Can I get a YAHOO?

The Calgary Stampede is three days away and it’s bound to be another great 10 days down at the grounds. Hopefully Mother Nature cooperates and gives us nice weather to enjoy all the activities at the grounds.

Annually, Alberta Milk sets up our Journey of Milk booth to tell the story of the Canadian dairy industry to visitors. We also set up the Milk and Cookie Shack to provide everyone down on the grounds with two things:

  • A healthy and affordable snack option (because snacks there can be pricy and not always good for the waistline)
  • An easy way to help out a worthy cause

All the proceeds (including recycling) from the Milk and Cookie Shack are donated to the Calgary Interfaith Food Bank. Since 2004, Alberta Milk has donated $177,125.

A toonie gets you a cookie (this year they’re Wagon Wheels®), donated by Dare Foods, and a carton of either a white or chocolate milk. I challenge you to find a better deal on the fairgrounds (Hint: you’ll be looking for a long time!)

So, in the spirit of the Milk and Cookie Shack, here’s a deliciously chewy oatmeal cookie recipe. It’s not a Wagon Wheel®, but it’s still delicious with milk (like everything, of course!).

If you’re down at the Calgary Stampede this July 6-15 make sure you stop by the booth or the Shack and say HI while enjoying a delicious snack.

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Chewy Oatmeal Cookies
Prep Time
1 hour
Cook Time
10 minutes
Yields
24

Ingredients

1/2 cup (125 ml) sugar
1/2 cup (125 ml) brown sugar, firmly packed
1/2 cup (125 ml) butter, softened
1 tsp (5 ml) vanilla
1 egg
3/4 cup + 2 tbsp (175 ml + 30 ml) whole wheat flour (or all-purpose)
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) nutmeg
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) baking soda
1 1/2 cup (375 ml) large flaked oats
2/3 cup (150 ml) chocolate chips or raisins
1/2 cup (125 ml) chopped pecans (or nut of choice)

Directions

  1. Cream the butter and sugars together until well blended. Add egg and vanilla and beat until light and fluffy.
  2. Mix flour, cinnamon, nutmeg, salt, and baking soda in a medium bowl. Fold into creamed mixture until just mixed. Do not over mix.
  3. Add rolled oats, chocolate chips (or raisins), and nuts.
  4. Roll heaping tablespoons of dough into balls. Chill for one hour. The dough needs to be cold when it goes into the oven.
  5. Preheat oven to 375F (180C). Place balls onto a pachment lines aluminum cookie sheet, about 2 inches (5 cm) apart.
  6. Bake for about 9-10 minutes. Do not over bake or your cookies will lose their chewy texture. They will look under baked, but don't worry!
  7. Remove from pan and cool on cookie rack. Enjoy!

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Kelsie
Read more by: Kelsie
Kelsie is the School and Agriculture Program Coordinator at Alberta Milk. She is a recent graduate of the University of Alberta, and a Professional Human Ecologist (think Home Economics). In her spare time, Kelsie enjoys trying new work outs at the gym, training with her Dragon Boat team, getting outdoors with friends and family, and experimenting in the kitchen.
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