Cookie Monster strikes with Gluten Free Peanut Butter Oatmeal Raisin Cookies

Out of all things I miss most about my gluten-free lifestyle, baked goods come in third behind fresh baked focattia bread and pizza. While I no longer crave them often there are a mirad of cookies that I have fond memories of munching.

Here is my list of all time favorite cookies

1. peanut butter cookies
2. oatmeal rasin cookies
3. chocolate chip and chocolate, chocolate chip cookies
4. snicker doodles
5. sugar cookies
6. coconut macaroons
7. french macaroons (allergic to tree nuts, sad times)
8. italian wedding cookies
9. ginger bread cookies
10. oreos -- the peppermint oreo cookies are my fav!

If you'd like to share your favorite cookies in the comments below I'd love to hear what your favorite cookies are.

Given that peanut butter and oatmeal rasin cookies top my list of most missed cookies I decided to make the gluten free Oatmeal Cookie recipe from the back of the Trader Joes's gluten free rolled oats bag. Since it called for peanut butter it also satiated my peanut butter cookie craving. Here's the origial recipe and the adapted version, since I'm incapable of following a receipe to the letter I cut it in 1/2 because I didn't want so many cookies hanging out at the house and I added a couple handfuls of regular and golden rasins to add to the chewy texture. This recipe is the full version, you'll have cookies out the ears if you make a double batch. *All adaptations are denoted with the astrist below.

 Gluten Free Peanut Butter Oatmeal Raisin Cookie Recipe

1/4 cup butter

1 1/4 tsp baking soda

3/4 cup gluten free Trader Joes rolled oats

3/4 cup sugar

3/4 cup brown sugar

2 eggs

6 oz chocolate chips* (omitted used rasins instead)

1/2 sunflower seeds or chopped walnuts (I used chopped cashews, because I had them handy)*

1 tsp vanilla

1 cup peanut butter

Preheat oven to 350F. Combine sugar, brown sugar, and butter until creamy. Add eggs, vanilla, and baking soda and mix well. Stir in oats, chocolate chips* and nuts. Place a tablespoon of dough on a lightly greased cookie sheet about 2 inches apart and bake for 10-12 mins.

These turned out great, I'd definately make them again! Next time I'll make a full batch and freeze half.On another note, they're tough cookies the next day, but soften up nicely when they're put in the microwave for 15-20 seconds or the toaster oven. Happy munching!