I had a major sweet tooth today and was feeling adventurous, so I whipped these together out of my head. As you can see, I was going for insanely sweet, and I would say that this did it. An unexpected benefit was that these turned out absolutely deliciously FLUFFY... which is kind of a rare thing for gluten-free cookies. My husband agreed they were phenomenal.
Super Fluffy Peanut Butter Oatmeal Chocolate Chip Cookies
1 c creamy peanut butterr
1 c sugar
1 c flour (I used Pamela's GF all-purpose flour, but regular flour will work too.)
1/2 c oats
1/4 t. baking soda
1/4 t. baking powder
1/4 t. vanilla
1/4 c melted butter
2 eggs
1/2 c choc. chips (or desired amount)
Preheat the oven to 350 degrees F. Mix together all the dry ingredients. Add the peanut butter, butter, vanilla, and two eggs and vigorously fold in the wet ingredients until the dough is blended and slightly sticky, but moldable. Form small balls of dough and space evenly on a foiled cookie sheet. DO NOT flatten the cookie balls, this is part of what makes them fluffy. I put the first dozen in the oven as dough balls and they turned out super fluffy. I made the mistake of flattening the second sheet of cookies and they turned out ok, but not nearly as light and fluffy. They don't spread much, so don't get panicky watching them bake. Bake them for 13-16 minutes watching closely so they don't crisp too much. Serve warm. Yields about 24 cookies.
Ratings from the Experts*: 10, 10, 10... for sure. Will definitely make these again!
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