Yesterday when I saw that a snowstorm was coming, I thought the perfect way to spend a snowy day, and to top off our week of sloth and indecision, was to bake cookies and watch a movie.

“What kind of cookies do you want to make?” I asked Manchild. “We could make chocolate cookies or sugar cookies or chocolate chip cookies or peanut butter cookies or oatmeal cookies or some other kind of cookie. What kind of cookie do you want to make.”

“Uh, I want to make whole grain cookies!” he said and laughed at his cleverness.

He had me there . . . or not. I went to and searched for “whole wheat flour” and “cookies” and came up with a couple of options. Manchild didn’t have an opinion, so I asked Micah about his preferences and together we decided on these peanut butter oatmeal cookies.

Manchild had a great time operating the hand-mixer. I don’t know if that is an age appropriate activity for him, but nobody lost any fingers so I guess it was okay. We baked up a couple of dozen and decided that they are a decent cookie. Nothing to get too excited about, but definitely edible. We’re going to add chocolate chips to the rest of the dough, ball it all up, and then freeze the dough balls. It’ll probably last us well into the summer. But there’s nothing wrong with having a bag full of cookie dough balls in the freezer, right? I mean, their whole grain, so they are practically a health food.

Peanut Butter Oatmeal Cookies from

1 1/2 cups shortening (or butter — but if that makes you uncomfortable, you can also substitute a bit of applesauce for some of the shortening or butter)
1 1/2 cups peanut butter
2 cups packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups quick cooking oats
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2- 2 cups chocolate chips, optional (but let’s not kid ourselves: chocolate makes everything better)

Preheat oven to 350 degrees. In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla and mix well. Combine oats, flour, baking soda, and salt. Add to the creamed mixture and combine.  Stir in the chocolate chips if you are using them. Drop by the rounded teaspoonfuls onto ungreased baking sheets. Bake for 12 minutes, rotating pans halfway through. Makes several dozen smallish cookies.
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