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
- 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.
- 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.
- Bake for 8 – 10 minutes. Cool on baking sheets.