Wednesday, May 23, 2012

Gluten-Free Oatmeal Peanut Butter Chocolate Chip Cookies

A good friend recently told me that I should start a blog documenting all of my "awkward moments." Whether it be dating, working, living, running, yoga-ing, interacting... frankly I don't know where I'd begin.

What can I say? I'm a short girl with an overly-expressive face.

Anyways...here are a few mildly-but maybe not-so-interesting things that have happened to me in the past week. Awkward moments, included.

1. My best friend moved back to San Francisco; it's been 3 years. Feels great to have her home. (it's about goddamn time Julie)

2. I almost signed a client email yesterday "XOXO Laura." (fired)

2. I finally made a gluten-free cookie recipe that is worth sharing. Did I mention they are flourless!? (I ate 3 pounds of the raw dough)


3. My friend Katie almost hit a little person while driving back through San Francisco this past Sunday after a bridal shower. (trying to remain politically correct here, but this lady was walking across the street and she had a red light!)

4. Oh! I saw Andy Cohen speak at the Castro Theatre. He was funny, smart, and sassy! Just the way I like my men. (well of course he's gay)

5. I bought tickets to see Florence & The Machine in October! (I officially forgive you Florence for neglecting the bay area on your tour earlier this year)

Regarding number 2, lets discuss further. They've got peanut butter and chocolate chips...I mean, would you expect anything else from me?

Don't answer that. I think I need to work on my ability to be spontaneous and unpredictable.

Not awkward, friends. Just delicious.

Gluten-Free Oatmeal Peanut Butter Chocolate Chip Cookies

2.5 cups gluten-free oats (easily found at Trader Joes, can also use Bob's Red Mill brand)
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup brown sugar
1 tablespoon vanilla
2 eggs
3 tablespoons unsalted butter, softened
1 1/4 cup chunky peanut butter
1 1/2 cup chocolate chips



1. Preheat the oven to 350 degrees. Line 2-3 cookie sheets with parchment paper (my preference) or grease them appropriately.

2. In a large bowl, combine the oats, baking soda, and salt.

3. In a separate bowl, mix together (can do by hand or with electric mixer), the butter, vanilla, brown sugar, and eggs. Once thoroughly mixed, add to the dry ingredients.

4. Add in the peanut butter and chocolate chips. Sometimes I find it's easiest to mix, if doing by hand, with a fork. Don't ask. But...this is my favorite part. Obviously.




5. Put the dough in the freezer for 30 minutes to harden. Then, take out of the freezer and plop 1 1/2-inch cookie dough balls onto a cookie sheet. Bake in the oven for 10-12 minutes. Enjoy warm. They also freeze well. And if you take them to work, will be gone within 10-minutes. I know this from experience. #trust




3 comments

  1. I almost wrote Love, Jenny on a client email yesterday!

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  2. gluten free, plus oatmeal, plus PB, plus chocolate? Ok def probably going to be a new favorite cookie to try! Thanks for sharing. :)

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