1 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/3 cup Hershey's Butterscotch Chips (nestle has wheat)
1/3 cup milk chocolate chips
1/3 cup semi-sweet chocolate chips
2 teaspoons baking soda
4 1/2 cups Gluten Free quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie
sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine
the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and
butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if
using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the
prepared cookie sheets.
Bake for 10 to 12 minutes. Do not overbake. Let stand for about 5
minutes before transferring to wire racks to cool. When cool, store in large
resealable plastic bags.
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