The Treasure-Loaded Peanut Butter Cookie

By • March 6, 2017 2 Comments

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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

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Makes 12

  • 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
  1. Day One:
  2. In bowl, combine baking soda, salt, cinnamon, and oats. Set aside.
  3. In another bowl, combine peanut butter and sugars and whip with electric beaters until creamy.
  4. Add one egg at a time and beat in thoroughly. Then add vanilla.
  5. Stir in oatmeal mix, chocolate chips, cherries, and peanuts until combined.
  6. Cover and refrigerate for at least 12 hours to allow flavors to develop.
  7. Day 2:
  8. Set oven to 350 degrees F.
  9. Set up sheet pan with parchment or silpat mat.
  10. Wet hands with cool water.
  11. 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.
  12. Bake for 8 to 15 minutes depending on your oven's efficiency. You are looking for GBD (golden brown deliciousness).
  13. 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.

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