Source: The following recipe from from the Eating Well Dessert Cookbook, ©1996 by EW Communications, L.P. was contributed by Marilyn Helton.

A healthier version of an old favorite, with much less saturated fat than the original.

Servings

2 cup packed light brown sugar
0.5 cup Peanut Butter, creamy
0.25 cup canola oil
2 eggs
2 tsp vanilla extract
2 cup white all purpose flour
0.67 cup whole wheat flour
1 tsp low sodium baking powder
1 tsp baking soda
0.5 tsp salt
0.33 cup peanuts , chopped

1 Preheat oven to 350°F. Coat 3 baking sheets with nonstick cooking spray.
2 In a mixing bowl, combine brown sugar, peanut butter, oil, eggs and vanilla; add 5 teaspoons water and beat with an electric mixer until smooth.
3 In a small bowl, stir together white and whole wheat flours, baking powder, baking soda and salt.
4 Stir the dry ingredients into the brown sugar mixture just until combined.
5 Roll the dough between your palms into 1 inch balls. Place 2 inches apart on the prepared baking sheets.
6 Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers.
7 Bake the cookies, one sheet at a time, for 8 to 10 minutes, or until golden. Transfer to a wire rack to cool.
8 Store in an airtight container for up to 3 days, if they last that long! Makes about 4 dozen cookies.