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Cooking is a great learning experience for children. Kids as young as 2 can add premeasured ingredients to a bowl and stir. Baking helps develop many skills – textural experiences, math lessons, patience, fine motor development, and most of all taste when the final product is completed. Whole Grain Sugar Cookies Makes approximately 30 cookies Preheat oven to 375oF 2 cups whole wheat flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ½ cup butter or margarine 1 cup sugar 1 egg 1 teaspoon vanilla 2 tablespoons nonfat milk In a large bowl combine flour, baking powder, baking soda and cinnamon. Set aside. In a small bowl beat butter or margarine and sugar until smooth. Stir in egg, vanilla and milk until combined. Add butter mixture to flour mixture and mix until combined. Shape the dough into 1-inch balls and place on an ungreased cookie sheet about 2 inches apart. Flatten dough balls slightly with the bottom of a class. Bake 8 to 10 minutes. Cool on a wire rack. Designer Oatmeal Cookies Makes approximately 30 cookies Preheat oven to 375oF 2/3 cup whole wheat flour 1 ½ cups quick or old-fashioned oats (not instant oatmeal) ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon cinnamon ¾ cup chocolate baking chips (or moist raisins* or other dried fruit) ½ cup unsalted chopped nuts (any variety) or sunflower seeds ½ cup softened butter or margarine 1/3 cup brown sugar 1/3 cup sugar 1 egg ½ teaspoon vanilla * to plumb and moisten raisins, soak in water 5 minutes and drain Combine flour, oats, baking powder, baking soda, cinnamon, baking chips and nuts in a large bowl. In a small bowl combine butter or margarine, brown sugar, sugar, egg and vanilla, beat until creamy. Add butter mixture to flour mixture and stir to combine thoroughly. Drop by tablespoonfuls onto an ungreased baking sheet. Bake 8 to 10 minutes and cool on a wire rack. Both cookies can be frozen for future use. If you package individual portions in snack-sized, zip-lock bags and put the single serving packages in a larger zip-lock bag in the freezer, you can use them as needed. This teaches portion control and doesn’t leave a large canister of cookies around for mindless snacking. Did you know? Billions of cookies are eaten each year in 95% of American homes. Chocolate chip and oatmeal raisin are the 2 top cookie flavors in the US. Honey sweetened cookies date back to the Egyptian pharaohs. Dutch colonists in New Amsterdam (later New York City) called them koekjes which became cookey or cookies. Chocolate chips were first produced in 1939 specifically to add to cookies. The first two commercial cookies were Barnum’s Animal Crackers and Fig Newtons; Oreos and Lorna Doones followed shortly after. October is National Cookie Month – bake some cookies with your kids. Whole Grain Sugar Cookies are adapted from a recipe developed by the Wheat Foods Council and the Kansas Wheat Commission. Designer Oatmeal Cookies are adapted from a recipe in an award-winning children’s cookbook, Baking with Friends (www.homebaking.org/products.php). © NRH Nutrition Consultants, Inc. Jo-Ann Heslin, MA, RD, CDN is a registered dietitian and the author of the nutrition counter series for Pocket Books with sales of more than 8.5 million books. Look for: The Complete Food Counter, 4th ed., 2012 The Diabetes Counter, 4th Ed., 2011 The Protein Counter, 3rd Ed., 2011 The Calorie Counter, 5th Ed., 2010 The Ultimate Carbohydrate Counter, 3rd Ed., 2010 The Fat Counter, 7th ed., 2009 The Healthy Wholefoods Counter, 2008 The Cholesterol Counter, 7th Ed., 2008 Your Complete Food Counter App: ClickHere For more information on Jo-Ann and her books, go to: TheNutritionExperts ### For advertising and promotion on HealthNewsDigest.com please contact Mike McCurdy: tvmike13@HealthNewsDigest.com or 877-634-9180 HealthNewsDigest.com is syndicated worldwide, to thousands of journalists in all media, and health-related websites. www.HealthNewsDigest.com Top of Page 
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