Travel snack recipe: Whole Wheat Oatmeal Chocolate Chip Cookies

Let me just come right out and say it, I hate feeding my baby sugar. I feel utterly guilty and although she really enjoys it (she is my daughter!)  I feel bad the rest of the day. It’s getting easier, but still she eats a very healthy and balanced diet. But when you are traveling it is more likely to eat junk due to lack of options, so I like to pack snacks that I feel comfortable feeding my baby (not to mention you can save a ton of money this way).

This is a recipe for a cookie that is health(ier) and tastes really good. It’s also a great way to keep a fussy toddler quiet on a plane because it’s chewy. Finally, it’s a cookie that will stand up to a lot before crumbling. These are full of whole grains and have an extra pinch of protein with the added finely chopped nuts. What’s great is you can substitute chocolate chips for raisins or dark chocolate chips to be even more health conscious. Husbands like them too…maybe a little too much.

Whole Wheat Oatmeal Chocolate Chip Cookies

• ¾ cup butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon (optional)
• 2 eggs
• 1 teaspoon vanilla
• 1 ¾ cup whole wheat flour
• 2 cups rolled oats
• 2 cups chocolate chips, raisins or dark chocolate chips
• ½ cups finely chopped pecans or walnuts

In a large mixing bowl beat butter and sugars together. Then add the baking soda and baking powder followed by both eggs and vanilla. Beat in as much flour and oats as possible, mixing the remaining flour and oats by hand. Stir in chocolate chips and nuts.

Drop rounded spoonfuls of dough onto cookie sheet. Bake at 375 degrees for 8 to 10 minutes until cookies are golden brown. Cool for a few minutes on cookie sheet and transfer to wire rack to cool.

Then load them up in your favorite Tupperware or sandwich baggie and throw in diaper bag. Or just eat them all right away and cook another batch for the plane ride like I did.