I love making cookies….I love eating them when they are still warm fresh from the oven. That makes the little bit of effort required to make them oh soooo worth it!!!
I made two types of cookies: Monster cookies and Cinnamon butter cookies, one happens to be gluten free and the other I doubled then used half as a gluten free version and they turned out almost identical to the flour version….interesting, a gluten free all-purpose flour blend that works almost as well as flour…Doesn’t taste quite as yummy but for those who can’t eat wheat they turned out awesome!
Monster cookies (gluten free)
3 large eggs
1 c sugar (I use half white, half brown)
1/2 tsp salt
1 tsp vanilla
2 c peanut butter (crunchy or smooth)
1/2 c butter, softened
1 c M&M’s (I use half regular, half peanut butter)
1/2 c chocolate chips (semi-sweet, white, peanut butter etc…)
1/4 raisins or nuts (optional)
2 tsp baking soda
4 c quick cook oatmeal (not instant)
Preheat oven to 350 degrees. Grease or line a baking sheet with a baking mat (Silpat silicone mats are amazing for this).
Cream eggs and sugars (use stand or hand mixer). Add salt, vanilla, peanut butter and butter then mix well. By hand, stir in candy and chocolate chips (and raisins or nuts if using). Add baking soda and oats then stir well to combine.
Drop cookies by tablespoonfuls 2” apart on the prepared baking sheets. Bake for 8-10 mins (do NOT over bake) – for softer cookies remove them closer to 8 mins, harder leave them in for 10. Cool for a couple mins before transferring to a wire cooling rack. Once cool, store in air tight container.
Now the buttery cinnamon recipe…..
Mrs. Field’s Cinnamon Butter Cookies
Topping: In a small bowl mix 3 tbsp white sugar with 1 tbsp cinnamon, set aside
2 1/2 c flour
1/2 tsp baking soda
1/4 tsp salt
1 c salted butter, softened
1 c brown sugar
1/2 c white sugar
2 tsp vanilla
Preheat oven to 300 degrees; while the oven warms up, grease or line your baking tray. Mix topping in a small bowl then set aside.
In a medium size bowl mix flour, soda & salt – set aside. In a large bowl cream butter and sugars scraping the sides of the bowl to ensure it is all well combined to a grainy paste. Add eggs and vanilla, mix well. Add dry ingredients to wet and combine well but do not over mix.
Roll dough into 1” balls then toss them in the cinnamon sugar topping before placing them on the tray 2” apart. Bake for 15-20 mins. Cool for a couple mins before placing them on cooling racks.
I often make the cinnamon butter cookies at Christmas time and give them away as part of a treat bag along with their gift. These are def special enough!!
**For the gluten free version, I made the cookies as is but then replaced the all purpose flour with an all purpose gluten free flour blend (bought at Bulk Barn) and look at how similar they turned out….one tip I found was that because the dough was not as firm as the regular recipe that chilling the dough made it easier to work with. So throw the batter in the fridge for an hour before baking…..
Both cookies freeze well….that is if there are any left to freeze!!! Enjoy…..