It says these are also called Kids' Choice Chip & Fruit Oatmeal Cookies. Kids and cookies go together like - well, like kids and just about anything sweet. Given kids' affinity for sugar, you might as well temper it with some of the good stuff - in this case, oats with their soluble fiber, and whole wheat flour, with its extra vitamins, minerals, and bran. Trust us: the kids won't know they're getting anything healthy in their favorite cookie. Tips from our bakers: If you bake the cookies for 12 minutes; they'll be crunchy around the edges, with a slight bend at the center. If you bake for the full 14 minutes, till they're almost a light mahogany color, they'll be crisp/crunchy all the way through. For smaller cookies (great for smaller kids. ), drop the dough by teaspoonfuls onto the prepared cookie sheets, and bake for just slightly less time: 30 seconds to 1 minute less than the larger cookies. Yield: about 7 dozen 2 cookies. What's vinegar doing in a chocolate chip cookie recipe? Ah-HA. Vinegar is our secret weapon. It tempers cookies' sweetness just a tad, and reacts with the leavener to give them a bit more rise, making them lightly crunchy/chewy rather than hard. Want to make the dough now, freeze, and bake later? Scoop the dough in tablespoonfuls onto the baking sheet; place them close together to save space. Cover the sheet with plastic wrap, and place in the freezer for about 2 hours, till the dough balls are frozen. put the dough balls in a plastic freezer bag, removing the air as best you can. A drinking straw, inserted into the almost-closed bag, can be used to suck out air and effectively shrink-wrap the cookies. Keep frozen for up to a month before baking. When you're ready to bake, place as many dough balls as you like on a prepared baking sheet, and let them sit at room temperature while you preheat your oven to 350°F, for about 15 minutes. Bake partially thawed cookies for 15 to 17 minutes, till as brown as you like.