speed gradually add the flour mixture and mix well.
Stir in nuts and dried cranberries or raisins.
Using a 2-tablespoon cookie scoop or other spoon drop onto cookie prepared cookie sheets.
Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Yield: 30 servings of 60 – 2 inch cookies
Preparation time: 30 minutes
Total time: 1 1/2 hours
Source: Sharon E. Russell