WHOLE GRAIN PEANUT BUTTER CHOCOLATE CHIP COOKIES
Makes 5 dozen cookies
INGREDIENTS
Original “Toll House” Recipe
Sargent Choice Recipe
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts
1 cup whole-wheat flour
1 ¼ cups quick cooking oats
1 tsp baking soda
½ tsp salt
½ cup peanut butter
½ cup olive oil
¼ cup granulated sugar
½ cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2/3 cup MINI semi-sweet chocolate chips
1 cup chopped nuts
DIRECTIONS
1. Preheat oven to 350ºF.
2. Combine flour, oats, baking soda and salt in small bowl.
3. Beat oil, peanut butter, sugars and vanilla extract in large mixing bowl until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually beat in flour mixture. Stir in morsels and nuts.
6. Drop by rounded teaspoon onto ungreased baking sheets. Bake for 8-10 minutes
7. Cool on baking sheets for 2 minutes; remove to wire racks.
NUTRITION FACTS
Serving Size = 2 cookies
Calories
Fat
Saturated Fat
Protein
Carbohydrates
Fiber
SARGENT COLLEGE
WEB SITE: www.bu.edu/nfc
125
8g
2g
3g
13g
1g
BU NUTRITION & FITNESS CENTER
E-MAIL: [email protected]
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PHONE: 617-353-2721
Revised 5/08