Gluten Free Peanut Butter Oatmeal Cookies
These scrumptious cookies are gluten free, chewy and full of peanut butter, chocolate, oats and M&M's. I made them recently, for our church bake sale and they were a big hit.
The bake sale was the first time I tried this recipe. I made another batch and added corn starch to the ingredients and made a few changes in the steps.
Thanksgiving is here and Christmas is right around the corner. These cookies would make great gifts. Also, the dough freezes well. The original recipe is from the internet. See link below.
Yield: approximately 36-40 medium size cookies
Source: original recipe: https://mygluten-freekitchen.com/monster-cookies-gluten-free.
- 1/2 cup melted butter
- 1 cup brown sugar, packed
- 1 cup sugar
- 2 Tbsp corn starch
- 2 tsp baking soda
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cup creamy peanut butter
- 4 1/2 cup old fashioned Quaker Oats
- 1 cup semi-sweet chocolate chips (I prefer the mini semi sweet chocolate chips)
- 1 cup plain M&M's
- Mix sugar, corn starch and baking soda together. Melt the butter.
- Combine melted butter, brown sugar, sugar, eggs and vanilla in a medium bowl. Beat with mixer until creamy.
- For easier mixing, warm the peanut butter in the microwave until it is runny, approximately 30 seconds. Add and stir well.
- Add the chocolate chips and stir well.
- Add the oatmeal and stir well.
- Chill overnight or until dough is firm.
- Preheat oven to 350 degrees F. Spray cookie sheet with Pam or line with parchment paper.
- Scoop cookie dough with a cookie scoop or by tablespoon. Make rounded balls and place on cookie sheet, allowing space for cookies to spread. Flatten dough a little. Press approximately 6 M&M's into each cookie
- Bake at 350 degrees for approximately 8-10 minutes depending on your oven. These are better slightly undercooked rather than overcooked. They firm up when they get cold.
- Remove from the oven and leave on cookie sheet for a couple of minutes before moving cookies to a wire rack to cool.
- Pictures above are from my first try and I had mixed the M&M's into the batter as stated in the original recipe. I had a lot left over. I changed the method and found it works best for me to add them as stated in step 8.
- For baking a few cookies at the time, I like to freeze the dough in small logs. I wrap each log in wax paper and put them in a gallon freezer bag.
To bake, I set a log out until it softens enough to make into balls. I can bake 4 medium cookies or 24 small cookies in my toaster oven at 350 degrees for approximately 8 minutes.
Not having a whole batch of cookies on hand keeps me from overindulging.
- In the early morning, I like to have an apple with a cookie, a cup of coffee and a good book.
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