This is a recipe my older sister created many years ago and it’s been a family staple ever since. It’s not a low-fat recipe (I think I gained a pound just making these yesterday!), but it’s delicious.
It’s a hearty cookie and it blends two of my favorite foods together — chocolate and peanut butter. And the whole-wheat flour and oats might help balance out the sugar and fat… or at least I like to tell myself that!
This cookie dough freezes well and is perfect to have on hand for last-minute guests or a mid-afternoon snack.
Whole-Wheat Chocolate Chip Oatmeal Cookies
- 1 cup shortening or butter (softened)
- 1/3 cup peanut butter
- 3/4 cup brown sugar*
- 3/4 cup sugar*
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups oats (rolled or quick oats)
- 1 12-oz. package chocolate chips
Preheat oven to 375 degrees. Cream together first six ingredients. Add flour, baking soda, salt and oats. Mix well. Stir in chocolate chips. Roll into 1-1 1/2-inch balls. Place on greased cookie sheets and bake for 10 minutes or until done. Makes approximately 40 cookies.
Roll dough into balls and place on a cookie sheet. Freeze for 1-2 hours.
Put frozen cookie dough balls into a plastic freezer bag and seal tightly. When ready to bake, pull out the desired amount of balls and place on a greased cookie sheet for 30-45 minutes to thaw. Bake at 375 degrees for 10 minutes or until done.
*I use 1 1/2 cups raw sugar.