Chewy Peanut Butter Cookies (Healthier Version)

• 1/2 cup whole wheat flour
• 1/4 cups flour, all-purpose
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup peanut butter creamy, plus 2 tablespoons
• 1/2 cup brown sugar packed, light, minus 2 tablespoons
• 2 tablespoons canola oil or light olive oil, grape seed oil
• 2 tablespoons butter, unsalted melted and cooled slightly
• 1/4 cup honey
• 2 tablespoons sugar
• 1 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup peanuts finely chopped

1. In a medium bowl, mix together the flours, baking soda, and salt.
2. In a large bowl mix together the peanut butter, brown sugar, butter, oil, honey, granulated sugar, egg, and vanilla until smooth.
3. Stir in flour mixture until just combined, do not overwork.
4. Wrap with plastic wrap, and refrigerate until firm, about 1 hour.
5. Preheat the oven to 350F (180C).
6. Line one baking sheet with silicon baking mat or parchment paper.
7. Using 2 tablespoons of chilled dough, roll into 1 1/2 inch balls and place 2 inches apart onto the lined baking sheets.
8. Oil the bottom of a cup and gently press each ball down to about 1/2 inch thick, sprinkle with peanuts and press lightly.
9. Bake in the preheated oven, until puffed and edges begin to brown, about 13 minutes.
10. Cool for 5 minutes on the baking sheets, then transfer to wire rack to cool completely.
11. Repeat with remaining dough.
12. Will keep well in an airtight container for up to 3 days.

whole wheat flour, flour, baking soda, salt, peanut butter, brown sugar, canola oil, butter, honey, sugar, eggs, vanilla, peanuts

Taken from recipeland.com/recipe/v/chewy-peanut-butter-cookies-hea-54160 (may not work)