HappyTummy              

My dad has the sweetest tooth I know. Every night, about an hour after we finished dinner, he’d stroll back into the kitchen and ask, “Is there anything sweet to eat in the house?” Sweet could be anything—chocolate, cake, cookies, brownies, ice cream… he’s even been known to eat Nutella straight up (and call it “pudding,” no less)!

One of his biggest weaknesses is peanut butter. I learned that recently, when I went to California to visit my parents and ate the last of the peanut butter. I threw out the empty jar and thought nothing of it. He didn’t discover the missing peanut butter until I returned to Chicago… and then he called me and asked why I didn’t replenish his peanut butter!

My dad’s birthday was in mid-May, and I wanted to send him something yummy. Since I’d sent my mom the Fresh Mango Bread for Mother’s Day, I wanted to send him his own treats. He loves peanut butter, he loves chocolate, he loves cookies. Well that was easy :) And the recipe I found was on the healthier side, to boot.

Needless to say, he loved them. I’m glad!

Recipe: Peanut Butter Chocolate Chip Cookies
Adapted from EatingWell.com
Makes about 4 dozen cookies

• 1 1/2 cups packed light brown sugar
• 1/2 cup natural peanut butter
• 1/4 cup canola oil
• 2/3 cup Egg Beaters
• 2 teaspoons vanilla extract
• 5 teaspoons water
• 1 2/3 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup bittersweet chocolate morsels

Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

Combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined. Gently fold in chocolate.

Roll the dough between your palms into 1-inch balls, or use a cookie scoop. Place 2 inches apart on the prepared baking sheets.

Bake the cookies, one sheet at a time, until golden, 8 to 10 minutes. Transfer to a wire rack to cool.