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Kid recipes – Oatmeal Cookie Recipe

oatmeal cookies


Kid recipes – Oatmeal cookie recipe


We’re start a series of kid recipes that are easy to make, starting today with kid recipes – Oatmeal cookie recipe, I was an elementary school kid in the 80s who baked. A boy who baked, (Insert cruel jokes here). The real reason I started baking was for selfish reasons, my mom wouldn’t buy (or rarely, very rarely) my younger brother and I store-bought cookies. She always wanted us to eat healthy, or healthier. No Oreos, no Chips Ahoy, no Nilla Wafers – you get the idea.  So, in an effort to get my way, I asked my mom if she could teach me how to make my cookies.

The first cookie recipe my mom would allow me to make were oatmeal cookies ( see the “health” angle). So, “healthier, easy to make and very tasty.


Here is that recipe.


2/3 cup granulated sugar

2/3 cup packed brown sugar

1/2 cup butter or margarine

1/2 cup shortening

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2  teaspoon salt

2 eggs

3 cups old-fashioned Quaker Oats

1 cup all-purpose flour


BONUS ADD-ONS (mix in with wet ingredients).

1/3 cup rasins

1/3 cup semisweet chocolate chips



  1. Preheat oven to 375°F.
  2. In large bowl,, mix all ingredients (except oats, flour and raisins) with big wooden spoon or electric mixer on medium speed. Stir in oats, flour and raisins.
  3. On an un-greased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  4. Bake 10 to 12 minutes or until light brown. Remove from cookie sheet and place on a cooling rack immediately.

That’s it. They’re delicious. I must admit, my mom would not let us add chocolate chips at first, but like any kid, I always pushed the limits. Eventually we got to add chocolate chips as an “experiment”, an experiment that we made a few dozen times.




BakerMaker Supply Company encourages young bakers to try all recipes under “kid recipes.” These are kid tested, tried and true.

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Happy Thanksgiving Pumpkin Pie Recipe

Pumpkin pie, Thanksgiving,

Happy Thanksgiving Pumpkin Pie Recipe and a Happy Thanksgiving to all on this day.

May you ALWAYS have room for dessert, this pumpkin pie dessert recipe.

1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon All-Purpose Flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves (PERSONAL RECO: & a pinch more to taste)
3 large eggs
2 cups (or one 15 oz. can) pumpkin
1 1/4 cups light cream OR 1 (14 ounce) can EAGLE BRAND® evaporated milk

Use your favorite single pie crust recipe. If you do not have one, try this recipe from Food Network

1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water


Preheat oven to 400°F.

Make the crust. or use your favorite store bought brand.  Lightly grease a 9 inch pie pan that’s 1 1/4 inches deep. Roll out pie dough evenly into a circle and transfer to pie pan. Gentle crimp edges at the rim

Mix the Pie Filling
In a large mixing bowl, mix together the dry ingredients: white and brown sugars, flour, salt, and spices.
In a small bowl, mix together eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients.

When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

Bake pie for 45 to 50 minutes, until the filling is set 2″ in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a cooling rack. The center will finish cooking as the pie sits.