Last Saturday we had a great time at a charity hockey game to raise money for our son’s hockey team. The Arlington Fire Department competed against the Fairfax County Fire Department in a game played at the Kettler Capitals Iceplex, and it was a lot of fun. All the coaches, parents, volunteers, and kids on the team are so grateful to the firefighters who played and all the people who bought tickets and cheered in the stands, and everyone who bought raffle tickets and cookies at the bake sale. Thank you from the bottom of our hearts!
These are the cookies that I made for the bake sale, which I heard were quite a hit. The recipe is from a book I highly recommend, and not just for the excellent recipes, the Cookies For Kids’ Cancer Best Bake Sale Cookbook, by Gretchen Holt-Witt. The organization Cookies for Kids’ Cancer was started as a grassroots effort to raise money for children’s cancer research through bake sales. Gretchen Holt-Witt gathered friends and volunteers after her son was diagnosed at age 2-1/2. Her initial goal was 96,000 cookies, which they sold in three weeks and raised an incredible $400,000.
It’s a wonderful organization that works very hard to keep channeling funds toward pediatric cancer research, and this cookbook is one part of that plan. All of the author’s proceeds from the book go directly to Cookies for Kids’ Cancer.
The book has recipes for cookies, brownies, cupcakes, muffins, scones, candies, all sorts of things you’d expect to find at a bake sale. And one especially good thing about the book is that the recipes aren’t complicated. If you are like me, I’m usually trying to make cookies for a bake sale while also doing 12 other things at the same time, so it has to be something I can whip out on autopilot and I’m sure will pass the kid test. All four of my guys have enjoyed the cookies we’ve made from this book, so it gets thumbs up from all of us.
[Disclosure: I received a review copy from the publisher.]
- 2 sticks (226 g) unsalted butter, room temperature
- 1 cup (110 g) light brown sugar
- 1/2 cup (88 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 2 cups (240 g) unbleached all-purpose flour
- 1 cup (80 g) old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups (525 g) chocolate chips (semi-sweet, or mix of white and semi-sweet)
- Place the rack in the middle of the oven and preheat to 325° F/165° C.
- In the bowl of the stand mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg, egg yolk, and vanilla, one at a time, beating well between.
- In the medium mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Add to the butter mixture and beat until everything is incorporated. Scrape down the sides of the bowl and mix in the chocolate chips.
- Shape the dough into rounded teaspoon-size balls and place them about 2 inches apart on the prepared baking sheet, and gently press each down. Bake in the preheated oven until the cookies start to brown at the edges, about 12 to 15 minutes. Cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
stand mixer with paddle attachment
medium mixing bowl
2 baking sheets, lined with parchment