Here's the glutenfreeoats.com recipe that I use:
¼ cup butter, room temperature
¾ cup sugar
¾ cup brown sugar
1 tsp gf vanilla
1 cup peanut butter
1 ¼ tsp baking soda
3 cups Gluten Free rolled Oats®
6 ounces of gf chocolate chips
Preheat oven at 350º.
Beat sugar, brown sugar and butter until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts. Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart. Bake for 10-12 minutes until lightly brown around edges.
|I love using my Kitchen Aid mixer for these cookies.|
|I use an ice cream scoop to create my cookie balls.|
|I'll put all of the cookie dough into balls, back six of them, then freeze the rest to make fresh baked cookies whenever we want.|
|I use my silpat for everything! No need for cooking spray, no need to clean the pan, just rinse off the silpat when you're done.|
|Crunchy outside, soft and gooey inside.|