Peanut Butter Oatmeal Chocolate Chip Cookies (Gluten and Dairy free)
Adapted from the Ambitious Kitchen
Makes ~15 cookies
1 cup creamy peanut butter (you could try with all natural, but i used kraft because i’m classy like that)
1/2 cup brown sugar (the original recipe calls for 2/3 cup. i reduced it and it was still good)
1 tsp vanilla
2/3 cup gluten free quick-cook oats (if not baking for somebody with gluten sensitivities, feel free to use regular oats)
1 tsp baking soda
2/3 cup chocolate chips
1. Preheat oven to 350F. Line a cookie sheet with parchment paper (or don’t. i don’t care.)
2. In a medium bowl, mix oats and baking soda.
3. In another large bowl, combine the peanut butter, eggs, sugar and vanilla. Mix with a wooden spoon until uniform and creamy looking (about 2-3 minutes. work those arms). Dump in the oat mixture and combine. Then pour in the chocolate chips and combine.
4. Drop dough on sheet (I made my cookies about 2 TBS of dough each) and bake for 9-11 minutes. Take them out when the edges are just lightly brown, they will still look under-baked but will continue baking once out of the oven. Plus underbaked cookies = chewy cookies.