I added another fitness goal just for the hell of it. :D Resting heart rate of under 60! (Apparently, I’m currently at 62!)
The recipe for this came from allrecipes.com (I made these back when I was in NJ when I needed to use up some peanut butter, so it is a backdated recipe. >_> ) These came out super soft and moist, almost to the point where I wasn’t sure if they were actually done. (They passed the toothpick test though.) The recipe made 36 cookies, which I made in 3 batches since I only have 1 baking pan (1 at 8 minutes, 1 at 10 minutes, and 1 at 12 minutes). 12 minutes burns them (the cookies are pretty tiny), but 8-10 minutes yields roughly the same deal.
I think 8 tbsp butter = 1/2 a cup? I probably used 7. I also eyeballed the honey and sugar. The sweetness level is just right.
Whole Wheat Peanut Butter Cookies
Ingredients:
-1 cup peanut butter
-1/2 cup butter, softened
-1/2 cup honey
-1/2 cup dark brown sugar
-1 egg
-1 1/4 cups whole wheat flour
-1 tsp baking powder
Instructions:
1) Preheat oven to 350 degrees.
2) In a large bowl, mix together peanut butter, honey, dark brown sugar and egg until smooth. Combine whole wheat flour and baking powder. Stir into batter until blended.
2) Roll into small balls and place on a greased cookie sheat. Squish slightly with a fork. If you want to get super fancy, press a nut of some kind (I used almonds) into the middle.
3) Bake for ~10 minutes, or until cookies are slightly toasted at the edges.
