Milk and Cookies Updated

Ok..Milk and cookies..doesn't that just bring you back to being a kid and after-school snacks? Yum. Well cookies are fantastic as they are but why not give them a healthy boost? Whole grain cookies..yes please. Kelli and I work for Sargent Choice which is the healthy dining program at BU and they have a ridiculously good whole grain peanut butter chocolate chip cookie recipe. This past weekend I spent probably half of my time in my kitchen and I decided that it would be a perfect time to bake some. There was one small catch..I've been recently diagnosed with acid reflux so I'm not supposed to be eating chocolate right now. Sad as that may be, it turned out pretty well because it lead me to making whole grain peanut butter butterscotch cookies. Yup. These might be better than the original. So delicious!
I've provided some lovely photos below plus my updated version of the recipe. Enjoy! What are your favorite cookies to make?

Whole Grain Peanut Butter Butterscotch Cookies

Adapted from Sargent Choice Whole Grain Peanut Butter Chocolate Chip Cookies

1 cup whole-wheat flour
1 ¼ cups quick cooking oats
1 tsp baking soda
1/2 tsp salt
1/2 cup chunky natural peanut butter
1/2 cup olive or canola oil
3/8 cup granulated sugar
3/8 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2/3 cup butterscotch

Directions

1. Preheat oven to 350 degrees. Combine flour, oats, baking soda and salt in small bowl.  Beat oil, peanut butter, sugars and vanilla extract in large mixing bowl until creamy.

2. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoon onto ungreased baking sheet.

3. Bake for 8 – 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks.

- Alli