Yum!

So if you know me, you know that I love recipes and that I have recently become into eating more healthy foods. That does not mean that my sweet tooth has disappeared, but I am working on replacing a lot of sweets with healthier options. I do still eat a cupcake every now and then...

Okay, so I have this amazing friend who is so healthy and knows so much about eating well. She shared this recipe with me. We made it last night and it was SO good that I just had to post it here. Note: We omitted the walnuts because of D.'s allergy.

Multigrain Chocolate Chip Cookies

Ingredients:
½ cup unsalted butter, softened at room temperature
¾ cup natural brown sugar or turbinado
½ cup organic peanut butter
½ cup old-fashioned rolled oats
1 cup + 2 tbsp whole wheat flour
1 tsp baking soda
½ tsp kosher salt
1 egg + 1 egg yolk
¼ cup wheat germ
½ cup chocolate chips
½ cup walnuts

Preparation:
1. Preheat the oven to 350. Lightly grease cookie sheets.
2. Whisk together flour, salt, and baking soda then set aside.
3. In a large bowl beat sugars with softened butter for 3 minutes. Beat in eggs and peanut butter. Add oats and beat at reduced speed until combined. Gradually beat in flour mixture.
4. Stir in wheat germ, chocolate chips, and nuts. Scoop dough into balls on parchment paper, about 1 inch apart. Bake for 10 minutes or until the tops are golden brown.
5. Allow cookies to cool for 3 minutes before removing them from the baking sheet.

Notes:
• Yields about 25 cookies. You can scoop the dough into balls and freeze them on a cookie sheet.
• Once frozen, transfer them to a zip-lock freezer bag and they will keep for weeks and bake up as well as when fresh. You will need to add 2 minutes to baking time.
• If doubling this recipe use three eggs.