These last longer than any other gluten-free cookie I've ever seen! Making 16 "monster-sized" cookies, they get individually wrapped for quick escapes. You don't even want to know how many calories are in one.....NOT that you have to eat an entire cookie at once. Take a whole day. I won't tell.....
Bakery Cookies - adapted from thebrowneyedbaker - A.K.A. Peanut Butter Chocolate Chip Oatmeal Cookies
Combine the following and set aside:
1/3 cup + 1 T. sweet sorghum flour
1/3 cup rice flour (either, I use brown)
1/3 cup tapioca starch
1 tsp. baking soda
1/4 tsp. salt
Cream together til THOROUGHLY mixed:
1/2 cup butter, room temp
1/2 cup creamy peanut butter (I use Skippy Natural, keeps 'em happy)
1/2 cup sugar
1/3 cup light brown sugar, packed
1/2 tsp. vanilla extract
To creamed mixture, add:
Combine both mixtures and add:
1/2 cup certified gluten-free rolled oats
1 cup chocolate chips - I always use Ghiradelli 60% chips
CHILL DOUGH for several hours or overnight.
Oven to 350 degrees F. Divide dough into 16 equal scoops, flatten slightly into disc shapes, and place on parchment-lined sheets. Bake ~ 14 minutes. Begin to check 1 minute early. Allow edges to completely "set" and remove from oven...even though centers will NOT look completely set. Allow to cool COMPLETELY on sheets! Individually wrap, store away from heat.....or in the freezer.....not that you'll forget they're there!