Chewy cookies with peanut butter, oats, chocolate chips, and candies. Naturally gluten-free and fun for all ages.
# Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free rolled oats
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup creamy peanut butter, smooth and unsweetened
05 - 3/4 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Mix-Ins
09 - 3/4 cup semisweet chocolate chips
10 - 3/4 cup gluten-free candy-coated chocolates, such as M&Ms
11 - 1/2 cup chopped roasted peanuts, optional
# Directions:
01 - Set oven temperature to 350°F (175°C). Line two baking sheets with parchment paper.
02 - Mix gluten-free oats, baking soda, and salt together in a medium bowl and set aside.
03 - Beat peanut butter with brown sugar and granulated sugar in a large bowl until the mixture is creamy and homogeneous.
04 - Add eggs and vanilla extract to the peanut butter mixture and mix thoroughly until fully combined.
05 - Gradually stir the dry oat mixture into the wet ingredients, blending thoroughly until a cohesive dough forms.
06 - Gently incorporate chocolate chips, candy-coated chocolates, and peanuts (if desired) into the dough.
07 - Scoop tablespoon-sized mounds of dough onto the lined baking sheets, maintaining approximately 2 inches of space between each.
08 - Lightly flatten each mound with fingertips or the back of a spoon.
09 - Place trays in the oven and bake for 10 to 12 minutes, until edges are lightly golden and centers remain soft.
10 - Allow cookies to rest on the baking sheets for 5 minutes, then carefully transfer to wire racks to finish cooling.
