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?????
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!
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
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.
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!