Let me offer another fairly healthy cookie recipe to enjoy. Another one of my experiments, but I think you’ll agree it’s a winner. These are softer than some cookies because of the honey and peanut butter. If you want yours to be crispier, leave them in the oven a minute or so longer than golden brown.
My 83 year old mother still bakes oatmeal cookies for my Dad now and then. She just uses the recipe on the oatmeal container and then turns the oven off and leaves the cookies in the oven for another 10 – 15 minutes. They turn very crisp, which is a delightful texture.
Ingredients for 2 ½ – 3 dozen cookies
6 TBS coconut oil
½ cup peanut butter
½ cup honey
1/2 cup brown sugar
2 tsp vanilla
1 cup whole wheat white flour (or ww pastry flour)
2 TBS wheat germ
1 tsp baking soda
½ tsp salt
1 cup oats – I use old fashioned
1 cup dark chocolate chips
Note: the first time I made these, I left the batter in the fridge over night and it was a bit difficult to deal with the next day. However, they were still delicious.
Preheat oven to 350 degrees F
Put ingredients into mixer and add in order listed through the oats. Beat just until incorporated.
Fold in the chocolate chips with a spoon.
Drop by spoonfuls onto a cookie or bar sheet. A bar sheet will allow the cookies to poof up more and to be crisper.
You can feel good about making, eating and sharing these peanut butter cookies. With honey, oats, wheat germ and whole wheat flour they could almost pass for a breakfast food. Almost. Oh yes, don’t forget the dark chocolate chips for that sweet burst of chocolate in every bite.