Back to school cookies isn’t really the best name for these cookies. Maybe, “clean out your pantry and throw in some healthy stuff” cookies would be more suitable! Whatever you call them, you will get requests for them to be made over and over again! Addictive is what they really are.
I’ve realized I don’t have many cookie recipes on my site, and that will have to change, and I’m starting with these Back to School Cookies.
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Great for lunch boxes and care packages!
As you may know, my son is at Georgetown University which is on the other side of the country, so I’m limited to the sort of cookies and food I can send him. These cookies are almost always in his care packages; in fact, the photo above is from a batch I made for him to take with him when he flew back to school for his senior year, about two weeks ago. I still had some left to send in my daughter’s lunches too, since she had already started her senior year of high school. Yikes, where does the time go?
A sneaky way to add all sorts of nutritious ingredients!
What I love about these cookies, is that I can throw in so many healthy ingredients, but as long as there are a few chocolate chips, kids still love them. Instead of giving them prepackaged, processed cookies full of unknown ingredients, I make a big batch of what I call, “Back to School Cookies”, and often freeze them for later (either the dough or the baked cookies).
You may also enjoy this Blood Orange Ricotta cookie recipe!
In this batch I used a natural raisin bran, along with oats, coconut and some ground flaxseed, but you’ll see how flexible the recipe is: you can add nuts, other cereals, grains, dried fruit, etc. Ultimately, these Back to School Cookies could be called so many different names.
Consequently, everyone will be asking you to make these cookies over and over again, and you’ll be happy to know that there’s actually a lot of nutrition in every bite, instead of chemicals, corn syrup and preservatives.
Back To School Cookies
adapted from a recipe cut from a magazine?
Ingredients
1 1/2 cups (140 g) flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 cup (225 g) butter, softened
1 cup (200 g) brown sugar (not packed)
1/2 cup (100 g) sugar
1 tbsp milk
2 tsp vanilla
2 eggs
1 cup cereal (75 g) (I used an organic raisin bran, but any similar flake cereal will work)
2 cups (180 g) old fashioned oats (rolled oats) Hamlyn’s is my favorite brand, but not easy to find in the US
1/2 cup (90 g) Coaches’ Oats or steel cut oats
(1 tbsp ground flaxseed or hemp seed) -optional
1 cup (75 g) flaked or shredded coconut (natural, unsweetened)
1/2 cup (about 70 g) dried fruit or nuts
1 cup (170 g) good quality dark chocolate chips (I love Callebaut when I can find it, but Trader Joe’s is ok)
NB: I avoided putting the number of cookies this batch will make as it truly depends on how large or small you make them. I will add, though, that this recipe makes a WHOLE LOTTA cookies! It’s a big batch, so divide it in half if you don’t want to make enough for your entire block! :)
Preheat oven to 350º F (175º C)
Put the flour, baking soda, salt, cinnamon and nutmeg in a bowl and set aside. In a large bowl, put the cereal, two types of oats, (flax/hemp seed), coconut, dried fruit and chocolate chips, and also set aside.
In a large mixing bowl (for a stand mixer if you have one) cream the butter, sugar and brown sugar for about 5 minutes. Then add the milk, vanilla and eggs and mix well.
Next, add the contents of the first bowl with the flour, and mix in slowly.
When well incorporated, remove the bowl from the stand mixer and add the contents of the second bowl, with the oats and fruit, etc. and stir in with a large wooden spoon, until evenly mixed.
Next, drop by heaped teaspoonfuls or larger (depending on how large you prefer your cookies), onto a lined cookie sheet. I love my Silpat baking sheets. Bake in preheated oven for 5 minutes, then turn 180 degrees, and bake for another 4 to 6 minutes. Look for golden brown on the edges (the center should still be a little pale).
Finally, remove from pan with metal spatula and place on cookie rack to cool. Back to School Cookies are lovely when served warm, with a glass of milk or cup of tea!
Back to School Cookies
Packed full of fiber and nutritious ingredients, these cookies are perfect for school, work lunches and care packages.
Ingredients
- 1 1/2 cups (140 g) flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup (900 g) butter, softened
- 1 cup (200 g) brown sugar
- 1/2 cup (100 g) sugar
- 1 tbsp milk
- 2 tsp vanilla
- 2 eggs
- 1 cup (50 g) cereal (I used raisin bran, but any similar flake cereal will work)
- 2 cups (180 g) old fashioned oats
- 1/2 cup (90 g) Coaches' Oats or steel cut oats
- (1 tbsp ground flaxseed or hemp seed) -optional
- 1 cup (75 g) flaked coconut (natural, unsweetened)
- 1/2 cup (about 70 g) dried fruit or nuts
- 1 cup (180 g) chocolate chips
Instructions
- Put the flour, baking soda, salt, cinnamon and nutmeg in a bowl and set aside. In a large bowl, put the cereal, two types of oats, (flax/hemp seed), coconut, dried fruit and chocolate chips, and also set aside.
- In a large mixing bowl (for a stand mixer if you have one) cream the butter, sugar and brown sugar for about 5 minutes. Then add the milk, vanilla and eggs and mix well. Add the contents of the first bowl with the flour, and mix in slowly. When well incorporated, remove the bowl from the stand mixer and add the contents of the second bowl, with the oats and fruit, etc. and stir in with a large wooden spoon, until evenly mixed.
- Drop by heaped teaspoonfuls or larger, depending on how large you prefer your cookies and bake in preheated oven for 5 minutes, then turn 180 degrees, and bake for another 4 to 6 minutes, or until golden brown on the edges (the center should still be a little pale).
- Remove from pan with metal spatula and place on cookie rack to cool. Lovely when served warm, with a glass of milk or cup of tea!
Nutrition Information:
Yield: 20 Serving Size: 2 cookiesAmount Per Serving:Calories: 495Total Fat: 15gCarbohydrates: 43gProtein: 5g
Here’s a recipe for Peanut Butter Chocolate Chip Cookies from my friend, Janette at Culinary Ginger!
This was the perfect dessert for our Pre-Game meal! Tripled the recipe and it was enough to feed the football team and staff, with a little left over for my son to snack on when he got home from the game. Will definitely add this to our menu. Thank you for sharing Christine!!
Oh this makes me so happy, Gail! Love to hear it! Thanks so much for letting me know and hope all is well! CC
i made these using “nut and seed” butter just because i had to use it up. Turned out very tasty!
That’s fabulous to hear! Thank you for sharing, I want to try this now, too!
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[…] Back to School Cookies […]
Christina, I make a similar cookie to this that we cal 5 Cups of Anything Cookies. Just love this as you can use all your leftover odd bits in the pantry. Also a very good way to get extra fiber in the diet.
Exactly! That’s the way I look at them: a good way to use up bits in the pantry. :)
[…] Back to School Cookies […]
Christina
I am looking for receipes that I can make and send to soldiers in the Middle East. These have butter. Will they be ok?
Absolutely, Sue. Good choice and bless you for doing that wonderful deed!
[…] Back to School Cookies (You’ll Love Packing Them, Your Kids Will Love Eating Them) […]
I will try these out. But I think the metric measures are wrong (1 cup of butter is 250g not 900g – that’s 2 pounds!)
Oh dear, Sylvie! You are right! I don’t know how I managed that, but I’ll fix it now. Thanks for letting me know! CC
Finally made these today for an after school snack and they were delicious! I’ve tried ‘healthy’ cookie recipes before and nobody liked them but these are really good. I had 4 and I lost track of how many my boys ate but I didn’t feel bad because they are full of so much good stuff. I ended up making 4 trays with 14 cookies on each tray and a little batter left over, so I would say it probably makes about 60 cookies altogether (for the lady who asked.) Thanks so much Christina!
Yay! That’s fabulous to hear, MaryPat! Thank you so much for letting me know, and maybe your boys will help you make the next batch! Send me a photo if they do. Thanks again and happy baking! CC
Oh yes! I LOVE the look of these Christina and I am sure I would love eating them too! Karen
Thanks, Karen! They’re definitely a good afternoon addition to a cup of tea!
And here I am with no children to whom I can send care packages. … Wait! That means when I make them they are all for me! Love that! Beautiful (and healthier) cookies, Christina!
Woo hoo! Cookie party! Thanks, David! :)
I would like few to pack for my lunch :D
I’m sure you’d love them, Medeja! :)
These are the best cookies. Thank you for sharing this recipe.
I’m so happy you enjoyed them, Cathy! Makes me happy! CC
Oh love these cookies, I don’t have steel cut oats can I just sub more of the regular oats? The girls will love these.
Yes, absolutely, Suzanne! That’s the beauty of these cookies, they’re so flexible! Let me know if you make them! CC
Looks so good. Cant wait to try. How many cookies does this recipe make?
Hi Gitisha, I avoided adding the amount the recipe makes because it all depends on the size you make them. I’ve made as many as 5 dozen with this recipe, and I will say it does make A LOT of cookies! :) Enjoy! CC
Dear Christina,
Yummy is what I say..these look delicious and healthy for you as well. What is better than that! Love your recipe, another one to add to my list. I love the spot that you have to print the recipe…Your children were so cute when they were young and they must be beautiful young adults…You are very proud of them I am sure. Thanks for sharing this fabulous cookie.. Have a great weekend ahead…
Dottie :)
Thank you, Dottie! Yes, I’m happy to add the printable feature for my readers as it can be frustrating scrolling up and down to follow a recipe! I know, because I use my own blog! haha! Thanks again for your kind words and have a lovely weekend yourself! :)
These look/sound so yummy! I love the, “cut from a magazine” reference! I have sooooo many of those in my cookbooks ;)
I feel badly because I want to credit the original source, but I have NO idea which source it came from and it must have easily been over ten years ago that I cut it out! Glad I’m not alone, though! :)