I was writing another post and looking to link to my Monster Cookie Math and Measuring lab, only to find that I have never blogged about it. How could that be?! It is one of my very favorites! I’ll get to that shortly, but first I have the winner of our The Donut Book giveaway to announce.
Congratulations to Beka who says:
“There is a little farm stand down the road from me who makes the BEST cider donuts. My husband and I drive there every weekend in the fall to get their fresh cooked donuts. They are best when fresh but are always amazing.”
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Now for my best-ever Monster Cookie Recipe! I stress to my students that we are actually learning math and measuring skills and that we get to make cookies. First, students pick up a worksheet and practice dividing the recipe in half.
We check the student’s work with a demonstration. I make the cookies, demonstrating our lab procedure and how to measure each ingredient.
Then students make their cookies. They practice the unit pricing math as they finish.
I love this recipe for many reasons. First, it demonstrates the many ways to measure ingredients. Second, it is fail-proof. I have taught this lesson dozens of times and it always comes out great. This recipe refrigerates well so you can divide the measuring and baking between two days. It is also loaded with whole grains so I don’t feel so bad about making it in a nutrition class.
There are many options for modifying the recipe. We almost always eliminate the step of rolling the cookies in powdered sugar. Also, I provide students with only 1/4 C chocolate chips and ask them to bring in the extra add ins from home which keeps my costs down. The cookies have turned out with no add ins at all and up to 1 C additional add ins.
I hope this recipe is helpful for your class. Even if you can’t fit it in, it is a great family recipe to have on hand. I have also modified it to be vegan and gluten-free for my family.