Oatmeal Peanut Butter Chocolate Chip Cookies (gluten free!)

Cookies, who loves cookies? (Insert wild cheers here) We all love cookies!  Some of us love chocolate chip cookies.  Some of us love peanut butter cookies.  Some of us love oatmeal cookies.  Some of us love all of those rolled up into one delicious cookie.  That’s me!

I have to tell you that I have tried quite a few gluten-free cookies, because we try to reduce the gluten in our diets due to allergies, asthma, and a little bit of eczema in our family.  It really makes a difference.  Well, I have encountered some good gluten-free cookie recipes and some that are not so good.

THESE ARE AMAZING!  

 

So amazing, in fact, that my husband says that they are quite possibly the best cookies I have ever made.  And they are super easy!  If you have a peanut allergy or a family member with a peanut allergy then this is not the recipe for you… I am so sorry.  I don’t know if it can be made without the PB.
Oatmeal Peanut Butter Chocolate Chip Cookies 
(recipe adapted from Trader Joe’s rolled oats bag)1/4 cup butter (I use sweet cream organic)
1 1/4 tsp baking soda
3/4 cup sugar (I use organic sugar too)
3 cups rolled oats
3/4 cup brown sugar (organic again)
6 oz chocolate chips
2 eggs (not organic, ha ha)
1 tsp vanilla
1 cup peanut butter (Yep, you guessed it… organic)
1/2 cup chopped pecans walnutsPreheat oven to 350 degrees.  Combine sugar, brown sugar, and butter in a large bowl.  Beat until creamy.  Add eggs, vanilla, and baking soda: mix well.  Add peanut butter and mix.  Stir in the oats, chocolate chips, and nuts.  Place dough by heaping teaspoons onto a lightly greased cookie sheet, about 2 inches apart.  Bake 10-12 minutes or until light gold on the edges.Makes approximately 48 cookies.  Try not to eat them all in one day.