(Family Features) Forget the outdated nutrition advice that told parents to skip whole milk. A growing body of research is turning that idea on its head, making it time to rethink what “healthy” means for growing kids.
For decades, families have been told low-fat milk is the best choice once children turn 2. However, those recommendations were largely based on data from adults, not children. Today’s evidence paints a different picture – one where whole milk supports kids’ growth, development, and long-term health.
With 13 essential nutrients and vitamins—including calcium, vitamin D and protein—real dairy milk is a simple, nutrient-dense staple. It’s also an easy addition to family favorites like Breakfast Cookies.
Learn more at DFAMilk.com.
Breakfast Cookies
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 12
Cookie Base:
- 2 1/2 cups old-fashioned oats
- 3/4 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup butter, melted
- 1/2 cup whole milk
- 1 egg
- 1 teaspoon vanilla extract
Heat oven to 350 F. Line cookie sheets with parchment paper; set aside. In large bowl, stir oats, flour, brown sugar, baking powder and salt. In medium bowl, stir butter, milk, egg and vanilla until well mixed; add to oat mixture. Stir until combined and evenly moistened. Drop 1/4 cup dough onto prepared cookie sheets. Slightly flatten dough with hand. Bake 15-17 minutes, or until lightly browned, firm to touch and baked through. Move to wire rack to cool.
Variations: Add maple syrup and crumbled bacon; sliced almonds, dried cherries and almond extract; semisweet chocolate chips and banana pieces; or peanuts and peanut butter.
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Source: Dairy Farmers of America
