A friend of mine stopped by the other day with her daughter in tow. The child’s face was beaming with delight and a whole lot of crumbs stuck to her cute little round cheeked face. She was smacking her lips in pure joy.
“It is Gluten Free!” my friend exclaimed proudly as she handed over a beautiful hand written recipe card while apologizing profusely for the missing “sample” that apparently her adorable daughter had eaten on the ride. Not that I require a sample, but she was so proud of these cookies that she wanted to share.
Honestly, I was just blessed by her thoughtfulness.
1/2 lb. butter or substitute ( i use earthbound buttery sticks, but promise works too)
1 and 1/2 lb. (3 cups) Chunky Peanut butter
1 lb (2 1/4 cups) Brown Sugar
2 c. Sugar
1 1/2 teaspoon vanilla
4 teas. Baking Soda
9 cups uncooked quick Oatmeal (if you are gluten free, please use certified GF oats)
Mix and match 3 of the following treats:
1/2 pound M & M’s – yum!
6 oz. chocolate chips
3 oz peanut butter chips
6 oz toffee bits
3 oz cinnamon chips
6 oz butterscotch chips
1/2 cup raisins
—- Mix butter, eggs and vanilla. Stir in remaining dry ingredients. Drop using an ice cream scoop for some huge cookies or by heaping tablespoons onto a lightly greased or sprayed cookie sheet. Flatten slightly. Bake at 350 degrees for 12 minutes (ice cream scoop size) Do not overbake or they will be dry and crumbly. Cool until firm before removing from baking sheet…. cool and ENJOY!
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