Sunday, May 15, 2011

Almost Instant Fix - Whole wheat peanut butter chocolate chip oatmeal cookies

There are some nights when dinner takes a backseat to dessert. For me, it usually happens once a month and somehow, maybe just a coincidence but The Bachelor is usually on in the background. This last such evening all I could think about was delicious, salty, creamy, delicious peanut butter. It inspired me. That added with the guilt I still felt from the previous evening's late night McDonald's run for French fries and a vanilla cone, (yes, dip the fries in the soft serve) meant whatever I made required a somewhat healthy slant.

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

  • 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) 
Makes about 20 cookies, probably more if you don't eat the dough like me.

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.

1 comment:

  1. Great to see you blogging again...and I'm all in favor of new cookie recipes :)