so, i've shared this recipe for peanut butter chocolate chip oatmeal cookies before.
but i have been messing with the recipe some more (i'm a perpetual tweaker when it come to food) and thought i would share. cuz i've figured out how to make them
healthy! not as bad for you.
ok, let's face it, a cookie will always be a cookie. but (!) these probably rank above donuts and pastries when it comes to nutritional value. so, i will be serving a couple of these with scrambled eggs for breakfast in the morning. cuz i'm a cool mom like that. ;)
now if you're a fan of the light colored, fluffy little, eat a dozen at once type cookies, use a different recipe. or buy some from the store. cuz these cookies ain't like that. these cookies are deep and rich, satisfy your hunger with 1 type cookies. these are what other cookies want to be when they grow up.
ok, moving on from my ridiculousness, here's the recipe with the changes i've made.
not-as-bad-for-you Peanut Butter Oatmeal Chocolate Chip Cookies
1/2 cup unsalted butter, softened
1/2 c. creamy peanut butter
just under 1/2 c. coconut palm sugar
1/3 c. brown sugar (i usually just use my 1/2 c. but don't pack it or fill it all the way)
1/2 t. vanilla (i love my homemade vanilla)
1 c. whole wheat flour
1/2 t. sea salt
1/2 t. baking soda
1/2 t. baking powder
1/2 c. rolled oats
1 c. dark chocolate chips
cream together butter, peanut butter, both sugars, vanilla and egg very well, making sure you scrape your bowl a couple times.
in another bowl, whisk together the flour, salt, soda and baking powder. add these dry ingredients to your wet ingredients and mix until just combined (do not over beat!).
mix in your oatmeal and chocolate chips, then drop by spoon fulls onto a cookie sheet lined with parchment paper or lightly greased. bake at 350 for 10 minutes. allow the cookies to cool on the cookie sheet in order to keep them soft and moist and prevent them from drying out (i know, this is terribly difficult as they will be calling your name. you may be temped to throw them on a wire rack to make them cool more quickly so that you can indulge in one (or two), but trust me, it's so worth the wait!)
now i don't sub out the butter, cuz animal fats are a lot easier on your body than vegetable fats. and i use a more natural peanut butter if i have it on hand, but the hubby likes JIF, so that's usually what's in the cupboard.
the palm sugar was new for me. i've read some things talking about it's lower glycemic index, so your blood sugar doesn't rocket around as violently. and, like cane sugar (which i usually use), it still has all the minerals and such in it.
sugars, clockwise from top left: cane sugar from the bulk bins at my local health food store, white sugar from the grocery store shelves, coconut palm sugar from the health section of the grocery store.
honestly, sugar is sugar. so you could say just pick your poison. but i felt like the palm sugar is at least a half step in a better direction. however, you have to consider the hefty price tag for the palm sugar and use it sparingly.
the real kicker is just cutting back the sugar. trust me, if you fill your measuring cup a little less and a little less as time goes on, your family won't even miss it. i never pack brown sugar anymore. i pretend my hips are grateful for those little gaps in between the clumps.
i sub out whole wheat flour for white flour all the time, so my family is pretty used to it. if your family is used to 100% white, make the transition gradual. go half and half for a while. give them time and they will be more than happy with whole wheat cookies.
oh, and many articles sing the praises of dark chocolate, especially in regards to women's health!
when you bake them, remember that they are going to look a lot darker because of the dark sugar and flour. it's always better to have a cookie that's a little under done than a little over done, personally speaking.
now excuse me while i go spend the rest of nap/rest time enjoying one of these cookies with a cup of peach ginger tea.