Cooking with MY Kid

Inspired by one of my favorite mom blogs, Cooking With My Kid (CWMK), Aviel gets in the kitchen with me quite a bit. The mom behind the blog set out to do 365 kid friendly recipes in 365 days, with her son as her Sous Chef. She also happens to be a Jewish Mother so she often posts recipes that are very timely for the Holy Days.

Since Abba is quite a chef, and I have a love of making, cooking is a big part of our family life. Aviel is always very interested in what's going on in the kitchen. Its a rich learning environment where he can see different ingredients mix, colors change, textures form... and as the CWMK mom observed about her own son, if Aviel helps make something, he's more likely to eat it!

We do some spontaneous cooking together as meals are being prepared (Aviel is now quite the expert at scrambling eggs), but sometimes I like use cooking as an opportunity for a planned activity. This week we decided to make oatmeal cookies, so we thought we'd share the adventure.

One thing I've learned is that cooking, as an activity, works best with a little prep work the night before. Its much more efficient if I'm very familiar with the recipe, and if I measure all of the dry ingredients out in advance...

So I put the flour (which I mixed with the required salt, baking powder, and cinnamon), raisons, walnuts, sugar, and oats and flax seed in recycled humus containers, and gathered up the rest of the ingredients (butter, eggs and vanilla) just before we got started.

Chef Aviel was very happy to "dump" the ingredients in the bowl (and I like to use the BIGGEST mixing bowl I have!). Here he is "dumping" sugar.

Then he whisked the brown and white sugar together...

And added the butter. We had a little spill here, but I always measure just a little bit more of the ingredients than the recipe calls for to account for a little toddler messiness.

Next we "dumped" and whisked in the eggs.

Then the flour/cinamon/salt/baking powder.

Look at that face!

He wanted to taste the flour (remember it was cinnamony). No worries... he didn't get any raw eggs.

Next the oats. He always "dumps" toward himself. We think that's funny.

Whisking the oats took a little bit of work...

So he tried to use his hands.

Then we added the nuts, raisins, and flax seeds.

After adding the vanilla and folding it all together, we used a wooden spoon to "scoop" the mixture onto a our greased baking tray.

This took a little assistance from Ima...

And a little tasting from Aviel.

After baking for about 15 minutes (our oven is slow!), here's how they turned out!

And what good are oatmeal raisin cookies if we can't eat them while running around the apartment!

Thanks for cooking with us today!


I found the same recipe on several different websites, all with good remarks, so thought it was a good one to try. I cut the white sugar in half and added a 1/4 cup of flax seed. They turned out great, even with less sugar. The recipe made about 2 dozen.


Oatmeal Raisin Coookies

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 cups quick cooking oats


1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information open nutritional information

Amount Per Serving Calories: 218 | Total Fat: 8.8g | Cholesterol: 38mg


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