Sunday, February 6, 2011

Chocolate peanut butter cinnamon cookies

It seems that every week I go to the grocery, food prices fluctuate more than the price of a gallon of gas. One of the only constants, though, are the cheap and incredibly nutritious old-fashioned oats. High in fiber and protein, low in fat (although this is a downside for me), full of cholesterol-lowering and potassium-raising goodness, oats are heart healthy and pretty fantastic. I eat them for breakfast, bake them in my cakes/loafs/muffins, and eat them for dessert whenever I can. Here's my baked-take on the traditional no-bake oatmeal cookies.


3 tbsp peanut butter 
⅓ cup chocolate chips 
½ cup vegetable shortening 
⅔ cup milk 
1 cup cane sugar 
3 cups oatmeal 
1 cup unbleached flour 
½ tsp baking powder 
1 tbsp cinnamon 

1. In a large bowl, mix flour, oatmeal, baking powder, and cinnamon. 
2. Combine milk, chocolate, sugar & peanut butter in a double boiler (or saucepan). Stir at medium-low until melted. Raise temp to medium-high, stir while simmering for 5 minutes. Remove from heat.
3. Mix wet & dry ingredients.
4. Place spoonfuls (or more) onto lightly greased baking pan. Bake @350 for 12 - 15 minutes. 

This makes a ton of cookies, so feel free to create some huge, pancake-sized cookies(I did!). They have just enough sweetness to make them a perfect dessert, yet just enough nutritional value to stop you from feeling guilty. 

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