Tag Archives: cooking with kids

Oatmeal Raisin Cookies

Oatmeal Raisin Cookie

I know there are thousands of oatmeal raisin cookie recipes out there, but this is the one my son and I make – and he does most of the work! LOL

Oatmeal Raisin Cookies

Ingredients:

1 cup (250g) butter, softened
1/2 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 1/2 cups oatmeal
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 cup raisins or sultanas

Preheat the oven to 160’C (350’F). Cream the butter and sugar together (we used an electric mixer). Then add the eggs one at a time, then the vanilla, mixing in between until the mix is fluffy. Add all the dry ingredients and stir with a wooden spoon.

Using dessert spoons, scoop the dough onto a cookie sheet, they do spread out, so give them room. Bake for 8-12 minutes until the edges are golden brown. Take off the sheet and place on a cake rack to cool. Try not to eat the whole tray at once. Makes about 4 dozen smallish cookies.

The dough will keep well in the fridge for about a week – we cook a few every day straight from the fridge, and just press the dough down a little before putting in the oven.

Close-up cookie

You can add chocolate chips, cocoa, more spices, wholewheat flour, meusli instead of the oatmeal… what’s your favourite combo?

Plate of cookies

Nick Coffer’s The After School Cookbook

Nick Coffer, for those of you who have never heard of him, was a stay-at-home dad a few years ago and started a video blog with his small son, Archie, called “My Daddy Cooks”. It was a big hit as time went on, and he got to write a cookbook, called as you would have thought, ‘My Daddy Cooks’ I gave a copy to hubby one Father’s Day, and we use it to make fast, great tasting meals that son will (hopefully) eat.

For his second book, called The After School Cookbook”, I was lucky enough to be one of his recipe testers. I made hubby do 2 of the recipes out of 4 we were given to do, as having a former chef test them wouldn’t help Nick much as the book is for a home cook, not a professional one.

Both books are laid out so you can find what you are looking for easily, the recipes are clear and well-written, and easy to follow. Very few have any unusual ingredients (no quails’ eggs or caviar!) and all are quick and cheap(ish) to make. Some are regular go-tos – the Bready Scrolls, Baked Risotto, and Vegetable Fritters along with the Honey-glazed Chicken Wings (the sauce and marinade are great on legs and thighs too!) for example. These are all recipes my son loves to help me cook – even the risotto. He can put the ingredients in the pot and then stir with a wooden spoon. He won’t go near the oven of his own accord when it’s open, so I get the job of taking things in and out of it.

The Chewy Flapjack recipe is one that I tested and it disappears quickly! I plan on making some of them for breakfast soon as we are already getting in a rut of cereal every morning even though son has only been back for a few weeks. Cereal for breakfast every day is boring!

Both of these books make a great gift for the busy cook in your life. For us, the first one did get my hubby in the kitchen a bit more! We haven’t tried as many out of the 2nd book yet, but I’m betting from all the post-its sticking out of it that my son put in we will be cooking from it this weekend.

I don’t know if I can add in one of his recipes, but you can look on his blog My Daddy Cooks

Homemade Jammie Bodgers

Mmmmm....
Mmmmm….

My son loves to bake with me and as it’s the Easter Holidays – which are 3 weeks long at his school, we’ve had lots of time to cook and bake together. He’s wary of putting things in the oven, but is a very good helper with pretty much every other step. He enjoyed getting his hands mucky while rubbing the butter and dry ingredients together with these cookies, and then putting the jam in the middle.

Jammie Bodgers
Jammie Bodgers

The ‘real’ name of the mass produced version of these cookies is Jammie Dodgers, but these are far better – less dry with as much filling as you want to put in, or think the cookies can hold. Next time I’m going to try them with lemon or ginger curd instead of jam. They are a shortbread cookie sandwiched with buttercream icing and jam – we used a blackberry/raspberry combo…

Jammie Bodgers

Dough:
2 cups plain flour
3/4 cup cold butter, chopped into small cubes
2/3 cup caster (white) sugar
1 egg yolk
1 tsp vanilla extract

Icing:
1/4 cup softened butter
1 cup icing sugar
1/2 tsp vanilla extract
1-2 tsp water, if needed

4-5 Tbsp Jam in the flavour of your choice

Directions:

Mix the flour & sugar together in a bowl, then add the cubed butter and rub together with your fingertips until it resembles bread crumbs. Add the egg yolk, beaten together with the vanilla and mix well. Form into a ball, flatten and wrap in cling film, then refrigerate for 30-40 minutes.

Roll out to 1/8″ thick on a lightly floured surface, then cut out with a 3″ cookie cutter. In half of them, cut out a 1″ circle/heart out of the middle of half of them. Re-roll until you have used up all the dough. We made 22 but it depends on how big your cutters are.

Cooled Cookies
Cooled Cookies

Bake at 350’F/175’C for 8-10 minutes or until light golden brown. Take off the sheets right away and cool on a rack. Once cold, make the buttercream by creaming the ingredients together, adding a little water if the mixture is too thick to spread easily. Using a dinner knife, spread on the half of the coookies that don’t have the hole in the middle.

Iced
Iced

Add a little jam in the flavour of your choice to the middle, then put one of the cut-out cookies on top squishing a little to cement them together.

Jammed
Jammed

Bet you can’t eat just one!

Ready to Eat
Ready to Eat