Cookies for Kids’ Cancer: baking it forward

“Kids” and “cancer” are two words that should never, ever go together.

Unfortunately – they do. Thousands of kids are diagnosed with cancer each year.

Want to help change this cold, hard fact?

You can – by raising funds for pediatric cancer research.

How? With everyone’s favorite fund-raiser: a bake sale.

Cookies for Kids’ Cancer, a nonprofit devoted to funding  pediatric cancer research, suggests one very effective way to raise money is a community bake sale.

To that end, the CKC site offers “tips, tools, and ideas to guide and inspire your bake sale every step of the way.”

Plus, they sell a Bake Sale Supply Kit that includes everything you need to hold your own Cookies for Kids’ Cancer bake sale – including coupons for King Arthur Flour. We’re proud to be one of CKC’s main sponsors.

And to that end, we’ll be holding our own bake sale Saturday, Oct. 27, at Dartmouth College in Hanover, NH. Traveling to New England that weekend? Stop by; a large number of KAF employee-owners are spending several days prior to Oct. 27 baking up a storm for this special event.

CKC’s Best Bake Sale Cookbook offers an array of yummy recipes specially suited to bake sales. We highly recommend Chocolate Chip Oatmeal Cookies as a potential best-seller at YOUR bake sale!

We also recommend you try them out first. You know, just to make sure you still love chocolate chip cookies…

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Did you know that by clicking anywhere on this block of pictures, you can enlarge them to full size? Go ahead, give it a try; it’ll work for any of our photos.

Beat together the following until smooth:

1 cup (16 tablespoons) unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar

Add 1 large egg and 1 large egg yolk, both at room temperature; and 1 tablespoon vanilla extract. Beat to combine.

BTW, have you tried our new King Arthur vanilla? Its extra-strong, pure vanilla flavor is ridiculously good. And it’s perfect for you active bakers, since it comes in a nice, big 16-ounce bottle.

Add the following to the batter:

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt

Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

Finally, add 3 cups (18 ounces) semisweet chocolate chips. If you don’t buy chips in bulk, feel free to substitute a 1-pound bag of chocolate chips.

Decide what size cookies you want to make.

A teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2″) cookies; a tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4″ to 3″) cookies; and a muffin scoop (1/4 cup) will make 20 large, palm-sized cookies – a nice, big size to sell individually.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.

Bake the cookies for 12 to 15 minutes, until they’re a light golden brown, with slightly darker edges.

Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake just a bit as they cool down.

Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

But be sure to sample one before they’re completely cool – a warm chocolate chip cookie is surely one of life’s great pleasures!

When the cookies are completely cool (and not a moment before), wrap large cookies individually; or package 3 to 6 smaller cookies in a bag with a twist of ribbon.

And, if the cookies aren’t bound for a bake sale – enjoy! They freeze very well, so don’t feel obliged to plow through them all at once (though that may very well be your initial desire).

You can also freeze the unbaked balls of dough, and bake as many or as few as you like at a time – for those times when you just HAVE to have a fresh-baked, hot-from-the-oven chocolate chip cookie.

Please read, bake, and review this recipe for Chocolate Chip Oatmeal Cookies.

Print just the recipe.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Pat Rule

    This recipe looked good, comments were positive so I made a batch this evening. I followed the recipe exactly and my husband and I agreed that this was a great recipe. I highly recommend it!

    Reply
  2. Susan

    I love these cookies and so does anyone that had had one. The texture of the cookie is perfect. Not too much oatmeal and not too much Tollhouse. Baking a batch to bring to my daughter in college. She will be popular in the dorm this weekend!

    I love the idea of having frozen dough. Easier to moderate the treat.

    Reply
  3. ChrisB

    Just a quick question. Online it says, 1 cup (16 tablespoons) unsalted butter, but in the catalog that I just received, it says 2 sticks (1 cup 8 ounces) unsalted butter. Can you tell me which is correct? Thanks!

    Reply
    1. MaryJane Robbins

      Hi there,
      Actually, both are correct. 1 cup of butter is 8 ounces, or 16 tablespoons. Each stick is 8 tablespoons. ~ MJ

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