Cookies - Oatmeal With Chocolate Chips And Peanut Butter - GF

By mariannefeldman

Desserts magazine

These delicious cookies let wheat-sensitive people enjoy the classic cookie trifecta—chocolate chip, oatmeal, and peanut butter—in one scrumptious bite. But they are so stuffed with old-fashioned goodness that they’ll be popular with everyone at your party. I think of them as small miracles: Despite the fact that they contain no flour, they have a very cookie-like texture.

Ingredients

• 3 cups rolled oats (not instant)
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1⁄3 cups smooth peanut butter (preferably commercial)
• 6 Tablespoons unsalted butter, at room temperature
• 2⁄3 cup fine granulated white sugar
• 2⁄3 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups semisweet chocolate chips

Details

Servings 48
Adapted from dessertsmagazine.com

Preparation

Step 1

MAKES: 48 cookies
BAKE TIME: 12 minutes
QUICK PREP
FREEZE ME!


1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. Combine the oats, baking soda, and salt in a medium bowl.

3. Place the peanut butter, butter, and sugars in a large mixing bowl and beat together with an electric mixer on medium-high until smooth, 2 to 3 minutes. Add the eggs and vanilla and beat until smooth. Beat in the oat mixture on low until just incorporated. Mix in the chocolate chips.

4. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, leaving about 3 inches between each cookie. (The dough can be frozen at this point; see “A Step Ahead,” right.)

5. Bake the cookies until they are golden around the edges but still soft on top, about 12 minutes. Let the cookies stand on the baking sheets
for 5 minutes, then carefully slide the parchment sheet with the cookies to a wire rack and let them cool completely. Wheat-free Oatmeal Cookies with Chocolate Chips and Peanut Butter will keep in an airtight container at room temperature for 3 to 4 days.