By: Casy Reynolds
At just 15 years old, Sophia “SJ” Thomas is showing that age is just a number when it comes to talent, heart, and hustle. This teen chef, entrepreneur, and humanitarian is demonstrating that you don’t need to be an adult to make an impact. With mentions from culinary figures like Rachael Ray and Carla Hall, SJ is turning heads—not only for her delicious recipes but also for her commitment to making the kitchen a fun, safe, and empowering space—especially for teens.
Between appearances on national TV and creating her own line of kitchen gear, SJ still finds time to whip up homemade treats for her family, friends, and fans. And today, she’s sharing one of her favorite recipes: Chewy Oatmeal Cookies with a Teen Twist—a recipe that’s fun, easy to follow, and made with love.
Why Oatmeal Cookies?
“Oatmeal cookies remind me of warmth, comfort, and togetherness,” SJ says. “They’re simple, but when you get creative, they can become something special!”
She’s right—oatmeal cookies are a classic, but there’s plenty of room to experiment. Whether you want to add dried fruit, swap in dairy-free chocolate chips, or sprinkle in some cinnamon, SJ encourages everyone to play with flavors and discover what they enjoy most.
And if you’re new to baking, don’t worry! SJ’s recipe is teen-tested, kitchen-safe, and designed to build confidence. Plus, it uses ingredients you likely already have at home.
Sophia “SJ” Thomas’ Chewy Oatmeal Cookie Recipe
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Makes: About 24 cookies
Ingredients:
- 1 cup unsalted butter (room temperature or plant-based alternative)
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups rolled oats
- Optional mix-ins: ½ cup dairy-free chocolate chips, raisins, or chopped dried cranberries
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the eggs one at a time, beating well after each. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add this mixture to the wet ingredients.
- Fold in the oats (and any optional mix-ins like chocolate chips or fruit). The dough should be thick but scoopable.
- Drop spoonfuls of dough onto the baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Kitchen Tips from SJ:
- Want a softer cookie? Take them out right when the edges turn golden. They’ll firm up as they cool.
- Going nut-free or dairy-free? No problem! SJ’s version is easy to adjust with allergy-friendly swaps.
- Don’t forget the apron! SJ always wears gear from her SJ Cookware line—designed for staying stylish and safe in the kitchen.
More Than a Cookie
Sophia “SJ” Thomas isn’t just baking cookies—she’s baking a brighter future. Whether she’s organizing fundraisers for youth experiencing homelessness, supporting military families, or teaching other teens how to cook, she’s all about sharing the love.
“I want every teen to feel like they belong in the kitchen,” she says. “You can create, explore, and give back—all through food.”
So the next time you’re craving a sweet treat or looking for a fun project with friends, try out SJ’s oatmeal cookies. Who knows? You might just discover your inner teen chef, too.
Published by Jeremy S.
