There are two kinds of people in this world: 1. People who like soft, delicious, chewy cookies, and 2. those who like crunchy cookies. I’m not going to say which is better, but there is obviously only one good kind of cookie.
One of my favorite cookies is an oatmeal raisin. I know these are a little polarizing as there are lots of people that would prefer to not eat raisins. So don’t worry, this recipe doesn’t have raisins in it. It does, however, have a lot of other delicious things. The best part about this recipe is that you can really incorporate any ingredients that you like into the cookies.
As I was rummaging through my pantry, I decided on chocolate chips and m&ms along with creamy peanut butter. I also had some chocolate covered pretzels that could have made a great addition; unfortunately for me, they were not gluten free.
Feel free to make your own additions to the cookies to suit what you have on hand and what you like in a cookie. If you are the other half of cookie lovers, you can bake a few extra minutes to get the crunch texture.
Ingredients
1 stick softened butter
1/2 cup brown sugar
1/4 cup sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup gluten free oats
1 1/4 cup gluten free flour
1/2 cup chocolate chips
1/2 cup m&ms
Directions
Preheat oven to 350 degrees.
Mix together butter, sugars, peanut butter and egg until creamy. Sprinkle in your baking soda and salt, and stir. Next, add in your oats and gluten free flour. Stir in your mix-ins (chocolate chips, m&ms). Roll a heaping teaspoon of batter and place onto a baking sheet and bake for 10 minutes. Cookies will still be soft when they come out of the oven. Let them cool for 2-3 minutes before taking them off.
a goose and a gangster 