Whole Wheat Peanut Butter Cookies With Chocolate Chips Food

WHOLE WHEAT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl mix peanut butter, almond milk and honey.
• Add egg and mix well.
• Stir in whole wheat flour and baking powder.
• Stir in chocolate chips.
• Preheat oven to 350 degrees.
• Form small amount of dough into a ball or oval shape and place them on parchment paper lined cookie sheets.
• Flatten each cookie slightly with the tines of a fork.
• Bake in preheated oven for 13 to 15 minutes. (If cooking 2 pans at the same time; half way through cooking switch pans in oven for even cooking).
• Remove to wire rack and cool.
• Store in air tight container in fridge.

PEANUT BUTTER CHOCOLATE CHIP COOKIES - WHOLE WHEAT

Steps:

• Set oven to 350 degrees F.
• In a bowl, cream the margarine, peanut butter and sugars together until light and fluffy.
• Add in egg and vanilla; beat well until thoroughly combined.
• In another bowl combine flours, baking powder, baking soda and salt.
• Stir the dry mixture into the creamed until combined.
• Add/mix in chocolate chips.
• Drop by tablespoonfuls onto greased cookie sheet. I use a small cookie scooper, like an ice cream scooper.
• Bake for about 12 minutes, or until cookies begin to brown around the edges (try not to overbake!).

WHOLE WHEAT PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Sift the flour, baking powder, and baking soda in a bowl. Set aside.
• In a different bowl, combine and mix the peanut butter, butter, honey, vanilla extract, and almond extract. Stir until well blended.
• Add the egg and mix until everything is uniform in color and has a smooth texture.
• Slowly mix in the dry ingredients. Add the chocolate chips.
• Form your cookies and put them on a greased cookie sheet.
• Pop them in the oven and bake for 10 to 12 minutes. Let cool and serve.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Mix together the sugars, butter, vanilla and egg in a large bowl.
• Stir in flour, baking soda and salt - the dough will be stiff.
• Stir in chocolate chips.
• Drop dough by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes or until light brown (centers will be soft). - Do not overbake.
• Cool slightly then remove cookies to cool on a wire rack.

WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
• In a large bowl, combine the peanut butter and tub light butter and beat until smooth.
• Add the sugars and egg and beat until combined.
• Add in flour mixture and beat until all the flour is combined.
• Shape the dough into 3/4 inch balls and place on an ungreased baking sheet.
• Press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie (remember to wipe off fork bottom every so often or the cookies will start sticking to it).
• Bake at 350 F for 10 to 15 minutes, until the edges are barely browned.
• Remove from sheet and cool.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 350 degrees.
• Grease a baking sheet/s.
• Grind 3/4 cup rolled oats in a blender or food processor, then transfer to a medium bowl.
• Add in flour, cinnamon (if using) baking soda and salt; mix to combine.
• In a bowl beat butter until fluffy.
• Add in oil, both sugars, egg, vanilla and maple extract; beat until smooth an creamy.
• Add in dry ingredients and mix just until combined.
• Add in chocolate chips and nuts (if using).
• Drop by heaping teaspoonfuls onto greased baking sheet.
• Bake (one sheet at a time) until firm around the edges and golden on top (about 12-15 minutes).
• Cool cookies for 2 minutes on sheet then remove to wire rack to cool completely.