Every neo-hippie mom dreams that one day her kids will devour quinoa with the gusto usually reserved for mac ’n’ cheese.
So did local mom and What’s Cooking with Kids founder Michelle Stern. Which is why she gathered some of her greatest (and easiest) hits in The Whole Family Cookbook.
Here’s a favorite cookie recipe that combines two whole grains with fruit and chocolate to achieve wholesome, chewy perfection — just in case they skip the dinner part.
Cherry Chocolate Chip Cookies
1/3 c. whole-wheat flour
1/3 c. all-purpose flour
1½ c. old-fashioned rolled oats
½ tsp. salt
1 tsp. baking soda
6 tbsp. unsalted butter
¾ c. brown sugar
1 egg, lightly beaten
1 tsp. vanilla
¾ c. dried cherries
¾ c. semisweet chocolate chips
1. Preheat the oven to 350°.
2. In a large bowl, combine the flours.
3. Add the oats, salt, and baking soda. Stir gently with a whisk. (Tip: If you are concerned about spills, nest this bowl inside a larger one — that way, the spilled ingredients can be captured and reclaimed.)
4. Melt the butter in a small saucepan or glass container in the microwave. (Tip: Butter tends to splatter, so cover the bowl with a dishcloth.)
5. Add the brown sugar to the butter; stir until it melts into a smooth mixture.
6. Add the sugar mixture to the dry ingredients.
7. Beat with a mixer or by hand with a spatula until well blended.
8. Add egg, vanilla, cherries, and chocolate; mix until combined.
9. Lightly coat a baking sheet with cooking spray. Scoop out 1 tbsp. of dough at a time and place onto sheet two inches apart.
10. Bake for 12 minutes. Allow the cookies to cool on the pan for a few minutes and then move them to a cooling rack.
11. Store in an airtight container for up to a week.
Good luck with that.