For the last couple of days, it seems like most people have been thinking, talking, and posting about the first day of school. I don’t have any kids, so it doesn’t affect me too much, but I thought it might be nice to post some cookie recipes for after-school snacks. I’ve got a healthy one, a middling one, and a decadent one.
Let’s start with the healthy recipe first. These tasty cookies make use of the summer’s bounteous crop of peaches. I got 18 cookies and really enjoyed having a healthy treat around.
Peach Pie Oatmeal Cookies (from Amy’s Healthy Baking)
1 c. quick cook oats
3/4 c. whole wheat flour
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. coconut oil
1 tsp. vanilla extract (The original recipe called for almond extract, but I’m just not a fan.)
1/2 c. honey
1/2 c. diced peaches
- In a small bowl, whisk together the oats, flour, cinnamon, baking powder, and salt. In a medium bowl, whisk together the oil, egg, and vanilla. Stir in the honey, then stir in the flour mix just til it’s incorporated. Fold in the peaches, then chill the dough for 45 minutes.
- Preheat the oven to 325 degrees and line a baking sheet with parchment.
- Use a cookie scoop to portion the dough onto the baking sheet. (Mine spread hardly at all, so I was able to put them fairly near each other.) Bake 11-14 minutes, cool 10 minutes on the pan, then let cool completely on a wire rack.
Of course, if you only want to be a little bit healthy with your snack, then you could make these cookies. They have some sugar and butter, but they also have lots of oats, nuts, dried fruit, coconut, and CHOCOLATE. I got 3 1/2 dozen from one recipe (they’re not too big), so that gives you plenty to share as well.
Chockablock Cookies (from Dorie Greenspan’s Baking: From My Home to Yours)
1 1/2 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. softened butter
1/4 c. shortening
1/2 c. sugar
1/2 c. molasses
1 1/2 c. old-fashioned oats
1 c. coarsely chopped nuts
1 c. coarsely chopped dried fruit
2 c. bittersweet chocolate chunks
1/2 c. coconut
- Position the oven racks to divide the oven in thirds and preheat the oven to 325 degrees. Line 2 baking sheets with parchment. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and shortening on medium til smooth, about 2 minutes. Add the sugar and beat 2 more minutes. Add the molasses and beat another minute. Add the eggs, one at a time, beating 1 minute after each addition. Reduce the speed to low and mix in the oats then the dry ingredients, mixing only til they disappear in the dough. Mix in the remaining ingredients.
- Use a 2 tbsp. ice cream scoop to portion out the dough 1 1/2 inches apart on the prepared baking sheets. Bake 15-18 minutes, rotating the pans from top to bottom and front to back halfway through, til the cookies are golden and just about set. Let cool 5 minutes on the sheet, then cool the rest of the way on wire racks.
Of course, you may be wanting to celebrate something: a promotion, good grades, time for yourself. Whatever you’re celebrating, these next cookies are definitely a good way to do it. They are so tasty and addicting. Honestly, I’m surprised we still have any left. Part of what inspired me to make these cookies is that a few months ago, my hubby and I found a jar of marshmallow bits. (They’re the tiny, dried marshmallows like you get in hot chocolate mix.) We bought them on a whim, and they were just perfect in these cookies. It made a little over 2 dozen delicious cookies, and it’s really worth seeing if you can find the marshmallow bits.
Gooey S’mores Cookies (from Kevin & Amanda)
1/2 c. softened butter
1/2 c. sugar
1/4 c. brown sugar
1 tsp. vanilla
1 1/3 c. flour
3/4 c. graham cracker crumbs
1 tsp. baking powder
1/2 tsp. salt
1 c. chocolate chips
1 c. marshmallow bits (This is about 1/2 the jar.)
- Preheat the oven to 350 degrees and line 2 cookie sheets with parchment. In a large bowl, cream together the butter and sugars til light and fluffy, about 3 minutes. Add the egg and vanilla and beat 2 more minutes.
- In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Add the dry ingredients to the wet and mix on low til the dough just comes together. Stir in the chocolate chips and marshmallow bits.
- Scoop the dough into mounds 1 inch apart on the prepared sheets and bake 10-12 minutes.
What’s your favorite after-school (or work) snack?