I adapted this recipe from one in
Brown Eyed Baker's Blog. Chocolate, peanut butter and oats all wrapped up in a cookie...I'm in heaven. These will definitely be going to work with me and the hubby as they are too dangerous to keep around the house.
I made 32 smaller cookies (around 100 cal/cookie) or you can make 16 larger cookies.
- 1 c whole wheat pastry flour (or you can use all purpose)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 c unsalted butter, at room temperature (I use Earth Balance vegan vegetable blend)
- 1/2 c creamy peanut butter (try the freshly ground---Mmmm)
- 1/2 c granulated sugar
- 1/3 c light brown sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1/2 c rolled oats
- 1 c dark chocolate chips (I split the dough and used 1/2 c dark chocolate chips in one half and 1/4 c chopped peanuts in the other)
Preheat the oven to 350 degrees F. Line two baking sheets with partchment paper and set aside.
Whisk together the flour, baking soda and salt in a small bowl; set aside.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats and then the chocolate chips.
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| How can you not like chocolate?!? |
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| But just in case you don't, there is always this version |
Roll into small balls or use a cookie scoop to drop dough onto baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on baking sheet and then store in an airtight container at room temperature.
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| I really need some new baking sheets or maybe some of those silpats |
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| These are perfect all the way through |
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| You better go preheat your oven :) |
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