No matter which way you chew it, these wheels of steel peanut butter cookies are quick, healthy and delicious.
Growing up, my house never contained Milanos or Chips Ahoy. If I wanted a bowl of ice cream, I’d have to sneak over to my friend Julia’s house – the land of Oreos, ice cream and Coca Cola Classic. It was the 80’s after all, and fat-free was all the rage. I shudder to think about the Snackwell’s Fat Free cookies I used to consume. On a positive note, my mother would occasionally make us “Wheels of Steel”- a healthy cookie from one of her natural foods cookbooks. This cookie is so chock-full of nutrition you could call it a breakfast cookie.
In an effort to make it my own, I recently tried using steel cut oats in lieu of old fashioned oats. Surprisingly, they provide a delicious, chewy and hearty addition to these addictive cookies. Feel free to use any dried fruit you have on hand. I happened to have dried cranberries and raisins but it would taste just as delicious with dried cherries or apricots. The original recipe includes a few tablespoons of sesame seeds sprinkled on at the end but I prefer them without. I also reduced the amount of brown sugar required and didn’t miss it at all. No matter which way you chew it, these cookies are quick, healthy and delicious. I must warn you – they are addictive. Bake them at your own risk.
Your milk is waiting.
Wheels of Steel Peanut Butter Cookies
Ingredients
- 1 c whole wheat flour
- ¼ c toasted wheat germ
- ½ c dry milk powder
- ½ teaspoon salt
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 c steel cut oats or old fashioned
- ½ c butter
- ½ c natural peanut butter
- ½ c brown sugar
- 1 teaspoon vanilla
- 1 egg
- 3 tbs skim milk
- 1 c raisins
Instructions
- Pre-heat oven to 350 degrees.
- Cream butter, peanut butter, brown sugar, vanilla, egg and milk.
- Add dry ingredients. Mix well and add oats and raisins.
- Drop dough by teaspoon onto cookie sheet.
- Bake at 350 degrees for 10 minutes. Cool completely before serving.
Renata
I still own that cookbook your mother had with this recipe (it’s around 50 years old!). I left the sesame seeds because I love them, but agree they are better with less brown sugar. And I am definitely going to try them with other dried fruit, like cherries! Great recipe.
Liz DellaCroce
Omg I remember that cookbook so well!!!!!!!