I’m always on the hunt for great cookie recipes. Some of my friends might even remember I once said I didn’t want a wedding cake, I wanted a tower of cookies. Well that didn’t happen (don’t worry the cake worked out fine). So when I saw the recipe for ‘healthy whole grain chocolate chunk cookies’ I knew I had to try it. The recipe is courtesy of Boston Globe Magazine and I for one was skeptical that these cookies would actually taste good, but I gave them a shot.
If you’re a fan of eating the dough while you’re baking these are not the cookies for you, but if you’re a fan of eating gooey, thick chocolate chunk cookies – these might be the cookies for you!
Here’s the recipe:
- 1½ cups whole-wheat
- pastry flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup canola oil
- 2 tablespoons butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ¾ cup chunky peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 12 ounces bittersweet or semisweet chocolate chunks
So the directions to make these cookies are really important to follow. I for one hate to follow directions while I’m baking, but this time I’m glad I did.
Preheat the oven to 375 degrees. In a medium bowl, combine flour, oats, baking soda, and salt, and mix well. In the bowl of an electric mixer, cream the oil, butter and sugars, starting on low speed and finishing with a couple of minutes on high. Add the peanut butter, eggs and vanilla, and mix well. With the mixer on low, slowly beat the dry ingredients into the peanut butter mixture, scraping down the sides of the bowl as needed. The dough will be very thick. I cannot emphasize this enough – the dough is wicked thick. Thick enough that I had to knead it like bread. After all of the dry ingredients are incorporated, fold in the chocolate chunks. I used a heavy duty wooden spoon to do this.
Using two spoons or a cookie scoop, form cookies in 2-inch rounds on a baking sheet; you will have to press the dough together a bit. Bake for 12 to 14 minutes, until there’s just a hint of brown on the bottoms of the cookies.
This recipe made about 30 cookies. And let me tell you this…
THEY WERE AWESOME! I highly recommend eating them when they’re warm so you get the best of the peanut butter and chocolate chunk goodness. And the best part – they’re actually not that bad for you. I won’t say this every day but here’s to healthy cookies!!