After all our years together, I no longer really need to ask #besthusbandever (yep, he has his own hashtag ;-) what he would like for dessert. The conversation always goes like this:
Me: "What would you like for dessert?"
#besthusbandever: "Can you make chocolate chip cookies?"
Me: "Sure, I would be happy to make chocolate chip cookies."
#besthusbandever: "Peanut butter chocolate chip cookies?"
Me (knowing where this is going): "Why of course I can make you peanut butter chocolate chip cookies..."
#besthusbandever: "Peanut butter butterscotch chocolate chip cookies?"
Peanut butter butterscotch chocolate chip cookies (also known as Zach's everything cookies) have remained my hubby's favorite cookie since he "invented" them the first year we were dating. Through the years I have baked many incarnations of these luscious cookies, and this lovely version is the very latest. Gluten free, flourless, and devoid of any added oil other than the peanut butter, it's almost a healthy cookie, and indeed if you leave out the butterscotch and use just a bit of dark chocolate they are a rather virtuous little treat...
Gluten-Free Peanut Butter Cookies
(Adapted from http://www.ambitiouskitchen.com/2013/03/peanut-butter-oatmeal-chocolate-chip-cookies-flourless-no-butter/)
2/3 cup rolled oats
1 teaspoon baking soda
1 cup creamy peanut butter
2/3 cup raw turbinado sugar
1 1/2 teaspoons vanilla
2 large eggs
1/3 cup chocolate chips
1/3 cup butterscotch chips (or additional dark chocolate chips)
~ Preheat oven to 350 degrees F.
~ Mix together the oats and baking soda, and set aside.
~ Beat the peanut butter, sugar, eggs and vanilla until smooth.
~ Mix in dry ingredients.
~ Gently fold in chocolate chips and butterscotch chips.
~ Use a cookie scoop or your hands to drop the cookie dough onto a greased baking sheet.
~ Bake cookies for 11 minutes, and remove when the dough is set and the edges barely begin to turn a golden brown. Allow to cool on wire racks - or enjoy right away!
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