Baking Fun

Learn how to bake oatmeal chocolate chip cookies in your own kitchen! Ms. Liat will guide you through each step, show how math and science tie into baking, and share some excellent cookbooks from our library. This program is for all ages, whether you’re a preschooler, tween, or older, but an adult must be present. You will need to provide your own ingredients and kitchen tools, which are listed below. Please register only once per family. If you have more than one child attending, you can list all of their names in the name box.

INGREDIENTS:

3/4 cup flour

1/4 teaspoon salt (optional)

1/2 teaspoon baking soda

1/4 cup light brown sugar

1/4 cup granulated (white) sugar

7 tablespoons unsalted butter

1 large egg

• If you don’t eat eggs, you can use one of these substitutes: 1/4 cup unsweetened applesauce (plain, not chunky), OR 1/4 cup ripe mashed banana, OR an egg substitute like Just Egg.

1/2 teaspoon vanilla extract

1 1/2 cups old-fashioned rolled oats (Quaker Old-Fashioned Oats seem to work best. Make sure they are NOT quick oats.)

1/4 cup chocolate chips

OPTIONAL: Instead of chocolate chips, use raisins (and add 1/2 teaspoon cinnamon), peanut butter chips, dried cherries, dried cranberries, or chopped nuts...or use more than one!

KITCHEN TOOLS:

Oven

Cookie sheet

Parchment paper to line the cookie sheet

Oven mitts

1 large mixing bowl

1 medium mixing bowl

1 small bowl to crack the egg into

Microwave-safe bowl and plate to melt the butter (or use a saucepan over the stove)

Whisk

Rubber spatula

Large spoon to scoop and/or mix ingredients

Knife to level off dry ingredients

Knife to cut through the wrapped stick of butter

Measuring cup and/or measuring scoops: any combination that will let you measure 1/4, 3/4, 1/2, and 1 cup

Measuring spoons: 1/4 teaspoon, 1/2 teaspoon, 1 tablespoon

OPTIONAL: A cooling rack, hot plates, or other surface to let the cookie sheet cool