I know today is Pi Day, but Henry doesn’t really like pie (except Cheesecake), and I’m always looking for ways to get more protein into my buddy. He has a lot of food aversions, so most meat is a no-go (I don’t really count the occasional chicken nugget he inhales), same with beans, lentils, peas, and most other traditional sources of protein.
And who doesn’t love chocolate chips cookies…..
On the Back of the Kodiak Cakes Power Cakes mix I noticed that they say you can swap their mix 1 for 1 with flour, leavening, and salt in any baking recipe. Challenge accepted!
I turned to my favorite chocolate chip cookie recipe, the one on the back of the Tollhouse Chips Bag.
Making a few modifications based on what we had in the house, and we were ready to bake!
Here is the Original Recipe. One thing I really recommend is to cream the butter (basically use the electric mixer to “fluff up” the butter) for 30 seconds to a minute before adding the sugars.
2 1/4 cups Kodiak Cakes Mix
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar or Splenda (I used baking Splenda)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
Cream the butter for 30 seconds to a minute.
Add Sugars and mix until combined.
Add eggs one at a time, and mix completely before adding second egg.
Add vanilla, Kodiak Cakes mix, blend until dough forms.
Stir in chocolate chips.
Spoon 1 Tbs. blobs onto a greased cookie sheet or a silicone cooking pad on a cookie sheet. I love Sil pads.
Bake at 375 for 8-10 minutes.
Here are the calorie stats for the entire batch of cookies and per serving, which is 2 cookies. I serve Henry 2 of these with an 8 ounce glass of milk. So the total protein for his snack is 12 grams.
This recipe makes 5 dozen cookies.
Do you have a secret to getting your kids to eat more protein?
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During a recent pantry clean out, I discovered 3 pounds of brown sugar.
So, I unleashed my google fu to find a recipe to use some of it up. I discovered this recipe from The Pioneer Woman, but it didn’t quite meet our needs (aka what was in the kitchen). So with some changes, I whipped up a batch of chewy, yummy, spiced oatmeal cookies that are sure to please even the finickiest cookie monster!
I had to make 3 batches because they just kept disappearing!
Spiced Brown Sugar Oatmeal Cookies (Adapted from this recipe )
Beat together the butter, coconut oil, and sugars until fluffy. Beat in vanilla and eggs.
Mix together the flour, salt, baking soda, and spices in a separate bowl. Add it into the wet ingredients, mixing it until just combined. Mix in the oats until just combined. Don’t overmix!
Drop scoops/spoonfuls of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. These cookies spread when you bake them, so make sure to give them room to grow!
Let them cool slight on the pan after removing from the oven, then transfer the cookies.
Makes 24-36 cookies (depending on the size cookie you make)