Today’s recipe is from a reader named Bonnie who sent it to me with a note saying the cookies were her husband’s favorite. An endorsement from a family member is always a good thing, but what I really liked was the fact she used healthy ingredients. Instead of butter she used oil, in place of white flour is whole wheat pastry, and the cookies are packed with oats, nuts and dried fruit. It’s not a low calorie cookie, but a delicious one with some nutritional value.
I baked a quick batch this morning using Central Market natural style peanut butter. Instead of walnuts and dried cranberries, I used cashews and cranberries in half the dough and dark chocolate chips and peanuts in the other half. Both version were great. Cookies made with oil sometimes have a light, crispy, texture and these did — mostly around the edges. They weren’t at all “healthy” (in the yucky sense) tasting and I’d be happy to serve them at just about any gathering. Thanks for the recipe, Bonnie!
- 3/4 cup canola oil or your favorite vegetable oil
- 3/4 cup peanut butter
- 1 cup dark brown sugar (I used light)
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 large eggs
- 1 tablespoon vanilla
- 1 cup whole wheat pastry flour
- 2 cups old fashioned oats
- 2/3 cup chopped cranberries (or chocolate chips)
- 2/3 cup chopped walnuts (or any other nut)
- Preheat oven to 375 and have ready a couple of ungreased baking sheets.
- With a mixing spoon, beat together oil & peanut butter. Add sugars, baking powder, baking soda, salt & cinnamon. Beat in eggs & vanilla. Stir in flour; then stir in oats, cranberries and nuts.
- Drop by rounded teaspoonfuls' or level tablespoons onto the ungreased baking sheets and bake at 375 for 8-10 minutes or until lightly browned.
- I haven't baked all my dough yet, but the yield is probably around 36 cookies.