07 May 2018 Peanut-Butter-Oatmeal-Raisin-Chocolate-Chip Cookies
This is a delicious, easy to prepare and bake, relatively on the healthier side (for a cookie), cookie. We baked a double batch; the first with chocolate chips and the second without. My kids loved them both ways (and so did I!).
With the Yom Tov of Shavuos right around the corner, and the custom to eat dairy foods, feel free to try this with milk chocolate chips and a scoop of vanilla ice cream on the side!
Pre-heat the oven to 350* and line a cookie sheet with parchment paper. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, combine:
1 1/2 c. oats
1/2 c. white whole wheat flour
1 c. ground walnuts
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/3 c. brown sugar
With the mixer on low-medium, beat the dry ingredients together. To the bowl of the mixer, add:
1/2 c. natural, organic peanut butter (this should have no ingredients other than peanuts and a minimal amount of salt)
1/4 c. oil
1/4 c. honey
2 tsp. pure vanilla extract
Mix all the ingredients together on medium speed, till the batter is smooth and all ingredients are incorporated, scraping down the sides and bottom of the bowl as necessary.
To the batter add:
1/2 c. raisins
1/3 c. chocolate chips (or increase to 1/2 c. if you like more chocolate)
Note: Chocolate chips are optional if you want to save on calories and fat. You can omit these and you will still have a delicious cookie. I have baked them both ways – with and without chocolate chips – and either way yields a delicious cookie.
Once the batter is prepared, shape the cookies. Per cookie: take an approximate rounded tablespoon full of batter, shape into a circle, and then flatten slightly into a round. Place on the cookie sheet, which has been lined with parchment paper. These cookies do not spread much during baking, so it’s not necessary to leave the excess amount of room between each cookie. Bake for 12-14 minutes on 350*. Remove the cookie sheet from the oven. Allow the cookies to cool on the cookie sheet for 2 minutes (this is an important step, as the cookies will be too soft to transfer to the cooling rack as soon as they come out of the oven). Using an offset spatula, transfer the cookies to a cooling rack.
Yield: 2 1/2 dozen cookies
Note: These cookies freeze very well, so they can be baked in advance and taken out when needed, or wanted 🙂
Happy baking and b’tay’avon,
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