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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Ingredients
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½ teaspoons
baking soda
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1 teaspoon
ground cinnamon
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1 teaspoon
salt
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1 cup
gluten free rolled oats
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1 cup
organic peanut butter, chunky or smooth; whatever your fancy
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½ cups
white sugar
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½ cups
packed dark brown sugar
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2
whole eggs (I am at altitude. You may find you only need to use 1.)
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1 teaspoon
real vanilla extract
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½ cups
chocolate chips
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½ cups
dried cherries
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½ cups
roasted and salted peanuts
Directions
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Day One:
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In bowl, combine baking soda, salt, cinnamon, and oats. Set aside.
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In another bowl, combine peanut butter and sugars and whip with electric beaters until creamy.
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Add one egg at a time and beat in thoroughly. Then add vanilla.
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Stir in oatmeal mix, chocolate chips, cherries, and peanuts until combined.
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Cover and refrigerate for at least 12 hours to allow flavors to develop.
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Day 2:
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Set oven to 350 degrees F.
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Set up sheet pan with parchment or silpat mat.
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Wet hands with cool water.
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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.
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Bake for 8 to 15 minutes depending on your oven's efficiency. You are looking for GBD (golden brown deliciousness).
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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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