Chocolate Chip, Oatmeal and Peanut Butter Cookies

Mar 7th
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I wanted to put “gluten-free” in the title but I didn’t, and I’ll tell you why. As I dabble into the world of gluten free cooking/baking (for my husband’s sake – not mine), I find that the best results are recipes that are naturally gluten free – no swaps. These cookies are flour free and somehow exist just fine without grain. I would make these whether gluten free was my goal or not. Back to the title – these aren’t “gluten free cookies”, they’re just great cookies that happen to be gluten free. 

Maybe at this point you’re saying to yourself “stop talking and type the recipe out”. One last thing – do you know that Gilmore Girls is coming back? This is my favorite show of all time. Though Friends, Friday Night Lights, the Good Wife and Grey’s are all up there, Gilmore Girls trumps them all. I would never leave West Chester unless Stars Hollow existed and I could move there and be best friends with Rory and Lorelai. Alright, that’s all. Go make these incredible chewy, chocolatey, peanut buttery (gluten free) cookies. The really couldn’t be any easier to make.

Oh one last unrelated thing. Be careful about washing any silicone products in the dishwasher or with dish soap (spatulas, whisks, silpat liners). They will take on a bit of the scent/flavor of the soap, which is NOT something you want in your cookies.

Chocolate Chip, Oatmeal and Peanut Butter Cookies

Makes 18

1 c. peanut butter

2/3 c. light brown sugar

1 tsp. vanilla

2 large eggs

1 c. rolled oats

1 tsp. baking soda

1/2 c. chocolate chips

kosher salt

1. Preheat oven to 350 degrees. Combine peanut butter, brown sugar, vanilla, eggs, oats and baking soda in a mixer. Mix with paddle attachment (or standard beaters on a hand held electric mixer) until smoothly combined.

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2. Add chips and stir in by hand.

3. Scoop in heaping tablespoon amounts onto cookie sheet, spacing at least 2 inches apart. Sprinkle with a small pinch of kosher salt.

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4. Bake for about 10 minutes or until mostly set and just starting to turn golden around edges. Remove from oven and let cool at sheet at least five minutes.

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5. Remove to wire rack to cool completely. Store at room temperature in airtight container for several days.

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