Nothing beats a good book, a roaring fire and a fresh batch of these Chocolate Peanut Butter Cookies!
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Anyhoo, the holidays are now behind us, and we’re settling in for a cold winter. Cold winters mean fires in the fireplace. And fires in the fireplace just require good books and good movies, right? The other night, our local news flashed up a graphic of the most popular books in 2015 from the New York Public Library. That pretty much sounds like a to-do list to me. I’ve been working on the Song of Ice and Fire (i.e. Game of Thrones) series by George R. R. Martin, but I’ll be wrapping that one up soon. It’s time to start scouting out some new books for the list!
#6: Gone Girl by Gillian Flynn (The movie was incredible, so I’m sure this book is even better. It’s sitting on my bookshelf waiting for me.)
#5: Prodigal Son by Danielle Steel (I’ve never been a huge Danielle Steel fan, but this one was a NY Times bestseller. That’s legit.)
#4: NYPD Red 3 by James Patterson (I’ve read tons of James Patterson books over the years. Nice, easy, entertaining reads, so I suspect this one will be similar.)
#3: Go Set a Watchman by Harper Lee (I’ve heard mixed reviews about this one, but it’s Harper Lee. She’s one of the most famous American novelists of our time. I probably should read this one.)
#2: The Girl on the Train by Paula Hawkins (This one has been sitting on my shelf waiting. I’ve heard amazing things about it, so it’s next up for sure!)
…and the #1 book of 2015 according to the New York Public Library?
#1: Leaving Time by Jodi Picoult (Don’t know much about this one, but there’s probably a reason why it’s so popular.)
Little Robbie is about to hit 2 months old here soon. In my head, I thought my wife and I would be hanging out reading books and watching movies like crazy once Robbie arrived. That hasn’t played out quite as expected, but I still have a nice reading list lined up for these cold winter days ahead. I plan on curling up on the couch next to the fire with my book, a couple of Chocolate Peanut Butter Cookies and a glass of milk.
Oh wait, did you say Chocolate Peanut Butter Cookies? Sure enough! I whipped up a batch of these bad boys the other day, and my wife and I were instant fans. C’mon–it’s chocolate and peanut butter. You can’t go wrong with chocolate and peanut butter!
But I did something sneaky with these cookies. No, I didn’t hide broccoli in the dough. That would just be rude. But I did sneak in several tablespoons of ground flaxseed meal. Flaxseed is packed with omega-3 fatty acids (i.e. the “good” fats) as well as dietary fiber. This means that flaxseed meal is an excellent way to naturally control cholesterol. Since I’m probably going to be making cookies anyways, I figured why not slip some healthy ingredients in there at the same time!
We use whole flaxseeds in our go-to maple granola recipe (which I just realized I’ve never posted…stay tuned for that one), but I wasn’t sure how whole flaxseeds would work in these Chocolate Peanut Butter Cookies. So I grabbed some ground flaxseed meal from Bob’s Red Mill instead. (While I opted to keep the eggs in this dough, it’s worth noting that flaxseed meal can be used to replace eggs in baking recipes.)
As we head into the coldest part of the winter, you can probably find me curled up on the couch nibbling on cookies and reading The Girl on the Train. That is, when I’m not changing diapers or shoveling snow.
Have you read any of these books?
Have you used flaxseed meal in other recipes? (And will you share those recipes with me?)
Chocolate Peanut Butter Cookies
- Preheat oven to 350°F. Line baking sheet with parchment paper; set aside.
- In a large bowl, whisk together flour, oats, cocoa powder, flaxseed meal, baking soda and salt. Set mixture aside.
- Using an electric mixer, cream together the butter, brown sugar and sugar until light and fluffy (~3 minutes on medium speed). Add egg and vanilla; beat on medium-low speed until well combined.
- Add flour mixture to the mixing bowl; beat on medium-low speed until just combined.
- Fold in the chocolate chunks and peanut butter chips.
- Shape 1½ Tbsp of dough into a rough ball and place on parchment-lined sheet pan; press dough gently with palm of hand to flatten. Repeat with remaining dough.
- Bake at 350°F for 10-12 minutes, or until edges of cookies begin to turn crispy.
This is a sponsored post written by me on behalf of Bob’s Red Mill.
The opinions and recipe are all my own. Thank you for supporting the brands that support Spiced!