The GFCF Recipe Experience: Oatmeal Peanut Butter Chocolate Chip Cookies

If there is one thing I've learned from being a Father, it's that 7 year olds have an incredible memory. And if you tell them that you are going to make cookies for them, well - they remember that, and will hound you incessantly until said cookies are made.

Of course, if you ask them to clean their room, that incredible memory suddenly goes away, but that's another story.

As it was, I told Olivia I was going to make oatmeal peanut butter chocolate chip cookies, and even though it was late last night and I was tired (I was up at 1 am rescuing the hamster from a game of cat ping pong, but that too is another story), I just had to follow through.

Besides, I was craving the cookies myself.

I adapted this recipe from one I found in my Mrs. Fields Cookie Book. The recipe comes together easy, and the end result - well, let's just say I kept Olivia's promise.

Simple, delicious, and GFCF - what more can you ask for?



OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
adapted from the Mrs. Fields Cookie Book

Ingredients

1 1/2 cups GF all purpose flour
1 cup certified GF oats
1/2 tsp baking powder
1 cup light brown sugar, packed
1/2 cup (1 stick) CF butter (as usual, Earthbalance buttery stick work great!)
1/2 cup creamy peanut butter
1/4 cup honey
2 large eggs
2 tsp. GF vanilla (I like using pure vanilla (alcohol free)
1 cup (or so) GFCF chocolate chips

Preheat oven to 300°. Line some cookie sheets with parchment paper.

Combine the flour, baking powder, and oats in a bowl with a whisk. Set aside.

Using a mixer beat the brown sugar and butter together on medium speed until a grainy paste is formed. Add the peanut butter, eggs, and vanilla, and mix until well combined.

Reduce the mixer speed to low and gradually add the flour/oat mixture. Add in the chocolate chips, and mix until just combined.

Drop by rounded tablespoonfuls onto the lined cookie sheets, about 2 inches apart. Bake at 300­° for 20 minutes or until the bottoms are browned. Remove from oven and immediately transfer to a cool, flat surface.

Makes about 3 dozen yummy cookies.