{"id":2781,"date":"2016-05-23T14:44:27","date_gmt":"2016-05-23T18:44:27","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=2781"},"modified":"2016-05-23T14:44:27","modified_gmt":"2016-05-23T18:44:27","slug":"whole-grain-peanut-butter-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2016\/05\/23\/whole-grain-peanut-butter-chocolate-chip-cookies\/","title":{"rendered":"Whole Grain Peanut Butter Chocolate Chip Cookies"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<p>1 cup whole-wheat flour<br \/>\n1 \u00bc cups quick cooking oats<br \/>\n1 tsp baking soda<br \/>\n1\/2 tsp salt<br \/>\n1\/2 cup peanut butter<br \/>\n1\/2 cup olive or canola oil<br \/>\n3\/8 cup granulated sugar<br \/>\n3\/8 cup packed brown sugar<br \/>\n1 tsp vanilla extract<br \/>\n2 large eggs<br \/>\n2\/3 cup MINI semi-sweet chocolate chips<br \/>\n1 cup chopped nuts<\/p>\n<h3>Directions<\/h3>\n<p><strong>1.<\/strong> Preheat oven to 350 degrees. Combine flour, oats, baking soda and salt in small bowl.\u00a0 Beat oil, peanut butter, sugars and vanilla extract in large mixing bowl until creamy.<\/p>\n<p><strong>2.<\/strong> Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoon onto ungreased baking sheet.<\/p>\n<p><strong>3.<\/strong> Bake for 8 \u2013 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks.<\/p>\n<h4>Nutrition Notes<\/h4>\n<ul>\n<li>Refined flour is replaced with whole grain wheat flour and whole grain oats.<\/li>\n<li>Salt is reduced by 1\/2.<\/li>\n<li>Butter (saturated fat) is replaced with peanut butter (protein and monounsaturated fat) and olive\/canola oil (monounsaturated fat)<\/li>\n<li>Sugar is reduced by 1\/2.<\/li>\n<li>Chocolate chips are reduced by 2\/3.<\/li>\n<li>Be sure to use MINI chocolate chips for greater coverage.<\/li>\n<\/ul>\n<h4>Nutrition Facts (2 Cookies):<\/h4>\n<p>Calories: 125<br \/>\nFat: 8g<br \/>\nSaturated Fat: 2g<br \/>\nProtein: 3g<br \/>\nCarbohydrates: 13g<br \/>\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 cup whole-wheat flour 1 \u00bc cups quick cooking oats 1 tsp baking soda 1\/2 tsp salt 1\/2 cup peanut butter 1\/2 cup olive or canola oil 3\/8 cup granulated sugar 3\/8 cup packed brown sugar 1 tsp vanilla extract 2 large eggs 2\/3 cup MINI semi-sweet chocolate chips 1 cup chopped nuts Directions [&hellip;]<\/p>\n","protected":false},"author":3489,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/2781"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/3489"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=2781"}],"version-history":[{"count":1,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/2781\/revisions"}],"predecessor-version":[{"id":2782,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/2781\/revisions\/2782"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=2781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=2781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=2781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}