- 1/2 cup softened butter, margarine or coconut oil
- 1 ¼ cup packed brown sugar
- 1 cup sugar
- ½ tsp salt
- 1 1/2 cups peanut butter (I prefer using creamy, but you can use crunchy)
- 3 large eggs
- 2 tsp. baking soda
- 1 tsp. pure vanilla extract
- 4 1/2 cups quick oats
- 1 cup semi-sweet chocolate chips
- 1 cup plain M&M's
Preheat oven to 350. Use parchment paper or spray pan lightly
In bowl or mixer cream together butter, sugars, peanut butter and eggs until light. Add baking soda, vanilla and gluten free oats. Mix on low speed until well mixed.
Stir in chocolate chips and plain M&Ms. Dough will be sticky. *Refridgerate dough a couple hours
Using large cookie scoop to scoop rounded balls of dough and place on cookie sheets a couple inches apart. Flatten a little if you like flatter cookies.
Bake at 350 for 8-10 minutes (12+ minutes for larger cookies) until set and lightly golden. Better slightly under-cooked. I recommend a baking test with one cookie for your oven time.
Let cookies sit on cookie sheet a couple minutes before moving to wire racks.
Store in airtight container for 2 days or freeze.
No comments:
Post a Comment