My oldest is currently attending a 2-week arts day camp. I pack her a lunch and two snacks everyday and it has forced me to get creative {more about kids lunches here)! This recipe was born out of the desire to pack one of her favorites, an oatmeal cookie, with a smaller portion size and a little flavor added. The allspice and ginger are very subtle but complement the classic oatmeal cookie really well. These also make great cookies for assembling small ice cream sandwiches. A very small amount of semi-sweet mini chips made it the perfect mid-day treat in between all of her painting and drama classes!
Ingredients
For the cookies:
- 2 sticks salted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 1/2 cups oats (quick or old-fashioned)
- 4 oz. mini chocolate chips (I used Ghiradelli)
- 1 1/2 cups chopped walnuts
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 350. Grease 1 or more cookie sheets. Using a mixer, cream the butter, and brown sugar. Add the eggs and beat until the mixture is light in color. Add the buttermilk.
Sift together the flour,baking soda, salt, baking powder, ginger, nutmeg, cinnamon, and allspice in another bowl; stir the dry ingredients into the butter mixture. Fold in the oatmeal, mini chips, walnuts and vanilla. Using a small ice-cream scoop drop 2 inches apart onto cookie sheets. Bake until lightly browned, 8 to 11 minutes.