Wednesday, April 21, 2010

Cowboy Monster Cookies

It's raining in my backyard today. The new shoots on the raspberry bushes are dripping, there are occasional flashes of lightning, and it's about 10 degrees cooler than it was yesterday. Obviously, today was the day to try a new cookie recipe.

My neighbor has a recipe called "Monster Cookies" that called for no flour, and I thought I would try them. They did, however call for 18 cups of oats . . . . and WHOA! that's a lot of expensive gluten free oats to put into cookies. So I decided to combine my "Cowboy Cookie" recipe with her "Monster Cookie" recipe . . . yummy deliciousness resulted. Peanut butter, oats, and chocolate chips make a lovely rainy day treat . . . or any day, really.

Cowboy Monster Cookies

1/2 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1/2 tsp. vanilla
1 c. creamy peanut butter
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. xanthan gum
1 1/2 c. featherlight mix
1/2 c. GF mix
2 c. GF rolled oats
1 c. chocolate chips

Cream butter and sugars. Beat in eggs and vanilla, then peanut butter. Add salt, baking soda, baking powder, xanthan gum, and flour mixes, and mix well. Mix in oats, then chocolate chips. (The chocolate chips don't mix into the cookie dough as well when there is peanut butter in the recipe . . . the oil from the peanut butter makes them want to slip out of the dough. Just mix them in as well as you can so that you don't end up with half of your cookies lacking chocolate chips.)

Roll in 1 inch balls, and place on a 13x18 cookie sheet. Press down slightly . . . don't use a fork, just smoosh 'em a bit with your fingers. Bake at 350 degrees for 10 minutes. Cool and enjoy!

1 comment:

  1. Thanks for the recipes and tips! My daughter was just diagnosed with Celiac in January so we are still on the hunt for kid friendly GF food.