Rora loves to help me cook, and Grayson, well he loves to get messy and eat the raw ingredients while I cook, so I figured why not, let’s make some cookies! If you’ve been following along with our story, we’re currently homeless and staying with Jon’s parents while we move our entire lives overseas to Germany. My mother in law is gluten free and so we needed to pick a recipe that we could all enjoy.
These cookies are amazing, by the way, I don’t normally say that about gluten free foods, but seeing as they’re just oatmeal, chocolate chip, and peanut butter, what’s not to love! Here’s the recipe and some cute pics of my kids
drooling in, making the cookie dough.
Gluten Free Oatmeal Peanut Butter Chocolate Chip Cookies
Adapted from Trader Joe’s Rolled Oats Bag Recipe
Makes ~32 cookies
¼ c. butter
1 c. creamy peanut butter
¾ c . sugar
¾ c. brown sugar
1 ¼ t. baking soda
1 t. vanilla extract
3 cups rolled oats
1 c. (or 6 oz). chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment or a silpat.
In a large bowl, beat together butter, peanut butter, and both sugars. Add eggs, vanilla and baking soda. Fold in the oats and chocolate chips until combined.
Using a small spring-loaded ice cream scoop, place cookies on a sheet about 2 inches apart. Lightly press down on the cookies with the palm of your hand to flatten slightly.
Bake for 12-14 minutes until the edges are lightly browned. Cookies will be slightly soft in the center.
Note: The yield on this is slightly odd, but I make cookies a little bit bigger, more like a tablespoonful than a teaspoon full. I made some of these extra big, just to see how the dough would do. It takes a few extra minutes baking time for the big ones.