Gluten Free, Super Easy Pantry Staple Cookies

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 1/2 cup Peanut butter, creamy

• Pasta & Grains

  • 4 1/2 cup Oats, old fashioned

• Baking & Spices

  • 2 tsp Baking soda
  • 1 cup Brown sugar
  • 1 tbsp Vanilla extract
  • 1 cup White sugar

• Dairy

  • 1/2 cup Butter

• Other

  • 2 c add ins (chocolate chips, dried fruit, ect

Found on lessonsfromyesterday.com

Description

Ingredients

• 1½ c creamy peanut butter
• ½ c (one stick) of softened butter
• 3 eggs
• 1 c white sugar
• 1 c brown sugar
• 1 T vanilla extract
• 2 tsp baking soda
• 4½ c old fashioned oats
• 2 c add ins (chocolate chips, dried fruit, ect)

Directions

• Preheat oven to 350 F, and grease cookie sheets. Let butter come to room temperature.
• Combine one and a half cups of creamy peanut butter, one stick of softened butter, 1 c white sugar and 1 c brown sugar with a mixer, on medium speed.
• Add three eggs and 1 T of vanilla extract, while still mixing.
• When mixture is well combined, add 4 cups of oats and 2 teaspoons of baking soda, changing mixer to low speed.
• Remove bowl from mixture, and stir in 1.5 cups of add ins by hand.
• Place spoonfuls of dough on cookie sheet, flattening with the back of the spoon. Dot each cookie with the reserved add ins, and bake for 10-12 minutes.
• Do not overbake. Allow cookies to cool a few minutes on cookie sheet, then transfer to wire rack to cool completely.