How do you get your kids to help in the kitchen, and eat healthy? One word, cookies! Here are some heart healthy cookies you can make with your kids that will be good for them and for Santa too. Make them together and share in the holiday fun, there’s nothing better than a kitchen covered in flour and the memories that come with it.
The following recipes and attached pictures were made specifically for my monthly column in the North County LIFE Newspaper.
Cranberry Chocolate Oatmeal Cookies
Makes 30 cookies-
¾ cup organic all-purpose flour
½ tsp. baking soda
¼ tsp. sea salt
2 tbsps. unsalted butter at room temp
3/4 cup packed light brown sugar
1 tsp. vanilla extract
1 can 14oz whole cranberry sauce
2 cups quick oats
½ cup dark or semi-sweet chocolate chips
½ cup dried cranberries
Pre-heat oven to 350 and cover 2-3 rimmed baking sheets with parchment paper.
In a small bowl combine the flour, baking soda and salt, set aside.
In a large bowl or standing mixer whip butter and sugar, add in egg and vanilla. Add in cranberry sauce and mix then add the flour mixture and mix until just combined. Add in the oats, chocolate and dried cranberries and mix until just combined. Place in fridge for 15 minutes to firm up.
Use a spoon to scoop Ping-Pong ball sized dollops of cookie dough, give enough room for a little spreading. Bake for 10- 15 minutes until golden brown.
Lemon Oatmeal Biscotti dipped in White Chocolate
Makes 18 cookies-
1 cup old fashioned oatmeal
1/2 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
Zest of two lemons
1/3 cup sugar
1 large egg
3 tsp. vanilla extract
4 tsp. lemon juice
1/3 cup white chocolate chips
1 tsp. olive oil
Preheat oven to 350.
Spread out the oatmeal on a lined baking sheet and toast for 5 minutes in the oven then move to a food processor and grind down until as fine as flour. Cover the baking sheet with parchment paper and set aside.
In a medium bowl combine ground oatmeal, flour, baking powder, salt and lemon zest, set aside.
In a standing mixer or with a handheld mixer and large bowl whisk the egg and sugar on medium until thick and pale about 5 minutes. Reduce to low and add in vanilla and lemon juice. Then add in the flour mixture slowly until all incorporated and move to the cookie sheet. Get your hands wet and mold dough into a rectangle about 1 inch high.
Bake until slightly browned around the edges, about 20 minutes. Remove from oven and let cool on baking tray for 10 minutes, but leave the oven on.
Move the large cookie to a cutting board, remove parchment carefully from bottom. Slice into 1/2 inch cookies and place back on tray cut sides up. Bake for 5 minutes, flip over and bake for another 5 minutes.
Let the biscotti cool while you melt the white chocolate in a double boil once the chocolate is melted mix in oil, then dip the tips of your biscotti in the chocolate and place on a sheet of wax paper. Move to the refrigerator for 30 minutes or until the chocolate hardens.