April 25, 2013

Multigrain Chocolate Chip and Peanut Butter Cookies

I love these cookies!  I've been wanting to come up with a healthier chocolate chip cookie recipe for our family-lighten up a little on the fat and sugar-maybe throw in a little whole grain.  I have to admit, I was a little skeptical when I popped these in the oven.  I wanted 'healthy', but they had to taste good too!  After one bite, I was delightfully surprised!  They're full of yummy oats and natural peanut butter, and have a delectably nutty texture from the wheat flour and flax seeds.  My kids loved them too!  I like using white whole wheat flour.  You get that wholesome flavor without the heaviness of regular wheat.

1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup natural creamy peanut butter
1/2 cup old fashioned rolled oats
1 cup plus 2 Tablespoons white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg plus 1 egg yolk
1/4 cup flax seed, (ground, if you like)
1/2 cup chocolate chips
1/2 cup finely chopped walnuts

Preheat the oven to 350 degrees.  Lightly spray cookie sheets with cooking spray.  In a small bowl, whisk together the flour, salt, and baking soda.  In a large bowl, beat sugars and butter together until creamy.  Add eggs and peanut butter and beat well.  Add oats and beat on low until combined.  Gradually beat in flour mixture.  Fold in flax seed, chocolate chips, and walnuts.  Use a small cookie scoop to drop dough 1-inch apart on cookie sheets.  Bake for 10 minutes or until the tops are light brown.  Remove from oven and cool on sheets about 3 minutes.  Remove to cooling rack to cool completely.  Makes about 3 dozen cookies.  (I actually got 77 out of a double batch!  :)

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