If you follow me on Instagram, you saw that Raylee and I made these whole wheat cookies recently. They are my favorites! My mother-in-law always makes them and keeps bags of them in her freezer. I love eating them straight from the freezer, especially in the summertime. I really wanted to make a big batch of these to keep in our freezer before Ruthi arrives. I knew they would be a great pick-me-up type snack for me to quickly and easily grab between motherhood duties. Plus, since they contain oats I figure they can only help with lactation.
These cookies are made with whole wheat flour, natural peanut butter, oats, and dark chocolate chips — so basically they are healthy. At least that’s what I tell myself after I’ve eaten five in one sitting.
Here’s a few tips before you get to the recipe. You can use butter or shortening. You can use quick or rolled oats. I used a Kitchen Aid mixer for all of it, but you can use a good ole spoon too if you want. You can eat these right out of the oven or bag them up and freeze them. If you freeze them, you can eat them frozen (my favorite) or warm them in a microwave for about 5 seconds or so. This recipe does make a big batch! I was able to freeze two gallon-size bags full and have a few leftover to eat right then.
- 1 cup butter, softened
- ⅓ cup natural peanut butter
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups oats (rolled or quick)
- 1 12 oz bag dark chocolate chips
- Preheat oven to 375 degrees.
- Cream the first six ingredients together.
- Add flour, baking soda, salt, and oats.
- Mix well.
- Stir in chocolate chips.
- Roll into balls on parchment paper lined baking sheet.
- Bake at 375 degrees for 10 min.
- Let cool and enjoy or bag up and freeze.
Enjoy!
Check out some of my other cookie recipes here.