This was the Second Place Winning Recipe at our Gluten Free Baking Contest, made by Olivia D’Amico, Age 10. They were absolutely delicious and we were so happy when our guest judge, Mayor Straz, chose her recipe as our second place winner!
Ingredients:
1/2 lb (2 sticks) salted butter, softened
3/4 cup packed light brown sugar
1/2 bag peanut butter morsels
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup oatmilk powder
2 cups King Arthur Gluten Free Flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1/2 bag milk chocolate chips
Directions:
Preheat the oven to 350˚ F. Set out two cookie pans and line them with parchment paper; set aside.
In your large mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat with an electric mixer on medium-high speed until light and fluffy.
Crack the eggs into a small bowl and check for shells. Add the eggs and vanilla to the butter mixture and beat on medium speed until just combined.
In a medium bowl, combine the oatmilk powder, gluten free flour, baking soda, and salt and whisk them together. Add the flour mixture to the butter mixture and mix on medium speed until just combined.
Fold in the chocolate chips and peanut butter morsels using a spatula. Use a tablespoon to measure and drop balls of cookie dough 3 inches apart on your prepared cookie pans.
Bake for 6 to 9 minutes, the cookies will be thin. Remove from the oven and let the cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Recipe Adapted from the Ultimate Kids Baking Book by Olivia D’Amico, Age 10