Peanut Butter Chocolate Chip Cookies

In baking gluten free there are only two kinds of cookies that work really well, oatmeal and peanut butter. And then a thought occurred to me, why not try them together? I've tried every kind of flour to make a delicious peanut butter cookie, any gluten free flour blend will work, but most of them have little to no fiber. But Oat flour has fiber and gives an excellent chew.

All Oat flour in the recipe was a failure. They were too chewy, too tall, and too Oat flavored. It was reminiscent of those horrible 'no-bake' cookies. So a 1/2 and 1/2 blend of Oat and some other flour (not Buckwheat) worked best. If you don't like, or can't eat, Oats use Buckwheat flour.

Finally, most of the recipes I'd found used semi-sweet chocolate chips, but milk chocolate chips lend themselves better to a peanut butter cookie.

1 cup Peanut Butter
6 Tablespoons melted butter
1/2 cup packed brown sugar
3/4 cup white sugar
2 teaspoon pure Vanilla extract
1 egg + 1 egg yolk
1 Tablespoon milk
1 cup all purpose flour (gluten free or not)
1 cup Oat flour (I grind whole oats at home)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup of milk chocolate chips

Preheat the oven to 325. Melt the butter in the microwave, stir in the peanut butter and sugar, beat in the egg and yolk, and vanilla. Add the 2 cups of flour, salt, baking soda, and loosely stir the salt and soda into the flour before mixing. Add the chips, mix till incorporated. Drop by the level Tablespoon (rounded teaspoon) full onto parchment lined baking sheets. Press a criss-cross pattern into each cookie with the back of a fork (this is a must do). Bake 2 sheets at a time for 10-12 minutes alternating half way through. Let cool on sheets for 5 minutes before transferring to a wire rack to cool. Makes 4 dozen.