These may be the fastest oatmeal cookies ever! And they are gluten free.
1/2 c chunky peanut butter
1/2 c packed brown sugar
1-1/4 c quick-cooking oats
1/2 tsp baking soda
1/4 c chocolate chips
In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda and chips to creamed mixture; mix well.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly.
Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.
2 dozen cookies
This one came from Sunset Magazine. I love the combo of sweet cherries with the farro and almonds, perfect with a roast chicken.
1 c farro, rinsed
1/4 c white balsamic vinegar
3 TBSP olive oil
Salt and pepper
2 c cherries, pitted & halved
1/2 c feta, crumbles
1/4 c slivered almonds, toasted
1/2 small red onion, sliced thin
1/4 c chopped mint
Cook farro according to package and cool. Toss with remaining ingredients and serve.
Serves 4 – 6
This is from The Cake Keeper book by Lauren Chattman. The combo of coconut and pineapple is amazing!
1 1/2 c toasted unsweetened coconut
1 c fat free sour cream
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking side
1/4 tsp salt
1/2 c butter, softened
1/2 c coconut palm sugar
1 20 oz can crushed pineapple, drained
1/2 c powdered sugar
1 TBSP lime juice
Preheat oven to 350. Spary a Bundt pan.
Combine butter and sugar, beat until fluffy in a stand mixer, about 2 minutes. Add the eggs one at a time, beating in. Add sour cream and vanilla.
Whisk together flour, salt, baking soda and baking powder. Add to wet ingredients. Add pineapple and coconut and beat until combined. Scrape into Bundt pan.
Bake for 50 – 70 minutes. Let cool 15 minutes and invert into a plate.
Whisk together glaze and drizzle over the top.
Serves 8 – 10.