Whole Grain Peanut Butter Chocolate Chip Cookies

Preheat oven to 350°F.
Combine ﬂour, oats, baking soda, and salt in small bowl.
Beat oil, peanut butter, sugars, and vanilla extract in large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in ﬂour mixture.
Stir in chocolate chips and nuts.
Drop by rounded tablespoon onto ungreased baking sheet. Bake for 8 to 10 minutes.
Cool on baking sheets for 2 minutes; remove to wire racks.

Banner Image:

PB Choc Chip Cookie.png

Grain:

Oats [1]Wheat [2]

Ingredients:

1 cup whole wheat ﬂour

1 ¼ cups quick-cooking oats

1 tsp baking soda

½ tsp salt

½ cup peanut butter

⅓ cup olive oil

¼ cup granulated sugar

½ cup packed brown sugar

1 tsp vanilla extract

2 large eggs

⅔ cup mini semisweet chocolate chips

1 cup chopped nuts

Active time:

25 minutes

Yield:

2 dozen cookies

Nutrition:

Calories: 170, Total Fat: 11g, Saturated Fat: 2g, Sodium: 125mg, Carbohydrate: 16g, Fiber: 1g, Total Sugar: 9g (Added Sugar: 9g), Protein: 4g

Author:

Recipe courtesy of Sargent Choice Nutrition Center at Boston University. [3]An Oldways photo (Kelly Toups).

Course:

Desserts

Rating:

Description:

This classic cookie recipe came from a love of the Original Tollhouse Chocolate Chip Cookie, which most people are familiar with and love. Here, it’s been modiﬁed to make it whole grain and heart-healthy, but still delicious!

Serving Size:

1 cookie