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Makes
12
Creator Notes
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
Ingredients
½ teaspoons
baking soda
1 teaspoon
ground cinnamon
1 teaspoon
salt
1 cup
gluten free rolled oats
1 cup
organic peanut butter, elephantine or gentle; whatever your like
½ cups
white sugar
½ cups
packed unlit brown sugar
2
total eggs (I am at altitude. You can even safe you handiest want to make spend of 1.)
1 teaspoon
real vanilla extract
½ cups
chocolate chips
½ cups
dried cherries
½ cups
roasted and salted peanuts
Instructions
- Day One:
- In bowl, mix baking soda, salt, cinnamon, and oats. Role aside.
- In but every other bowl, mix peanut butter and sugars and whip with electric beaters till creamy.
- Add one egg at a time and beat in thoroughly. Then add vanilla.
- Rush in oatmeal mix, chocolate chips, cherries, and peanuts till mixed.
- Quilt and refrigerate for a minimal of 12 hours to allow flavors to build.
- Day 2:
- Role oven to 350 levels F.
- Role up sheet pan with parchment or silpat mat.
- Wet palms with frigid water.
- 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.
- Bake for 8 to fifteen minutes relying to your oven’s efficiency. You’re procuring for GBD (golden brown deliciousness).
- 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.
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