The Love-Loaded Peanut Butter Cookie

One of my worthy social media company is a intelligent gluten free chef in Australia, Kathryn Crocker of glutenfreelunchboxes.com. She is constantly producing amazing chocolates for her teenagers to recognize and runs a high-notch web relate. Sadly, I am too distant to partake in her baked deliciousness.

I critical to fabricate something that sparkles treasure she does. These surely sparkle outdoor and in. I am hoping you approve Kathryn. You dispute a excessive-bar. —Janet Rörschåch

Instructions

1. Day One:
2. In bowl, mix baking soda, salt, cinnamon, and oats. Role aside.
3. In but every other bowl, mix peanut butter and sugars and whip with electric beaters till creamy.
4. Add one egg at a time and beat in thoroughly. Then add vanilla.
5. Rush in oatmeal mix, chocolate chips, cherries, and peanuts till mixed.
6. Quilt and refrigerate for a minimal of 12 hours to allow flavors to build.
7. Day 2:
8. Role oven to 350 levels F.
9. Role up sheet pan with parchment or silpat mat.
10. Wet palms with frigid water.
11. The usage of a spoon or an ice cream scoop, originate dough in to a ball. Expend moist palms to shape dough into disk shape and field disk on to parchment.
12. Bake for 8 to fifteen minutes relying to your oven’s efficiency. You’re procuring for GBD (golden brown deliciousness).
13. I handiest build adequate cookies for my fika, one or two, and set aside the rest of dough in fridge for but every other day. Expend dough up within five days.