Gluten Free Chocolate Chip Peanut Butter Oatmeal Cookies
User Reviews
5
Gluten Free Chocolate Chip Peanut Butter Oatmeal Cookies
Description
Gluten Free Chocolate Chip Peanut Butter Oatmeal Cookies feature a blend of softened butter, sugars, and creamy peanut butter whipped together to create a rich base. Eggs and vanilla enrich the dough while gluten-free rolled oats add chewiness and texture. Milk chocolate chips distribute sweet pockets of chocolate throughout each cookie. Chilling the dough solidifies the fats and allows flavors to meld, enhancing the final cookie's structure and loft. Baking at 350°F for 10-12 minutes yields cookies with lightly crisped edges and a tender center. Careful mixing and use of gluten-free oats ensure the cookies remain gluten free while maintaining a classic oatmeal cookie experience.
These cookies make a satisfying treat when you want to enjoy peanut butter and chocolate flavors without gluten. They are great for lunchboxes or casual snacking. Chilling the dough up to 24 hours can be done in advance to save time on baking day. Using your preferred brands for peanut butter, butter, and chocolate chips lets you customize the flavor profile.
Ingredients
- 1/2 cup butter (softened)
- 3/4 cup brown sugar
- 3/4 cup sugar
- 3/4 cup peanut butter such as Jif or Skippy's, creamy
- 2 large egg
- 1 teaspoon vanilla
- 3 cups gluten-free rolled oats
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces milk chocolate chips (2 cups)
Instructions
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes or until light and fluffy. Scrape the sides of the bowl. Add the peanut butter and mix for 1 minute longer.
- Add eggs one at a time, mixing well after each addition. Add vanilla extract.
- Stir in rolled oats, baking soda, and salt. Fold in milk chocolate chips.
- I suggest chilling the dough for at least 30 minutes. The dough does get even better if you can chill it overnight (or for 24 hours). The cookies will have more loft to them if you chill the dough. Wrap the dough tightly in Saran Wrap.
- Preheat oven to 350 degrees. Use a light-colored baking sheet and line it with parchment paper or Silpat for easier removal. Drop cookie dough onto a baking sheet.
- Bake for 10-12 minutes. Let set up for 5 minutes before removing from baking sheet.
Notes
- Chilling the dough for at least 30 minutes improves cookie texture; overnight chilling results in even loftier cookies.
- Trader Joe's gluten-free rolled oats and Ghiardelli or Guittard milk chocolate chips work well in this recipe.
- Jif creamy peanut butter and unsalted butter offer a balanced flavor for the cookie base.
User Reviews
Overall Rating
5
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