I sometimes do a lot of recipe tweaking in an attempt to make things a little bit healthier while still managing to have them satisfy my various cravings. Yesterday I tried some peanut butter oatmeal chocolate chip cookies. They were OK. Not really very sweet and not quite as flavorful as I would have liked. Maybe more peanut butter… I’m not sure. They are hefty cookies. 😊
I did like that they didn’t spread excessively while baking and were relatively soft (actually, we did our tasting when they were still warm, completely cooled the next day these have classic cookie crunch and are pretty tasty!) without resorting to adding cream cheese to the dough in place of some of the butter, though I probably should look into replacing some of the butter. Applesauce maybe? Mashed banana?
Anyway, if anyone wants to give them a go as is, the recipe follows. If you tweak it and get great results, please come back and share!
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Preheat oven to 350 degrees Fahrenheit.
Cream together (in stand mixer bowl with whisk attachment – my current workhorse Hamilton Beach Eclectics All-Metal):
- 1 stick softened/room temperature unsalted butter
- 1/2 – 3/4 cup natural peanut butter (my peanut butter tends to be a bit dry because I pour off some of the separated oil when I first open a fresh jar – Smucker’s Natural)
Add in (I did this one ingredient at a time with the stand mixer set on low-medium still using the whisk attachment):
- 1/2 cup refined white sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 whole egg
- 1 teaspoon vanilla
Add in (again, I did this 1/4 cup at a time still using the whisk attachment, but if your dough seems like it might be too much for the whisk, swap in the paddle attachment):
- 1/4 cup fine ground blanched almond flour
- 1/2 cup wheat flour of choice (I used an unbleached all-purpose white flour today, but I’ve also split this and done 1/4 cup white and 1/4 cup whole wheat)
- 1 cup of old-fashioned oats
Last, but certainly not least, stir in:
- 1 – 1 1/2 cups of chocolate chips (I like the dark chocolate kind, but whatever floats your boat should work fine!)
Prep & Bake: Then, using a cookie scoop or tablespoon, drop dough onto a parchment lined baking sheet. These baked up well at 350 in my convection oven for about 11-12 minutes. If unsure, start at 10 minutes and check on them at one minute intervals.
I didn’t count them before three of us started tasting them, but I believe this made about 28-30 cookies using my 1 1/2 tablespoon cookie dough scoop.