Here's the recipe again if you missed it back in January.
Warning: Do not make these if you love peanut butter! ♥
Oh..and they are pretty tasty if you throw in a handful of raisins too!
Evan's Flourless Peanut Butter Oatmeal Cookies
gluten free/casein free version
15 oz jar Skippy Natural Chunky Peanut Butter
1/2 cup Earth Balance Buttery Spread, softened
1 cup brown sugar
1 cup sugar
1 tsp vanilla
1 tsp honey
2 tsp baking soda
1 cup Enjoy Life mini chocolate chips
4 1/2 cups Bob's Red Mill gluten free oatmeal
Preheat oven to 350 degrees.
Mix butter, peanut butter and sugars in a large mixing bowl until creamed together. Add eggs, baking soda, honey and vanilla. After well mixed, add chip and finally oatmeal.
Drop dough onto cookie sheet using a dropper or by rounded Tablespoon. Flatten a little as they do not spread much. Bake about 7 minutes. Barely brown for soft cookie. Brown a little more for crispy cookies.
The recipe is easily converted back just use regular butter, oats and chocolate chips.
I came across a blog, Heavenly Homemakers and I'm linking this blog entry into her Gluten Free Recipe Parade. So if you are eating gluten free, go and check out her blog.
I did get good news last night. I did get first place in the local Weight Loss Challenge. I lost 24.6# during the challenge and am 34 inches less. I was hoping for more pounds lost, but am extremely happy with the inches.
I did finish designing and printing the inserts for Dani's graduation earlier in the week.
I must have tried 100 fonts in a 1000 different sizes. After many failed attempts, I was happy with this.
I was impressed that her name fit perfectly in the opening of the card. That was not planned, but I love the way it looks.
I have been addressing envelopes during my free time. I'm almost done. I think. LOL