One of the things I truly love about summer is that it gives us an opportunity to spend more time with our sweet grandchildren. Last week we hosted all three kids for a couple of days. It was actually the first sleepover for the youngest one without his Mama. The kids love to play in our creek and it was a good way to cool off on the warm days last week.
Then the youngest and oldest went home and our sweet Bluebird stayed with us one extra day. That gave us the opportunity to focus all our attention on her and doing things she really enjoys. Bluebird has always liked working in the kitchen. So I thought it would be fun for the two of us to bake some cookies.
The cookie recipe we used was given to me by Mr. MT Nest’s Aunt Bea. Aunt Bea was known for being an amazing cook. She baked her own sourdough bread and delicious fruit pies, made pickles and jams, and could turn leftovers into a gourmet meal. For the most part, she didn’t use a cookbook or recipe, but I do have one or two recipes, including this one for chocolate chip cookies that she passed along to me. I loved making the cookies with Bluebird and remembering Aunt Bea.
Cooking and baking are great ways for kids to learn about measurement. I gave Bluebird a 1/2 cup dry measure cup and she figured out how many times she needed to fill it to have 2 1/2 cups of oatmeal, 2 cups of flour, and 1 cup of sugar. We only used that one measuring cup so we only had one to wash and it gave her a chance to practice her math skills. (I am, after all, a retired mathematics teacher.)
This recipe calls for making oat flour from old-fashioned oats by processing them in a blender or food processor. I always do that part first and then add the other dry ingredients to the food processor. It saves washing another bowl and I use the food processor to blend the dry ingredients.
Bluebird is quite a competent baker, especially for someone who is only 8 years old. She did a great job of measuring, cracking the eggs, chopping the chocolate bar, mixing ingredients, and running the mixer. I helped with reading the recipe and with mixing the chocolate bits and nuts into the thick cookie dough.
Aunt Bea's Special Chocolate Chip Cookies
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned oats
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 12 ounces semi-sweet chocolate chips
- 4 ounces Hershey Bar chopped (or grated)
- 1 1/2 cup chopped walnuts or pecans (or a mixture of both)
- Preheat oven to 375ₒ.
- In food processor (or blender), small amounts at a time, process oatmeal to create a coarse oat flour.
- Mix together oat flour, all-purpose flour, salt, baking powder, and baking soda. ( I like to add the other ingredients to the oat flour in my food processor and blend to mix.)
- In a large bowl cream together butter, sugar, and brown sugar.
- Add eggs and vanilla extract.
- Add small amounts of the flour mixture and mix. Continue adding until all has been incorporated.
- Add chocolate chips, chopped Hershey bar, and chopped nuts to the cookie dough. Stir to mix.
- Drop golf ball sized scoops of cookie dough approximately 2 inches apart on ungreased cookie sheets.
- Bake for 8-10 minutes.
- Remove cookies from pan to a cooling rack.