Today I am giving you my infamous cookie recipe that is a staple in our house. Mainly because my husband likes these to dunk in his milk and he would eat them daily without tiring of them. I, on the other hand, prefer some variety and so we do eat other types of gf cookies occasionally. 😊
So without further ado, gather up some ingredients.
1 cup white sugar
1 cup brown OR *raw sugar
1 tsp. vanilla
2 cups peanut butter
4 tsp baking soda
8 cups certified gf oatmeal
1 cup chocolate chips
1 cup m&ms Or Reese’s pieces, optional
Crack eggs into your mixing bowl and beat a minute. Add sugar and butter and stir till combined. Add in peanut butter and vanilla and mix. Then add the oatmeal and soda and mix well. Lastly, add your chocolate chips.
Scoop out large spoonfuls and put on greased cookie sheet. I like to flatten my slightly with the back of a spoon. But you don’t have to. I like how they look and it’s easier to produce a moist, chewy cookie. A mound of dough will end up drier and crumblier.
Optional- sprinkle m&ms over top of each one.
For the soft cookie, it’s important to get them out when they still look barely done, as in they have some ‘moisture bubbles’ on top. Sorry, I didn’t get a picture of this, but it’s something you will get a feel for from just baking several sheets and seeing them.
Leave them on your baking sheet a minute or two to cool after removing from the oven. This is crucial or they will fall apart. Then carefully remove to paper towel or clean cloth.using a wire rack to cool is also a bad idea. They will sag between the wires while warm and then harden like that and break when you take them off. Speaking from experience here. 😀
Or if you don’t have time to bake cookies, divide the dough into two cookie sheets and flatten into bars. This is a lot less work and much faster method. They make delicious bars! Just bake for 20 minutes or until done. Leave in the pan a few minutes before removing.
This batch makes lots of cookies! You can easily halve the recipe. But they freeze well too. So I make a batch and freeze them, hoping I won’t have to make more for several weeks. But they never make it to the two week point.