Oatmeal - Milk Chocolate Cookies {naturally gluten-free}

Question of the day:  How many oatmeal cookies can you stack? 

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My parents were in town this week, so I wanted to bake something to give them when I met my family for dinner.  So, I baked these oatmeal cookies with milk chocolate. 

I use pure rolled oats, so these cookies are naturally gluten-free.  And the best quality pure vanilla extract and solid milk chocolate I can find. Here, I chopped up my block of Bissinger’s Milk Chocolate. 

If I use the best ingredients, I feel good about packaging them up for others.

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This evening, after taking a bag of these cookies home with her, my mom asked me for this recipe.   My mom – the woman I grew up baking with; the one who taught me everything I know in the kitchen; and the one whose cookie recipes are still my go-to’s –  asked me for a recipe.  

It made me realize that after years of learning from my mom, we have actually been teaching and inspiring each other.  

Because bakers inspire bakers.

And even mentors (moms) ask for recipes. 

Gluten-Free Oatmeal & Milk Chocolate Cookies

Adapted from “Flourless" 

  • ¼ cup unsalted butter
  • 1 cup creamy or chunky peanut butter (I prefer JIF Natural Crunchy Peanut Butter)
  • ¾ cup packed dark (or light) brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 1 ½ tsp. baking soda
  • 1 tsp. pure vanilla extract
  • pinch of salt
  • 3 cups rolled oats (Bob’s Red Mill gluten-free rolled oats)
  • 1 ½ cups good quality milk chocolate, chopped

Directions: 

- Preheat oven to 350 degrees. In a mixer, cream butter, peanut butter and sugars until creamy. Add the eggs, vanilla, baking soda and pinch of salt. 

- Mix in the oats until combined.  Then, fold in the chopped chocolate. 

- Place tablespoon size balls of dough on a cookie sheet and bake for about 12 minutes, rotating the sheets halfway through baking. Take them out when they are lightly golden. Let cool for about 5 minutes on the pan and then transfer to a wire rack. 

- Store these cookies in an airtight container for up to a week. Store them in the refrigerator if you want them to taste fresh longer. 

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Give some of these to a cookie-loving friend.  

No one will miss the flour.