This recipe turned out really well! I managed to get a nice bag of gluten free oats at a somewhat reasonable price and considering that they'll stay good for a long long time, I think it's well worth the investment. The recipe is largely the same as my normal PBOCC cookies, just short the flour and gluten-free oats but they look and taste pretty much the same. Here's the recipe, courtesy of mennonitegirlscancook.com.
Ingredients
one egg
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter
3/4 cup peanut butter
1 tsp baking soda
1 tsp vanilla
2 cups oat flakes (Only Oats - gluten-free)
Put all ingredients into the bowl of a heavy-duty mixer and beat until well mixed.
(You may hand mix in 1/2 cup of your own preference of chocolate chips, M&M's, or nuts)
Drop by teaspoon onto cookie sheet and bake at 375' for 15 minutes. Let set for a couple of minutes before removing from pan.
Depending on the oven, 375 degF might be too hot, so I lowered mine to about 350. Even then the cookies took less than 15 minutes, closer to 10 unless you want them really brown. If you prefer more chocolate chips, you can reduce the amount of oats and add your choice of semi-sweet chocolate chips or white chocolate chips. Yum!
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