Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies
Adapted from the Snoqualmie Falls Lodge recipe
Printable version here: click
1 1/2 cups fresh ground peanut butter
1 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
2 teaspoons pure vanilla extract (Nielsen-Massey is a good one)
2 teaspoons baking soda
4 cups Gluten Free oatmeal (I used Bob's Red Mill)
1 cup Gluten Free chocolate chips (Guittard, baby!)
Oven to 325.
Bust out the electric mixer to cream together the peanut butter, sugars, vanilla, and baking soda on low speed until smooth. Add eggs and continue to beat mixture until blended. Stir in oatmeal and chocolate chips. Drop by rounded tablespoons onto ungreased baking sheet and bake for 10-12 minutes
In fact, let them sit on the baking sheet for at least five minutes--ten is better--before transferring them to a cooling rack. I used two baking sheets to keep things moving along. One was in the oven, one was cooling--the baking part flew by.
I know very little about celiac disease or any of the other conditions that would prompt a person to go gluten free. One of Mr. Mallard's most delightful co-workers lives with celiac and, as a result, often has to forgo so many tasty things when potluck day rolls around. We found that to be completely unacceptable and set to finding a way to ensure she could at least have dessert. Seriously...we all need dessert!
If you find yourself needing to do something gluten-free, Bob's Red Mill has an entire line of gluten-free products, produced in a facility that produces nothing but gluten-free products, so there's no risk of contamination. Oh, and make sure all your ingredients are gluten-free! It wasn't until I noticed the bag of chocolate chips boasted their gluten-freeness that I had any idea they could contain gluten. I am, quite obviously, a total amateur when it comes to this genre of cooking/baking. If you need it, you can also find inspiration and information aplenty--gluten-free and otherwise--from Gluten Free Girl.