1 box Immaculate Baking Co.™ Gluten Free chocolate chip cookie mix
1 cup gluten-free old fashioned oats
3/4 cup gluten-free peanut butter
1/2 cup butter, softened
1 teaspoon gluten-free vanilla
1 cup gluten-free candy-coated milk chocolate candies
Heat oven to 350°F. In large bowl, stir cookie mix, oats, peanut butter, softened butter, vanilla and eggs until soft dough forms. Stir in candies
On ungreased cookie sheet, drop dough by 1/4 cupfuls about 3 inches apart. Press to flatten to about 1/2-inch thickness.
Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely, about 30 minutes. Store in airtight container.
To make 30 smaller cookies, place heaping tablespoonfuls dough about 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes.
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Calories from Fat||150|
|% Daily Value|