Oatmeal Raisin Cookies

This  morning my son reached for the last white chocolate chip chocolate coconut cookie, and was devastated when he saw there were no more left. I scarfed the last one down before bed last night. When I saw his pathetic little disappointed face, I knew I had to make more cookies today. But not the same chocolate on top of chocolate cookies, I was carving a healthier cookie. I used the last of my oatmeal to make these classic chewy oatmeal raisin cookies. Instead of butter, I used coconut oil again, a healthier alternative. You can’t even really taste the coconut oil. If you didn’t know it was there, you would never guess. Feel free to use butter though if you like, the recipe works either way.

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The other day my daughter and I decided to make cookies using her fun new heart shaped cookie cutters. We usually use her cookie cutters for playdough but this time we decide to use them to make cookies for her classmates. In this case I decided to use a simple, perfect shortbread recipe, sweetened with Meyer lemon and topped with fluffy pink frosting. There is nothing complicated or unusual about it which is the perfect kind of a cookie for a toddler. Since making these heart cookies has become one of our new favorite activities together I’ve taken to making the dough ahead of time, dividing the dough into thirds and keeping it chilled in the fridge. This way I can thaw a little bit at a time and we can make half a dozen cookies whenever we feel like it. That is the perfect pace for her since she gets distracted after a short while and wants to move on to other activities. Whether baking with kids are for your sweetie give this recipe a try, I promise you won’t be disappointed!

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Jenny Flake of Picky-Palate is no stranger to culinary success.  She’s won a multitude of noteable recipe contests and was twice featured on the Food Network’s Ultimate Recipe Showdown.  After years of careful study, recipe research, and practice, she has honed a remarkable ability to combine everyday ingredients in new, unique, and tasty ways.  Take, for instance, one of her most recent cookie concoctions.  Three-ingredient Fluffernutter that are so simple to make, you are left wondering, “why didn’t I think of that?”  

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I pondered which recipe to introduce myself to the Family Kitchen with. First impressions are important, right? I finally settled on a cookie – the ultimate feel-good and sharing food – and when it comes down to it, if I were to choose one recipe that epitomizes me and how I got to be doing what I do, this is it.

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