Here's an easy baking craft that young chefs (or you) can have fun making—and eating! Make's a great party treat, too!
1 (16 to 18-ounce) package refrigerated sugar cookie dough
1 cup Quaker Oats (quick or old fashioned, uncooked)
1 teaspoon ground cinnamon
Assorted decorator icings, small candies or candy sprinkles
- Preheat oven to 350°F (175°C). Grease or lightly spray cookie sheet with nonstick cooking spray.
- In large bowl, break up cookie dough. Add oats and cinnamon; knead dough with clean hands until well mixed.
- Press dough into 10 x 14-inch rectangle (about 1/8-inch thick) on cookie sheet. Using a pizza cutter or thin-bladed knife, cut rectangle into 2-inch squares (Do not separate.) Using the dull side of a table knife, gently make tic-tac-toe grid on each cookie (Do not cut completely through cookies.)
- Bake 16 to 18 minutes or until edges are golden and middle is set but soft. Immediately, re-cut 2-inch squares, if necessary, and transfer cookies to wire rack. (If cookies begin to stick to cookie sheet, return to the oven for 1 to 2 minutes to soften.) Cool completely.
- Decorate cookies as desired with icings, candies or sprinkles.
Makes 3 dozen cookies.
Recipe and photograph provided courtesy of The Quaker Oats Company.