I’ve been sort of busy. I’ve gone completely overboard and I’m pretty sure I’ve single handedly caused a local butter shortage.
I made this eggnog fudge.
I made these coconut lime bars.
I made this peppermint mocha cake.
I made homemade poptarts.
I made these chocolate crinkles.
I made these linzer cookies.
I made these cowboys cookies.
I made these pistachio orange cookies.
I made these pignoli cookies.
You just got a cavity reading that.
I also made these gluten free oatmeal cookies. Look down there at the ingredients. Notice anything funky? Nope. That’s why I love these. This recipe is simple. No need for strange flours or gums. Just oats. Oh and butter. Duh.
You don’t need to tell anyone they’re gluten free. We can leave that right here. They’re just good cookies. Chewy with a hint of peanut butter and melty chocolate chips. This is the part where I tell you to go make them. And where you tell me to put the butter down, back away from the mixer and go eat a vegetable.
Gluten Free Oatmeal Cookies (recipe adapted from the back of Trader Joe’s gluten free oats; makes about 4 dozen cookies)
1/4 cup butter
3/4 cup sugar
3/4 cups brown sugar
1 teaspoon vanilla
1¼ teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
pinch of nutmeg
1 cup peanut butter
3 cups rolled oats (gluten free)
6 oz chocolate chips
1/2 cup chopped pecans
Posted on December 22, 2011