Tuesday, April 26, 2011

Chocolate Chip Cookies, with the Hanners Twist

First, a little update on the family...
...So, this has not been our year as far as health goes.  We've seemed to have caught every cold and flu bug that's come our way...part of the reason I've not been posting lately.  I commented to Matt this morning that normally we don't use medicine up before it expires.  Not this year.  Not only have we been using it up, but I bought the extra large bottle the other day because we've used so much.  NO GOOD.  So if you think about it, pray for health for us. We are a little run down and discouraged by so much sickness.

...As far as business goes, its been good.  Matt's has jobs on the books through the end of May.  We are so amazed and thankful at how God has provided for our family.

Now on to the fun stuff!  So you have probably gotten the idea that I like to make healthy treats for my family to enjoy.  All of my boys have a good sweet tooth and they come by in honestly.  Lately, my mission has been to come up with some healthy cookie recipes that tasted great, satisfied the sweet tooth, and was some what healthy for you.  So here is my latest attempt.  They have only 70 calories per cookie, no refined sugars(except for the chocolate chips), and taste great.  Hope you enjoy!
The cookie dough.
1 Tablespoon of cookie dough on the sheets.
Flattened cookies ready to bake.

All done and ready to enjoy.

Hanner's Chocolate Chip Cookies
4 cups rolled oats
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup peanut butter
4 Tablespoon butter
1/4 cup applesauce
2 eggs
1/3 cup honey
1 Tablespoon vanilla
1 cup chocolate chips
1 cup butterscotch chips

1. Preheat oven to 350 degrees.  Grease two cookie sheets
2. Mix oats, whole wheat flour baking soda, and salt together in a medium bowl.
3. Cream peanut butter, butter, eggs, honey, and vanilla.  Add flour mixture and mix.  Stir in chocolate chips.
4.  Use a cookie scoop or moisten hands and roll 1 Tablespoon of batter into balls.  Place on cookie sheet and flatten.  Cook for 10 minutes.  Cool for about 2 minutes before transferring to cookie sheet.