I LOVE COOKIES!!! This is not an understatement. My problem is making cookies for my family and then eating the most! And also licking the batter while cooking is also a problem too. I had this recipe that I had copied from somewhere, so I am sorry I cannot give credit to the right person! My idea was to freeze them individually and then when I needed something sweet, to have just one. So far it has worked! The best thing about this cookie is that it is really sweet and satisfying and rich, so you don’t need more than one, so for me, one was just enough. My plan was to take it out of the freezer, and put it in the microwave for about 15 seconds to warm it up, but you know what? I ate it straight from the freezer and it was fantastic! It makes 8 cookies, but you could make a double batch to have more.
- 1/2 cup whole wheat pastry flour
- 1/2 cup quick cooking oats
- 1/4 tsp. baking soda
- pinch sea salt (I used regular salt)
- 1 tablespoon chocolate chips
- 2 1/2 tablespoons chunky peanut butter (I used regular smooth)
- 1/2 cup light brown sugar
- 2 1/2 tablespoons skim milk
- 1 tsp. vanilla extract
Preheat oven to 425. I cooked my cookies on a silpat, or you could use parchment paper so it doesn’t stick. I just threw all the ingredients together. I weighed the whole batter, and divided it by 8 to keep them all the same. I forgot to write that down though! Anyway, you don’t have to weigh it, but just try to divide it equally. Bake for 8 minutes, you want them to be golden brown on top. Leave on the cookie sheet for 5 minutes and then place on a rack to let cool completely. The inside was still kind of moist, and sugary, and the top was delicious too. So, for now I think I have solved my cookie issue! Each cookie is 135 calories, 4.8 fat and 1.75 fiber.