With the weather steadily getting cooler here, I've been baking up a storm. Last night I baked up a bunch of bread from one of my favorite cookbooks, Artisan Bread in Five Minutes a Day. There's few things more yummy than a hot loaf of bread fresh from the oven on a chilly day.
Except maybe warm cookies.
Last week I decided to whip up a batch of cookies to take along to a playdate with friends. Since we were meeting at 3:30, I decided to add a couple healthier bits (whole wheat flour and whole grain oats) into the cookies so I wouldn't completely ruin everyone's dinner.
I only ended up baking half of the batch of dough before the playdate and kept the rest in the fridge so we were able to pull out the cookie dough and have yummy homemade cookies for days afterwards. If you want to go that route, the dough will keep for about a week in a sealed container inside your fridge. We just finished our last cookies today. :)
Whole Wheat Oatmeal Peanut Butter Cookies (with butterscotch and chocolate chips!)
Yields about 4 dozen cookies
1 stick butter, softened
2/3 cup peanut butter
3/4 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups whole wheat flour
1 1/2 cups oats
1/2 cup chocolate chips
1/2 cup butterscotch chips
Preheat oven to 350.
In a large mixing bowl, beat butter and peanut butter together until creamy. Add in sugars, beating until well combined. Next beat eggs and vanilla together until just combined. Add in baking powder, salt and whole wheat flour. Blend until well-combined. Remove beaters and fold oats, chocolate and butterscotch into the batter.
Drop cookie dough by the rounded tablespoonful onto a cookie sheet. I like to line my baking sheet with a silicone baking mat but if you don't have one, you can just place the cookies directly on the pan.
Bake for 7-8 minutes and allow the cookies to cool and firm up for a minute or two on the cookie sheet before placing them on a wire rack to finish cooling.
You can save some of the dough by placing it in the fridge for up to a week or by freezing it for up to three months.