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Author Notes: One of my great social media friends is a wonderful gluten free chef in Australia, Kathryn Crocker of glutenfreelunchboxes.com. She is always producing amazing goodies for her kids to eat and runs a top-notch website. Sadly, I am too far away to partake in her baked deliciousness.
I wanted to create something that sparkles like she does. These definitely sparkle outside and in. I hope you approve Kathryn. You set a high-bar. —Janet Rörschåch
- ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup gluten free rolled oats
- 1 cup organic peanut butter, chunky or smooth; whatever your fancy
- ½ cups white sugar
- ½ cups packed dark brown sugar
- 2 whole eggs (I am at altitude. You may find you only need to use 1.)
- 1 teaspoon real vanilla extract
- ½ cups chocolate chips
- ½ cups dried cherries
- ½ cups roasted and salted peanuts
- Day One:
- In bowl, combine baking soda, salt, cinnamon, and oats. Set aside.
- In another bowl, combine peanut butter and sugars and whip with electric beaters until creamy.
- Add one egg at a time and beat in thoroughly. Then add vanilla.
- Stir in oatmeal mix, chocolate chips, cherries, and peanuts until combined.
- Cover and refrigerate for at least 12 hours to allow flavors to develop.
- Day 2:
- Set oven to 350 degrees F.
- Set up sheet pan with parchment or silpat mat.
- Wet hands with cool water.
- Using a spoon or an ice cream scoop, form dough in to a ball. Use wet hands to shape dough into disk shape and place disk on to parchment.
- Bake for 8 to 15 minutes depending on your oven's efficiency. You are looking for GBD (golden brown deliciousness).
- I only make enough cookies for my fika, one or two, and save rest of dough in fridge for another day. Use dough up within five days.