Oatmeal Cookies

In my quest to make everything healthier, I decided that oatmeal cookies could also use a makeover. I took out the butter and replaced it with half oil and half peanut butter (hello protein!). I cut back on the sugar and used dark brown sugar (less processed) and finally threw in loads of cashews, cranberries, and apricots. Mmmm mm good!


Oatmeal Cookies: 

Makes 28 cookies

6 tbsp vegetable oil

6 tbsp creamy peanut butter (make sure you buy the purest kind – no added sugar or salt…)

3/4 cup dark brown sugar

1 egg

1 tsp vanilla extract

3/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon (optional)

3 cups old fashioned oats

3/4 cup chopped unsalted, roasted cashews

1/2 cup dried cranberries

1/2 cup chopped up dried apricots

1/4 cup honey (optional: add it only if your cookies seem too dry to actually form into cookies)

  1. Preheat your oven to 350˚F. Line two baking sheets with parchment paper or silpats and set aside.
  2. In a large mixing bowl, combine the oil, peanut butter, and sugar. Whisk to combine.
  3. Add the egg and vanilla. Mix thoroughly.
  4. Add the flour, baking soda and salt. Stir briefly until just combined.
  5. Fold in the cashews, cranberries, and apricots. This is the point where you would want to add that 1/4 cup of honey if your batter seems to be too dry.
  6. In two-tablespoon full measures (I use a small ice cream scoop) drop your cookies onto the prepared baking sheets. With wet hands, pat the cookies down a little to flatten them.
  7. Bake for 12-14 minutes until golden.
  8. Allow to cool on baking sheets.



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