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Gluten Free Chocolate Chip Peanut Butter Oatmeal Cookies

Gluten-Free Chocolate Chip Peanut Butter Oatmeal Cookies. Soft chewy chocolate chip peanut butter oatmeal cookies. The best gluten-free chocolate chip oatmeal cookies!

Prep Time
10 mins
Cook Time
10 mins
Servings: 24
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 3/4 cup creamy peanut butter (such as Jif or Skippy's)
  • 2 large eggs
  • 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

    Cup of Yum
  1. 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.
  2. Add eggs one at a time, mixing well after each addition. Add vanilla extract.
  3. Stir in rolled oats, baking soda, and salt. Fold in milk chocolate chips.
  4. 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.
  5. 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.
  6. Bake for 10-12 minutes. Let set up for 5 minutes before removing from baking sheet.

Notes

  • I used Trader Joe's Gluten Free Rolled Oats 
  • I used Ghiardelli milk chocolate chips. I love Guittard milk chocolate chips as well. 
  • I used Jif creamy peanut butter and Land O' Lakes unsalted butter.