1 package (14 oz) Immaculate Baking Co.™ refrigerated Gluten Free double chocolate cookie dough
1/3 cup cocktail peanuts
1 cup gluten-free candy-coated milk chocolate candies
1 package (14 oz) Immaculate Baking Co.™ refrigerated Gluten Free peanut butter cookie dough
1/3 cup gluten-free old-fashioned oats
1/4 cup dark chocolate chips
Heat oven to 325°F.
In large bowl, break chocolate cookie dough into small pieces. Let stand 15 minutes. Using spoon or hands, mix in peanuts and 1/2 cup of the candies until well blended. In another large bowl, using spoons or hands, mix peanut butter cookie dough, oats, chocolate chips and remaining 1/2 cup candies with wooden spoon.
Shape 31 level measuring tablespoons of each cookie dough. For each cookie, press together 1 of each dough, and shape into a ball. Place 2 inches apart on ungreased cookie sheets; flatten slightly with hand.
Bake 13 to 16 minutes or until light golden brown around edges. Cool on pan 5 minutes. Remove to cooling rack to cool completely, about 30 minutes. Store in airtight container at room temperature.
Use a cookie scoop to make portioning cookie dough even faster and more consistent.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Calories from Fat||90|
|% Daily Value|