Soft & chewy pb oatmeal cookies

I've struggled to find a good gluten free oatmeal cookie that didn't melt in the oven until today!  And Bc I like pb cookies but they don't like me I added pb chips to these and got the best of both worlds. 

**btw, if you're still drying up your milk (unless you want to boost your production, these are excellent lactation cookies) don't make these cookies .. It bumped me from 99% dried up to engorged** 

This is a recipe I modified to be gluten free from allrecipes.com 

Ingredients

1 cup of gluten free margerine 

1 cup white sugar 

1 cup of brown sugar packed 

2 eggs 

1 teaspoon of vanilla 

1 cup of rice flour

1/3 cup of tapioca flour 

2/3 cup of sorghum flour

1 teaspoon of xanthan gum 

1 teaspoon of baking soda

1 teaspoon of salt 

1 1/2 teaspoons of cinnamon

3 cups of gluten free quick (I just used rolled and it worked as well) oats

1/2 cup of peanutbutter chips (obv optional)

Cream margerine, eggs & sugars.  Once well mixed add vanilla.  Then add in your dry ingredients adding the pb chips in last.  Place in fridge for about an hour. 

Preheat oven a 375F.  Now I used my hands to form balls and I scooped them onto parchment lined baking sheets.  They will not "melt" so you can get 10-12 on a sheet.  Bake for 8-10 mins. They WILL still be soft and super squishy when you first bring them out of the oven so don't fret! Once they sit for a bit they will set up nicely. 

Now I didn't want to have that many cookies because I'm the only one who eats them so I put the other half of the mixture in the freezer (I wrote on the Baggie what it is, how long to bake it and what temp).  

Enjoy! 

❤️ Mélissa 

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