Guilt Free Cookies

I don’t know about you, but I absolutely LOVE to bake!  Sweet tooth?!?  Oh yeah!  That’s me!  Since mid-December my husband and I have been striving to exercise five times a week and to eat healthier.  I’ve really had to hold myself back on the baking!  One way I’ve survived is to only bake on the weekends, and even then I have been trying to use better ingredients, smaller portions, and overall recipes that are better for you.  I’m going to call these guilt free cookies, because I really don’t feel guilty having cooked and eaten them!  It’s okay to eat something sweet sometimes, as long as you do so sparingly and make wise choices.  Will I have another cookie with a cup of coffee after the kids take their baths?  Probably!  This is my weekend splurge!  What’s yours?????

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Let me start out by saying I got the basis for my cookies from http://www.browneyedbaker.com/peanut-butter-oatmeal-chocolate-chip-cookies/ .  But I did my own variation and swapped things up a bit!  If you want to compare the recipes go ahead!  That’s why I posted the link to the original recipe!  I wanted to show that you can take many recipes and make a few changes here and there to make the recipe healthier.  After having tried the recipe (and it is really good), I might play around and try a few other things to make it more nutritional the next time!

Ingredients:

3/4 c. all-purpose flour

1/4 c. whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1 stick butter

1/2 cup crunchy peanut butter

1/2 cup granulated sugar

1/3 c. brown sugar

1/2 tsp. vanilla

1 egg white

3/4 cup old-fashioned oats

1/4 cup chopped dark chocolate

Directions:

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Stir together flour, baking soda and salt in a small bowl.

In a medium-sized bowl, stir butter and peanut butter until creamy.  Mix in both sugars, egg white, and vanilla.  After this was whipped nicely, I added in my oats.  Then slowly stir in flour mixture, and lastly fold in your chocolate.

I used a cookie scoop to put my dough on the prepared pan, spaced a few inches apart.  Bake 10-12 minutes or until the bottoms start turning slightly brown.  They will continue to cook on the cookie sheet out of the oven.

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So one thing I forgot to mention above, I chose this recipe in part because it didn’t make a large batch.  Many cookie recipes make 40 or 50 cookies, and I know neither myself or my husband would be able to resist!  This recipe didn’t make quite 30 cookies.  With a family of 4, it is a nice amount of cookies to enjoy on the weekend!  Hope you like it and thank you to http://www.browneyedbaker.com for the idea!