Lesson learned today…Never ever expect the day to go exactly as you planned it to. My freaking great idea to get #FitBy50 backfired on me as I walked on the treadmill this past Saturday. After my left foot swelled to the size of a baby elephant, I started screaming in pain, which caused my neighbors to call the cops because they thought I was being stabbed by a serial killer.
No, officer. I’m not being hurt by anyone other than myself. Feel the burn…
Anyway, x-rays were taken and I learned that I’ve got a sprained left foot and 2 bone spurs that are stabbing into the metatarsal nerves on the top of my foot every time I bear weight on it. That’s it… I’m never exercising again. I’m clearly allergic to it. Let’s eat cookies instead, m’kay?
These cookies are one of those treats that can be baked up within 30 minutes, giving you an instant lift to heights of chocolate happiness. Look at these babies!
The good Lord above knew that I was going to need these cookies today. That’s why he had Jenny’s recipe pop up first into my inbox this morning. When I saw HER cookies, I instantly knew that I would quickly want to make something similar in taste, but not quite as similar in calories and carbs. As I spent the 20 minutes making these cookies up, my foot swelled up to the size of a football and I started throwing curse words around my kitchen. SO grateful that I had these cookies to stuff into my mouth to muffle the noise with. Cookies = most awesome pain medication ever.
- 4 ounces (1 stick) unsalted butter, softened but still cold
- 6 packets Nectresse Sweetener or 1/2 cup granulated sugar
- 1/3 cup Splenda Brown Sugar or 1/2 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup creamy peanut butter
- 4 ounces (1 cup) Bob's Red Mill Low-Carb Baking Mix or all-purpose flour
- 3/4 cup rolled oats (not quick cooking)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup mini chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 350 degrees F. and line a large baking sheet with a silicone baking mat or parchment paper.
- Cream butter and sugars in a stand mixer on medium speed until well combined, about 2 minutes. Add egg and egg yolk, one at a time, mixing until egg is combined before adding the yolk. Add vanilla and peanut butter, mixing until combined, then slowly add flour, cocoa powder, salt, baking soda and baking powder. Beat until just combined then oats and chips.
- With a medium cookie scoop, place dough onto prepared baking sheet, about an inch apart from each other. Bake for 10-12 minutes until baked through. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.