Really. Un-freakin’-Believably DELICIOUS.
GF Peanut Butter, Oatmeal and Chocolate Chip Cookies
Photo by Kate Chan
I have finally clicked “POST GRADES” on my last class for the semester. The finals are all stacked up neatly and ready to be returned to the students. And I am DONE DONE DONE! I truly love my job (parenting wins, but teaching is great too! LOL) but the paperwork involved is insane. Really. It is.
It follows you wherever you are: classroom desk, reminders written on post-it notes scrunched quickly into pockets or my purse, email (everywhere!), class web page updates, in the car next to the kids day-care bag rides my school BAGSSSSSS, and on every spare surface in the family room/office of the house. Teaching paperwork hangs around link a lingering perfume. And after a while, you are almost drowning in it. And it never ends.
I am just getting better at carving out time for me and my family. There are several hours each day when we are just here together – wherever that may be. But together? Always.
And now both babes are engaged in conversation and action (the baby just sat up for the first time tonight by herself!), life is getting good. The Chicklet and I have been whipping up cookies, rolls and pancakes like nobody’s business. And she has some interesting ideas for flavors. In her mind, everything needs a little cumin. I’m fairly certain that this influence comes from two things: (1) my mention of needing milk and cumin as the purpose for our grocery trip MONTHS ago and (2) her dad will eat anything and EVERYTHING with cumin in it. ;D
I know I’ve been stressed about the paperwork/semester finals etc when we’ve made several batches of cookies. And once again, it’s fabulous to have colleagues to happily volunteer to munch on your test batches of cookies or my booty would seriously needs its own zip code.
Do you have a favorite cookie flavor?
I enjoy peanut butter cookies and my sister’s blue ribbon winning “Aunt Selma’s Oatmeal” cookies. But when I decided to make some cookies, a couple things came up. First, I’m not a fan of using vegetable shortening any more. I can really taste it after making something with it. So that was something I needed to modify from the Aunt Selma’s recipe. And two: I wanted some chocolate! And that is always a happy thing – unless there isn’t a lot of chocolate in the house.
Anyway, after a few attempts, I have my perfect hybrid recipe. This one is easily adapted too. I’ve used it with almond nut butter in lieu of the peanut butter. I’ve used peanut butter and sliced almonds (instead of the oatmeal) too. I’ve used my GF flour mix with delicious results, and my favorite batch used just millet and sweet rice flours. YUM! Oh – and you can make large or small cookies – and even freeze the little dough balls for “cookies on the fly” if you would like. (This was particularly helpful for me as I am the only cookie-sweet-tooth in the house.) And there is no need for gums of any kind.
Well, okay. Not really. But it is fabulously tasty. And I will continue to make this recipe over and over again. I think my next trip to the store will involve some hazelnut butter, sliced almonds and dark chocolate chunks. It’s going to be a fabulous weekend.
How will you make yours?
GF Peanut Butter, Oatmeal, and Chocolate Chip Cookies
Recipe makes 24 -28 small (1.5 inch) cookies or 12 -18 large (2.5 inch+) cookies
Or get a PDF copy of it here. (with a photo to remind you)
1/2 cup butter, cold but not hard
1/2 cup white sugar
1/3 cup brown sugar
1/2 cup peanut butter (or other nut butter)
1 1/12 teaspoons vanilla
1 cup GF Flour OR 2/3 cup millet flour + 1/3 cup sweet rice flour
1/2 GF-certified oats (OR 1/2-2/3 cup sliced almonds)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (OR peanut butter-chocolate chips, or chocolate chunks, etc)
- Preheat oven to 350F if baking (not freezing) the cookies.
- Cream together butter, white sugar and brown sugar for 4 minutes on medium.
- Add vanilla and egg. Beat mixture again for 2 minutes on medium-high.
- Add peanut butter. Beat again for 2 minutes on medium-high.
- Add flour(s), oats, baking soda and salt. Mix again. Dough will be exactly like regular cookie dough.
- Quickly and carefully (so as not to mash them) mix in the chocolate chips and chocolate chunks.
- If you are freezing the cookies, form in to the size ball that you want. Place the balls on a plate so that they are not touching. Place the plate of cookie balls with a loose covering of plastic wrap in the freezer for 20-30 minutes. When the balls have hardened and are no longer super-sticky, move them into a freezer-ready package (freezer bag or other type of freezer container). Use as you would any other frozen cookie ball. Remove as many as you wish and bake at 350F for 15-18 minutes (small cookies) or 22-25 minutes (larger ones). Watch the baking time as it will vary based on the size of your cookie, how frozen/cold the cookie dough, and your oven. The photo above shows the golden brown tinges that you are looking for to determine “doneness”.
- If you are baking the cookies right away, shape into balls. (I use my ice cream scoop when wickedly lazy and wish for large cookies. It works great with this recipe. I might just have to invest in the little cookie scoops.)
- Place the cookies on a cookie sheet covered with a silpat or parchment paper. Bake for 11-13 minutes for small cookies or for 15 – 18 minutes for large ones.
- Remove from the oven when the top begins to turn golden brown. (See the photo above.) Allow the cookies to cool for 3-4 minutes before attempting to move them on to a cooling rack. Cool and pack for transport to work (or to a hiding place in the kitchen for your secret stash of goodness).