I was really excited to develop this recipe with Gabby because what parent and child do not LOVE baking cookies together?!
I gave her full reign in terms of what to put in and she chose the peanut butter oat base with the cranberry, coconut and chocolate chip mix ins. Although this combo was a bit off the beaten path, it came together deliciously. We kept the added sugar fairly low and let the other ingredients carry the recipe, which worked out great. In fact, aside from snacking and dessert, these cookies can even be nice treat for breakfast on occasion as well. Check out this recipe and many others developed by Gabby and I in the new eCookbook we just published for charity!
2 cup rolled oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
1 teaspoon baking soda
¼ cup unsweetened shredded coconut
½ cup creamy peanut butter
3/4 cup packed brown sugar
½ cup butter, softened
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/3 cup dried cranberries
Preheat oven to 325 degrees. Combine the oats, baking soda, and coconut in a small bowl. In a large bowl, beat together the peanut butter, brown sugar, eggs, butter and vanilla. Add the dry oats mixture to the wet ingredients and mix well. Stir in the cranberries and chocolate chips. Drop onto a baking sheet coated with cooking spray(spacing dough at least 2 inches apart)and bake for 19-20 minutes until lightly browned.
Makes 2 dozen cookies
Serving size 1 cookie Calories 150 Protein 3 g Carb 17 g Fiber 1 g Sugars 11 g Fat 9 g Saturated fat 4.5 g Sodium 95 mg