Sometimes I read what I want, no matter what it really says. I came across the KitchenGrrrls' recipe for these cookies and was sold on the first two words - whole wheat peanut butter chocolate chip oatmeal cookies. It didn't matter if the recipe contained Paula Deen-sized portions of butter. Whole wheat, that's totally healthy - good enough for me.
This recipe required no butter and better yet - it was simple, straight forward and best of all relativity quick. One mixing bowl and a few utensils were just about all it took. While these cookies probably won't win any awards, it was just what my PMS ordered.
Whole Wheat Peanut Butter Chocolate Chip Oatmeal Cookies
Adapted from KitchenGrrrls.blogspot.com/2011/01/whole-wheat-peanut-butter-chocolate.html
- 1 cup peanut butter
- 1 cup brown sugar, lightly packed
- 2 large eggs
- 1/2 cup whole wheat pasty flour (whole wheat flour is just fine)
- 1/2 cup old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup semi-sweet chocolate chips
- Fleur du Sel (optional)
1. Preheat the oven to 350 F and line baking sheets with parchment paper or silicone mats or just just grease them.
2. Beat peanut butter and brown sugar in a stand mixer or with an electric hand mixer on medium speed for 3 minutes. Add eggs, one at a time, until incorporated. Mix in flour until just incorporated then mix in oats, baking soda and cinnamon if using. Be careful not to over mix the dough. Stir in the chocolate chips and mix by hand.
3. Scoop evenly sized balls of dough onto the prepared baking sheets. KitchenGrrrls recommended using an ice cream scoop, not a bad idea. Bake for 10-12 minutes. I baked mine for 12 minutes and they were still nice and soft in the middle. Sprinkle Fleur du Sel on top of cookies after coming out of the oven. Let cool for 10 minutes. Once cooled, store in an airtight container for up to 3-4 days.