Peanut Butter Chocolate Chip Cookies
Usually gluten-free cookies are crumbly. With the addition of peanut butter, these cookies are a perfectly gooey delight.
Servings: 12 people
Ingredients
- 1 c gluten-free flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 c oats
- 1 c semi sweet chocolate chips
- 1/2 c butter
- 1/2 c white sugar
- 1/3 c packed brown sugar
- 1/2 c peanut butter
- 1/2 tsp vanilla extract
- 1 egg
Instructions
- Preheat oven to 350 degrees.
- In bowl of mixer, cream together butter, white sugar, brown sugar until smooth.
- Stir in the peanut butter, vanilla extract and egg until well blended.
- In a medium bowl, combine the flour, baking soda, salt and oats. Stir to combine.
- Stir dry ingredients into the bowl of mixer. Mix until just moistened.
- Add the chocolate chips and stir until evenly distributed.
- Use ice cream scoop like this one to drop large tablespoons of dough onto a lightly greased cookie sheet.
- Bake for 11 minutes in preheated oven. The cookies will be slightly brown around edges and just barely golden brown on top. Allow to cool before handling.
Notes
I monitor and rotate the cookies in my oven at 7 minutes, then continue to cook them another 4 minutes. I like the outsides to be crispy and the middle to be gooey.