Healthy Cookie

I hate being sick. I know everybody does, but I really do despise it. I am not the kind of person who can just sit and wait in her apartment all day long. Let alone for 3 days in a row!
I am sick of being sick. 
That being said, as my cough begins to die out, I can finally take baking into consideration again. Don't get me wrong, its not like I haven't been browsing through food blogs dying to make almost everything I see these past few days; but I couldn't muster up the energy to cook and I didn't want to spread my germs.
Anyways, today I decided to bake some "healthy cookies." I took the recipe from the Boston University Sargent Choice website. The recipe boasts a few "nutrition notes" that make the cookies even more appealing to my nutrition-obsessed self.

• Flour reduced by 1/2 and replaced with oats.
• Salt reduced by 1/2
• Butter replaced with peanut butter and olive oil
• Sugar reduced by 1/2
• Chocolate reduced by 2/3

Whole Grain Peanut Butter Chocolate Chip Cookies (adapted from Sargent Choice)

• 1 cup whole-wheat flour
• 1 ¼ cups quick cooking oats
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup peanut butter
• 1/2 cup olive or canola oil
• 3/8 cup granulated sugar
• 3/8 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2/3 cup chopped semi-sweet chocolate (or mini chocolate chips)
• 1 cup chopped nuts

1. Preheat oven to 350 degrees. Combine flour, oats, baking soda and salt in small bowl.  Beat oil, peanut butter, sugars and vanilla extract in large mixing bowl until creamy.
2.  Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoon onto ungreased baking sheet.
3. Bake for 8 – 10 minutes. Cool on baking sheets.