Gluten-Free Chocolate Chip Peanut Butter Oatmeal Cookies. Soft chewy chocolate chip peanut butter oatmeal cookies. The best gluten-free chocolate chip oatmeal cookies!
In a large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes or until light and fluffy. Scrape the sides of the bowl. Add the peanut butter and mix for 1 minute longer.
Add eggs one at a time, mixing well after each addition. Add vanilla extract.
Stir in rolled oats, baking soda, and salt. Fold in milk chocolate chips.
I suggest chilling the dough for at least 30 minutes. The dough does get even better if you can chill it overnight (or for 24 hours). The cookies will have more loft to them if you chill the dough. Wrap the dough tightly in Saran Wrap.
Preheat oven to 350 degrees. Use a light-colored baking sheet and line it with parchment paper or Silpat for easier removal. Drop cookie dough onto a baking sheet.
Bake for 10-12 minutes. Let set up for 5 minutes before removing from baking sheet.