Whole Wheat Peanut Butter Chocolate Chip Cookies

Newsflash: If you make cookies with whole wheat and natural peanut butter, they are healthy. If you make cookies with whole wheat and natural peanut butter, it's OK to eat them for breakfast. And if they include semisweet chocolate chips, they are even healthier, as chocolate is very good for you.

OK, I made that up. But I think it's very solid reasoning, don't you?

The reason I came to this conclusion is because I tried a new cookie recipe last week that includes all of these delightful ingredients. It's from the cookbook Colorado Classique, which was an absolutely wonderful wedding gift from Conservative Hubby's Colorado auntie and uncle.

All you do is beat 1/2 cup unsalted, softened butter with 1 egg in a bowl. Then add 1/2 cup brown sugar, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/2 cup natural crunchy peanut butter.


Continue mixing until all ingredients are incorporated. Then, mix in 3/4 teaspoon baking soda and 1/4 teaspoon salt.


Slowly add 1 1/4 cups whole wheat flour on low speed and mix until the dough is just moist.


Mix in 3/4 cup high quality chocolate chips (or whatever chips you happen to have in the cupboard, regardless of quality) using your hands or a large wooden spoon.


Form the dough into 1- to 1 1/2-inch diameter balls and roll in sugar. Place balls on a baking sheet and bake in a 400-degree oven for 8 to 10 minutes. (Or 6 minutes, at which point they will be too dark on the bottom, if you're using my finicky oven.)


Isn't healthy eating easy when you follow my diet advice?