Oatmeal. Peanut Butter. Chocolate Chip.
Three ingredients that comes together to form perfection in the form of a cookie.
Oats are a tricky thing when maintaining a gluten free lifestyle. You see, they actually are naturally gluten free, but when the crops are raised and even processed/packaged alongside other non-gluten free foods, the odds they become contaminated grows tenfold.
But thanks to the gang over at Trader Joe, life just got a thousand times easier for a celiac.
The grocery chain known for their Hawaiian shirts and high spirits sells bags of 100% Gluten Free Rolled Oats in all of their stores.
According to the brand, the oats are grown from pedigree seed and their supplier controls every step of the production process, from the fields to the mills and the packaging to the transportation.
Even cooler is that world’s great gluten free cookie recipe is right on the back of the bag.
This cookie recipes is a staple in the Kubik household, because celiacs and non-gluten free folk alike always sing its praises after taking a bite into these chewy, gooey, chocolatey, nutty wonders.
Whenever I go home, whether it’s for the holidays or just for the hell of it, these are almost always made. So, as I was baking everything else under the sun this evening, I thought, hey why the heck not, because they most certainly are a crowd pleaser.
So here’s what you’ll need to make just about 2 dozen of these bad boys:
Peanut Butter Chocolate Chip Oatmeal Cookies
- 1/4 cup of butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup peanut butter
- 6 oz semi-sweet, milk chocolate, or dark chocolate chips
- 3/4 cup walnuts or pecans, roughly chopped
- 3 cups Trader Joe’s Rolled Oats
First, you’ll preheat your oven to 350°F. Unless, of course, you’re at my parent’s house.
[I’m not sure what it is about our oven at home, but when I bake there versus at school I always bake at 325°F, because it just gets way too hot, and all baked goods burn.
Anyways, I digress. Back to the recipe at hand…]
Then, you’ll melt your stick of butter and mix it together with your eggs and the white and brown sugar in a large mixing bowl.
From here, add the vanilla, baking soda, and salt, ensure the batter is completely blended and smooth.
Next, you’ll scoop in the peanut butter. (The messy part…)
[My parents typically buy Better ‘N Peanut Butter for snacking on, but for baking, they always go with Jiff. However, if I was making them at home, I’d opt for almond butter. I’m a big fan of Trader Joe’s Creamy Almond Butter without Salt, because it’s Whole30 Approved. Then again, if you’re wanting to bake for a nut-free friend I’d opt for Sunbutter.]
Lastly, you’ll stir in the oats, nuts, and chocolate chips.
[To be honest, when I bake this recipe, I usually leave out the nuts altogether, but if you do decide to use some, go for pecans.]
[Also, as far as the chocolate chips go, this most recent time around I tried Enjoy Life’s Dark Chocolate Morsels which are dairy, soy, nut, and gluten free, and let me tell you they were the bomb. I am definitely buying this brand from here on out when I bake!]
After you’ve finished crafting the dough, let it refrigerate for at least an hour. I learned about this trick from Gluten Free Girl in a blog of hers about hydration.
Then, scoop up the dough into rounded balls on top of parchment-lined baking sheets and bake for about 10-12 minutes, and voila! You have the world’s best GF cookie!
Let me know how yours turned out in the comments below! Because let’s face it, you’d be silly not to give these bad boys a try.