![]() ![]() ![]() Cream together butter, white sugar and brown sugar for 4 minutes on medium.Preheat oven to 350F if baking (not freezing) the cookies.(with a photo to remind you)ġ/2 cup peanut butter (or other nut butter)ġ cup GF Flour OR 2/3 cup millet flour + 1/3 cup sweet rice flourġ/2 GF-certified oats (OR 1/2-2/3 cup sliced almonds)ġ 1/2 cups chocolate chips (OR peanut butter-chocolate chips, or chocolate chunks, etc) Recipe makes 24 -28 small (1.5 inch) cookies or 12 -18 large (2.5 inch+) cookiesĭownload a printable copy of this recipe here. GF Peanut Butter, Oatmeal, and Chocolate Chip Cookies I think my next trip to the store will involve some hazelnut butter, sliced almonds and dark chocolate chunks. And I will continue to make this recipe over and over again. (This was particularly helpful for me as I am the only cookie-sweet-tooth in the house.) And there is no need for gums of any kind. YUM! Oh – and you can make large or small cookies – and even freeze the little dough balls for “cookies on the fly” if you would like. I’ve used my GF flour mix with delicious results, and my favorite batch used just millet and sweet rice flours. I’ve used peanut butter and sliced almonds (instead of the oatmeal) too. I’ve used it with almond nut butter in lieu of the peanut butter. And two: I wanted some chocolate! □ And that is always a happy thing – unless there isn’t a lot of chocolate in the house.Īnyway, after a few attempts, I have my perfect hybrid recipe. So that was something I needed to modify from the Aunt Selma’s recipe. I can really taste it after making something with it. First, I’m not a fan of using vegetable shortening any more. But when I decided to make some cookies, a couple things came up. I enjoy peanut butter cookies and my sister’s blue ribbon winning “Aunt Selma’s Oatmeal” cookies. And once again, it’s fabulous to have colleagues to happily volunteer to munch on your test batches of cookies or my booty would seriously needs its own zip code. I know I’ve been stressed about the paperwork/semester finals etc when we’ve made several batches of cookies. I’m fairly certain that this influence comes from two things: (1) my mention of needing milk and cumin as the purpose for our grocery trip MONTHS ago and (2) her dad will eat anything and EVERYTHING with cumin in it. In her mind, everything needs a little cumin. And she has some interesting ideas for flavors. The Chicklet and I have been whipping up cookies, rolls and pancakes like nobody’s business. But together? Always.Īnd now both babes are engaged in conversation and action (the baby just sat up for the first time tonight by herself!), life is getting good. There are several hours each day when we are just here together – wherever that may be. I am just getting better at carving out time for me and my family. And after a while, you are almost drowning in it. Teaching paperwork hangs around link a lingering perfume. It follows you wherever you are: classroom desk, reminders written on post-it notes scrunched quickly into pockets or my purse, email (everywhere!), class web page updates, in the car next to the kids day-care bag rides my school BAGSSSSSS, and on every spare surface in the family room/office of the house. And I am DONE DONE DONE! I truly love my job (parenting wins, but teaching is great too! LOL) but the paperwork involved is insane. The finals are all stacked up neatly and ready to be returned to the students. I have finally clicked “POST GRADES” on my last class for the semester. GF Peanut Butter, Oatmeal and Chocolate Chip Cookies ![]()
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