Last night I had the late night munchies, an urge we all get but is even worse when there’s also a hungry baby inside. I wanted something sweet, but not terrible for me, so I googled the ingredients I had my cupboards and found a somewhat healthy cookie recipe. My mother-in-law would probably note there is still white sugar in it. I know, but at least there is some whole wheat and rolled oats in there too. I felt good about it.
As I clanked around the kitchen making this concoction, Baby Daddy decided to help which was much appreciated. I think he was also hungry.
It’s a very easy recipe and you probably already have most of the ingredients at home. If you don’t like nutmeg, feel free to skip that step.
Taste test: 7/10 (Austin) 8/10 (Kate)
Find the original recipe here.
- 3/4 cup butter, softened
- 1/2 cup white sugar
- 1 cup packed brown sugar
- 2 egg whites
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups quick-cooking oats
- 1/2 cup peanut butter chips
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Add the egg whites and egg one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda, cinnamon, nutmeg and salt; gradually stir into the creamed mixture. Then stir in the quick oats, peanut butter chips and chocolate chips. Drop by rounded spoonfuls onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.