A relatively healthy, Chocolate chip & Peanut butter Cookie Recipe
This beautifully, sunny and frigid day has brought out the baker in me. A warm, chocolate chip and peanut butter cookie sure does sound like a great idea this afternoon, especially to my little cookie monster at home.
This is my favorite, “healthy” cookie recipe because it’s delicious and it came from my sister-in-law.
1 1/2 cups whole wheat flour
1 cup quick or regular cooking oats
1 t. baking soda
1 t. salt (Use less salt if the peanut butter already has salt added)
1/4 cup canola oil
2 T butter
1 cup sugar
3/4 cup chunky, all-natural peanut butter
1 t. vanilla
6 oz. bittersweet choc. chips
Preheat oven to 375. In med. bowl combine flour, oats, baking soda and salt and mix well. In big bowl, use a mixer to cream the oil, butter and sugars, starting on low & finishing w/ a couple of minutes on high. Add the PB, eggs, and vanilla and mix well. With the mixer on low, slowly beat the dry ingredients into the peanut butter mixture. The dough will be super thick. Fold in chocolate chips.
Form cookies into 3-inch rounds on a baking sheet and slightly flatten with the palm of your hand. Bake for anywhere from 5-12 min, until there’s just a hint of brown on the bottom of the cookies. I’ve found that baking time really varies depending on your oven and the kind of peanut butter you use. With my gas oven, I bake them for about 5-7 min. The cookies may seem super soft when you remove them from the oven, but they will harden, so just remove them when the bottom is slightly brown.