Years back when I had my first daughter, she would stick to my side like glue while I was in the kitchen. I loved it!
Not much has changed 6 years later, except instead of one kitchen helper I have three. And instead of one child being in charge of cracking the eggs or mixing the chocolate chips, there are three very opinionated girls who feel they would be better and pouring the vanilla than the other sister.
98% of the time this results in meltdowns, dropped eggs, and one child who always insists on sticking their entire hand in the jar of flour and then shaking it off all over the flour.
It's a crazy, stressed out, pull my hair kind of experience, but I cherish it SO much. Come 10 years they won't want to make cookies with me because they will be fighting me to wear a bikini to school or something horrible like that. So, I'll take eggs and flour all over my floor ANY DAY!
Mini Chocolate Chip Oatmeal Cookies
Ingredients:
8 oz. Kerry Gold Butter, or salted butter, softened
3/4 c. white sugar
1 1/4 c. brown sugar
1 egg + 2 egg yolks
1 TB. vanilla extract
2 c. flour
1 tsp. baking soda
1 tsp baking powder
1/2 tsp. salt
2 1/2 c. old fashion oats
2 c. chocolate chips
Directions:
1. Preheat oven to 350 degrees.
2. Whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a kitchen aid, beat butter until soft for 1 minute. Add brown and white sugar. Beat until fluffy, 2-3 minutes. Add in eggs one at a time, followed by vanilla.
4. Slowly beat in flour mixture. Once Incorporated mix in oats. Then fold in the chocolate chips. (I always do this by hand. Prepare your baking sheets with parchment paper or grease, scoop cookie dough onto baking sheets using a mini ice cream scoop.
5. Bake for 7-8 minutes. They will be golden on the outside but undercooked in the middle. Let sit on the pan for about 10 minutes to cool, and then add them to a cooling rack.
6. Store in an air tight container for up to a week, or freeze.
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