Introduction: Big Apple and Peanut Butter Cookies
Healthy enough to eat for breakfast and tasty enough for everyone in your house wanting one for dessert. One batch bakes roughly 18 large cookies; pictures shown demonstrate a double batch with an extra apple added just because.
Step 1: Gather Your Ingredients and Preheat the Oven
Ingredients for a Single Batch
3/4 cup peanut butter
1 - 6oz container Greek Coconut Yogurt (I think this would work with any Greek yogurt flavor)
2 cups packed brown sugar
1 large egg
1 cup flour
1 cup whole wheat flour
2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup rolled oats
1 medium apple, peeled and chopped
Preheat oven to 350 degrees Fahrenheit
Step 2: Messin With Apples
Peel and chop your apples to desired size. Set aside.
Step 3: Wet Ingredients
Cream your peanut butter and Greek yogurt together. I've made this recipe twice now; first time I used vanilla Greek yogurt and this time coconut but I think just about any flavor will do nicely.
Beat in an egg and set the bowl aside.
Step 4: Dry Ingredients
Sift together all dry ingredients except oatmeal and apples. Making sure all clumps of brown sugar are crushed.
Step 5: Mixin It Together
Mix together both wet and dry ingredients. I like to use my hands to ensure a good mix.
Step 6: Apples and Oats
Gently fold in diced apples and oats.
Step 7: Cookie Sheet Time
Pam spray your cookie sheets to avoid cookies sticking.
Using a spoon to scoop up your dough, be generous these cookies are big, place them on your cookie sheet roughly 2" apart. Slightly smush with your spoon or fingers.
Bake for 16-18 minutes at 350 degrees Fahrenheit.
Step 8: Voila!
Take your cookies out of the oven and let cool on sheet for 5 minutes. Use a spatula to move your cookies onto a cooling rack and let cool another 10 minutes.
If the cookies are falling apart while transferring to the cooling rack then bake your next batch just a little longer.
Pour yourself some milk and enjoy.
First Prize in the
Uppermost Chef: Apples Challenge