I don't know about you, but Labor Day, in some ways, is an oxymoron. It's a holiday, yet the one thing many people seem to do on Labor Day is work! If they are not working at their jobs, they are, like I did yesterday, working around the house, doing end of summer yard work and prepping for Fall, or other household chores.
Then again, it is called Labor Day...
At least one of the things I did on Labor Day was a true labor of love - making cookies for my family. And these Oatmeal Peanut Butter Chocolate Chip cookies were a definite hit. They are based on a recipe a I published back in 2009 for
Peanut Butter Chocolate Chip Quinoa cookies, mainly subbing GFCF rolled oats for the quinoa flakes, but with a couple of other changes as well.
I wish all my labors of love tasted this good!
An Original GFCF Experience Creation
Ingredients
1 1/2 cups GF rolled oats
3/4 cup GF all purpose flour (I used Bob's Red Mill)
3/4 cup brown rice flour
1/2 cup tapioca flour
2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) CF Butter (I used Earthbalance Buttery Sticks)
1 cup honey
1 cup peanut butter (I used freshly ground peanut butter)
2/3 cup dark brown sugar
1 tsp vanilla
1 cup GFCF semi-sweet chocolate chips
Preheat oven to 450°. Line cookie sheets with parchment paper, or lightly spray with GFCF cooking spray.
In a medium bowl combine the dry ingredients (flours,oats, baking soda, and salt). Set aside.
In a separate bowl beat the butter and dark brown sugar at medium speed until they form a grainy paste. Add the honey, peanut butter, and vanilla, beating at medium speed until well combined, scraping the sides of the bowl occasionally. Reduce speed to low and gradually add the dry ingredient mixture until thoroughly combined. Mix in the chocolate chips.
Drop by rounded tablespoonfuls onto the cookie sheet (they don't spread too much). Bake at 450° for 12 minutes or until golden brown, rotating the tray 180° halfway through the cooking time. Let the cookies stand on the cookie sheet for one minute before transferring to a wire rack to cool.
Makes around 6 dozen delicious cookies!
Then again, it is called Labor Day...
At least one of the things I did on Labor Day was a true labor of love - making cookies for my family. And these Oatmeal Peanut Butter Chocolate Chip cookies were a definite hit. They are based on a recipe a I published back in 2009 for Peanut Butter Chocolate Chip Quinoa cookies, mainly subbing GFCF rolled oats for the quinoa flakes, but with a couple of other changes as well.
I wish all my labors of love tasted this good!
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
An Original GFCF Experience Creation
Ingredients
1 1/2 cups GF rolled oats
3/4 cup GF all purpose flour (I used Bob's Red Mill)
3/4 cup brown rice flour
1/2 cup tapioca flour
2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) CF Butter (I used Earthbalance Buttery Sticks)
1 cup honey
1 cup peanut butter (I used freshly ground peanut butter)
2/3 cup dark brown sugar
1 tsp vanilla
1 cup GFCF semi-sweet chocolate chips
Preheat oven to 450°. Line cookie sheets with parchment paper, or lightly spray with GFCF cooking spray.
In a medium bowl combine the dry ingredients (flours,oats, baking soda, and salt). Set aside.
In a separate bowl beat the butter and dark brown sugar at medium speed until they form a grainy paste. Add the honey, peanut butter, and vanilla, beating at medium speed until well combined, scraping the sides of the bowl occasionally. Reduce speed to low and gradually add the dry ingredient mixture until thoroughly combined. Mix in the chocolate chips.
Drop by rounded tablespoonfuls onto the cookie sheet (they don't spread too much). Bake at 450° for 12 minutes or until golden brown, rotating the tray 180° halfway through the cooking time. Let the cookies stand on the cookie sheet for one minute before transferring to a wire rack to cool.
Makes around 6 dozen delicious cookies!