Aggression Cookies An Allergy Friendly Oatmeal Cookie Recipe
Sometimes you get mad, and that’s totally okay. Sometimes kids get mad, and that’s okay, too. The problem comes when kids can’t figure out how to channel their anger, but this cookie recipe can fix that. So, if you have mad kids, make aggression cookies!
I don’t talk about this very often, because we don’t make it a big deal in our house, but some of us have allergies to nuts, eggs and even dairy. Regardless of it’s big-deal-ness or not, though, we do have a lot of allergy-friendly recipes we make, especially on special occasions. This oatmeal recipe for Aggression Cookies is one of those. My husband loves these cookies and his grandma has made them for him every year around the holidays. So, it’s kinda special when we make these Aggression Cookies, and maybe they can be for you, too.
What you Need to Make Your Own Aggression Cookies
- 3 cups Brown Sugar (packed)
- 3 cups Butter (room temperature) – that’s six sticks!
- 6 cups Oatmeal (yeah, you read that right)
- 1 tablespoon Baking Soda
- 3 cups Flour
Putting Your Aggression Cookies Together
- With a spoon, mix all your dry ingredients together in a gigantic bowl (the largest one you have might not be big enough).
- With your hands (haha! Here’s where the aggression comes in!), mix all your butter in with your dry ingredients. This may take quite a bit of time as you mush it all together….just think of it like a mini-manicure of butter/oatmeal for your hands…and get in there good because it takes a lot of aggression to mix this dough up!
- Keep going until the whole mixture is as mixed as it can get. It’ll be a little dryer than regular cookie dough, but you can eat it without being squicked-out by the eggs…because there aren’t any!
Baking Your Aggression Cookies
- Place spoon-full-sized balls 2-inches apart on a baking sheet and place in oven for 10-12 minutes at 350 degrees.
- Let cookies cool completely before handling.
Aggression Cookies An Allergy Friendly Oatmeal Cookie Recipe
Ingredients
- 3 cups Brown Sugar packed
3 cups Butter (room temperature) – that’s six sticks
- 6 cups Oatmeal yeah, you read that right
- 1 tablespoon Baking Soda
- 3 cups Flour
Instructions
- With a spoon, mix all your dry ingredients together in a gigantic bowl (the largest one you have might not be big enough).
- With your hands (haha! Here’s where the aggression comes in!), mix all your butter in with your dry ingredients. This may take quite a bit of time as you mush it all together….just think of it like a mini-manicure of butter/oatmeal for your hands…
- Keep going until the whole mixture is as mixed as it can get. It’ll be a little dryer than regular cookie dough, but you can eat it without being squicked-out by the eggs…because there aren’t any!
Oh wow! Super tasty!!! I just need to pretend I didn’t eat that much sugar and butter in one go.
I’ve been making these cookies for 40 years now and can tell you the are awesome. The finished cookies can be frozen and eaten at any time. They are tasty with an almost butterscotch flavor.
I make mine larger or smaller depending on my needs. Bite size cookies are great for kids lunches and larger for deserts and snacks.
Do yourself a favor and enlist the help of your kids mixing this dough.
how is this allergy friendly? it contains wheat and dairy.
No eggs, no milk, no nuts