Tuesday, October 27, 2015

Procrastination Recipe: Peanut Butter-Oatmeal Cookies (Gluten Free)

I've been gluten free for two months now. It's been... it's been a learning experience and actually not too difficult. More, just annoying. I love bread, pasta, cookies, veggie burgers, etc. as is heavily documented here. So I started to think, maybe I'm not truly intolerant. Maybe it's just in my head. Maybe it'd be okay to have just a little wheat. Just a taste. 

So last Thursday I got a pumpkin donut from Dunks on my way into work. Then I had ramen with a girlfriend for dinner. Then I had another donut Friday morning. And then I was horribly sick all Friday afternoon. It was as if my insides were saying, "Oh, you don't believe we're intolerant? We'll show you!" Never again.

So. Gluten-free cookies. My coworker makes this recipe called Monster Cookies, which is a Paula Deen recipe. And they are so delicious. So to make myself feel better this weekend, I tweaked this recipe with what I had in the house.

2 eggs
1 cup brown sugar
1 cup white sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 stick butter, softened (mine was actually completely melted, by accident)
2 1/4 cups peanut butter
4 cups oats (I only had 1 cup of old fashioned oats so I used that along with 3 cups of Scottish oats, which is finer ground, almost like flour)
2 teaspoons baking soda

Optional: chocolate chips, white chocolate chips, M&M's, toffee pieces, Reese's Pieces, etc. I did 3/4 a cup of white and semi-sweet chocolate.

Combine eggs and sugar in a large bowl. Then add vanilla, butter and peanut butter. 


In a separate bowl, combine both kinds of oats (I only had 1 cup of old fashioned oats left, hence why I then added 3 cups of Scottish oats, but you could certainly just use 4 cups of old fashioned oats.), salt and baking soda.

Add dry ingredients to the wet one cup at a time until completely blended. Then add in chocolate or candies, whatever you choose. I highly recommend the semi-sweet and white chocolate combination.

Preheat oven to 325 degrees and line each cookie tray with parchment. These cookies spread out a little bit while baking so leave about 2 inches between dough. Bake them for 8-10 minutes and then let them cool for a few minutes on the sheet before you move them. They will break if you try to move them too early (due to all the moisture in them). 

And enjoy!


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