1/4 c. plus 1 tbsp butter
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 1/4 tsp. baking soda
1 c. peanut butter (crunchy or creamy, whatever you prefer)
3 c. gluten free rolled oats*
6 oz. chocolate chips (about half a bag)
1/2 c. pecans
What You Do:
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or foil and spray with gluten free baking spray (I used a canola oil spray).
2. Combine sugar, brown sugar, and butter in a large mixing bowl and beat until creamy.
3. Add eggs, vanilla, and baking soda and continue to mix until fully combined. Add peanut butter and mix.
4. Fold in the oats, chocolate chips, and nuts. Let dough chill in the fridge for at least an hour.**
5. Place spoonfuls of dough on cookie sheet about 2 inches apart (the cookies will spread!) and bake for about 10-12 minutes until lightly brown around the edges. Remove from the oven and let cool for a few minutes on the cookie sheet before transferring to a cooling rack.
A Few Notes:
*Because I used all-natural peanut butter, the dough was a bit oily so I ground about half a cup of the oats in my mini food processor to make oat flour. It helped absorb some of the oil while keeping the rest of the oats whole.
**24 hours in the fridge would be even better, if you have that kind of will power. This gives the dough time to firm up and allows the oats to soak up a little more of the moisture from the butter and peanut butter. But even with just an hour of chill time, the cookie were still chewy and delicious so don't worry if you don't have the patience!