In the Kitchen: Cookies for Kids’ Cancer Bake Sale

WTNH– Danbury Cookies for Kids’ Cancer Bake Sale organizer Denise Mickelsen talks about Cookies for Kids’ Cancer and shows us how to make Chocolate Chip Oatmeal Cookies.

On Sunday, June 8, 2014, from 10 a.m. to 3 p.m. at Danbury Square (15 Backus Avenue), there will be a larger-than-life bake sale in support of Cookies for Kids’ Cancer, a non-profit that funds the development of less toxic treatments for kids with cancer.

For more information, go to or go to

Chocolate Chip Oatmeal Cookies Recipe:

From The Best Bake Sale Cookbook by Gretchen Holt-Witt

This is the cookie that started Cookies for Kids’ Cancer. The recipe was developed specifically for that first bake sale – the 96,000-cookie one—because no matter what the season, these buttery-yet-light cookies sell more than any other. Use the best chocolate chips you can find and watch them disappear.
Makes 3 to 4 dozen

2 sticks (1/2 lb.) unsalted butter, at room temperature
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 Tbs. pure vanilla extract
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
3 cups semi-sweet chocolate chips

Position a rack in the center of the oven and heat the oven to 325˚F. Line a cookie sheet with parchment paper.

Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and creamy. Add the egg, egg yolk, and vanilla, one at a time, beating well between additions.

Put the flour, oats, baking powder, baking soda, and salt in a medium bowl; mix well. Add the dry ingredients to the butter mixture and beat on low speed until incorporated. Scrape down the sides of the bowl, add the chocolate chips, and mix just until combined.

Form the dough into heaping-teaspoon-size balls and arrange them about 2 inches apart on the prepared cookie sheet. Using your palm, gently press down on each dough ball.

Bake until the cookies begin to brown around the edges, 12 to 15 minutes. Cool on the cookie sheet, transfer to a wire rack, and repeat with the remaining dough.

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