A perfect Chicago winter break activity: Cookies


 
 

By Mandy Fayne

Kids in the Kitchen
 

I really appreciate lazy winter break mornings where we are not rushing out of the house for school. This morning I scoured my pantry (attempting to organize it but again procrastinating) and ended up baking a new cookie recipe perfect for breakfast or a healthy snack!

I used whole grains and nuts for fiber and protein and turned a basic oatmeal raisin cookie into a nutritious delicious treat.

Oatmeal Raisin Chocolate Peanut Butter Cookies

Bakes about 20 cookies

Ingredients

  • ½ cup whole wheat flour
  • 1 tsp. baking soda
  • ½ tsp. ground cinnamon
  • 1 cup brown sugar
  • ½ cup creamy or chunky PB
  • 2 eggs
  • ¼ cup applesauce
  • 1 tsp. vanilla
  • 1 ½ cup old fashioned rolled oats
  • ½ cup peanuts
  • ½ cup raisins (Dried cranberries would taste delicious too!)
  • 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees.

2. Combine all ingredients. Use a heaping teaspoon full of batter for each cookie. Gently press cookie down with back of spoon for desired thickness. These cookies do not spread out or rise when baked.

3. Bake 15 minutes or until edges of cookies turn a golden brown.

 
 







 
 
 
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