Our Adventures In Baking ~ Gluten-Free Peanut Butter, Oat and Chocolate Chip Cookies

I made a terrific new batch of gluten-free cookies yesterday by modifying a box recipe of ‘Betty Crocker Gluten Free Chocolate Chip Cookie Mix’ with my favorite ingredients ~ and the cookies tasted fabulous!

I can never follow a recipe without changing it up a little or a lot, so I added additional ingredients to the box mix and omitted the vanilla it called for, to create my own cookie ingredient combination:

Combine together with the cookie mix:

  • Omit the vanilla the cookie mix calls for
  • 2 Tablespoons of Pure Maple Syrup
  • 1/2 Cup of Butter called for by the cookie mix
  • 2 Eggs ( 2 eggs total – the one called for by the cookie mix, and the extra one I added)
  • 1/4 Cup Sugar
  • 1/4 Teaspoon Salt
  • A handful of extra Chocolate Chips
  • 1 Cup Crunchy Peanut Butter
  • 1 Cup Oat Flour (I pulse rolled oats in the food processor to make my own)
  • 1 Cup Rolled Oats

I mixed everything together very well and used a small cookie scoop to place individual cookies onto a baking sheet lined with parchment paper.  I then pressed down gently with the back of a flat spoon to flatten each cookie a little bit, baking them for 10 minutes in a 350 Degree F oven.

This recipe made 70, 2″ cookies for me, which didn’t spread very much on the baking sheet, and tasted wonderful ~ solid at the surface, and soft in the middle ~ enjoy! ☼ 🙂

Our Adventures In Baking ~ Oatmeal, Chocolate Chip and Peanut Butter Cookies

I’ve rolled up my sleeves and taken on a more active role in the baking department lately, and this morning I made a batch of delicious ‘Oatmeal, Chocolate Chip and Peanut Butter Cookies’ that my wife found on ‘Bare Feet in the Kitchen dot com.’  I have the advantage of having my wife assisting me in finding the recipes, and making sure I don’t go ‘rogue’ with the ingredients, as I often feel like winging it and not following the recipes closely.  🙂

As it turned out, I insisted on adapting this recipe to using all ‘chunky’ peanut butter, which turned out very well, but required careful pressing of the cookie dough into small 1″ balls, because they crumbled and fell apart if I tried to roll them in my hands.  The peanut chunks and chocolate chips are too slippery to adhere together well, and the only way to use all chunky peanut butter is to press the dough together tightly.  The result is an oatmeal, chocolate chip cookie with tons of peanut butter crunch!

I baked them for 13 minutes for the first batch, but after that, it took only 11 minutes or so for the following batches.  The round cookie dough balls didn’t spread or collapse during baking, so they needed a slight tap with the spatula to spread them out a little prior to cooling. This recipe made 59, 2″ cookies for me, and they’re fabulous – crisp on the outside, and soft and gooey on the inside – enjoy! ☼ 🙂

One of Our Favorite Cookies ~ Chocolate Chip Cookies

Chocolate chip cookies have always been my favorite cookie ever since I was a kid sampling cookie dough out of the mixing bowl at every opportunity! 🙂 My wife has always made a chocolate chip oatmeal cookie with walnuts based on her own experimentation over the years, which has been our favorite chocolate chip cookie for years – because of its rich, hearty taste and the fact that it doesn’t collapse and go flat like a lot of chocolate chip cookies can using other recipes.

So when she came across a King Arthur Flour recipe for chocolate chip cookies online, she decided to give it a try.  Now my wife’s sold on their chocolate chip cookie recipe, and so am I!  Not only did it taste as perfect as a chocolate chip cookie could taste in my opinion, but it didn’t go flat and is a simple recipe to follow.

One of my wife’s techniques for making cookies is to use a medium cookie scoop to portion out the cookie dough in perfect amounts.  The cookie scoop she uses looks like an old fashioned ice cream scoop, with the lever and dough scraper that scrapes the inside curve of the scoop perfectly to eject the cookie dough.  The next thing she does, is scoop out the cookie dough in individual portions onto parchment paper placed in a small rectangular baking dish that fits into our freezer.  She then places the baking dish with 20 individual portions of cookie dough into the freezer until the cookie dough hardens.

Once the dough is hard to the touch, she removes the baking dish, breaks apart the individual cookie dough portions, and wraps two individual portions of cookie dough at a time in cling wrap and freezes them in freezer bags.  When we’re ready to enjoy a freshly baked cookie, she removes the amount of frozen cookie dough from the freezer that we plan on eating and lets them thaw slightly before baking.  That way we don’t eat all the cookies at once when the entire batch is baked, but always have freshly baked cookies anytime we want!

As an aside, I’ve always loved frozen chocolate chip cookies right out of the freezer, just as they’re beginning to thaw.  There’s something special in the taste of a frozen chocolate chip cookie that I really enjoy! 🙂

My role in baking cookies remains as always: licking the bowl, cleaning-up, doing the dishes and taste appreciation – so I’ll let these photos tell you all you need to know about whether you want to try King Arthur Flour’s Chocolate Chip Cookie recipe for yourself ~ enjoy! 🙂