Monster Nut Cookies (my Panera Bread dupe)

These guys don't stick around too long at my house. I knew this would happen. I even tried to prevent it by labeling them "lactation cookies" to keep keep my husband from discovering how delicious they are. I mean, in my defense, nursing a chunky little man means that I need to eat enough to fuel the both of us. If that means a protein-packed chocolatey cookie, or 3, I'm all about it. I was so excited when Panera Bread brought a gluten-conscious choice to their wheat flour filled bakery, but they're a little pricey and I wanted to have some on hand for "emergencies".

1 1/2 cup creamy peanut butter (natural pb doesn't work well, so save yours for pb&j's)

1/2 cup brown sugar, light or dark is up to you

1/2 cup white sugar or sucanant

1 stick of butter, softened

3 large eggs

1 teaspoon vanilla extract

4 1/2 cups GF quick cooking oats*

2 teaspoons baking soda

1 cup 72% cacao bar, coarsely chopped (I buy the 99 cent German dark chocolate bars from ADLI)

1 cup walnuts, coarsely chopped

Preheat your oven to 350 degrees F. In your stand mixer with the paddle attachment, cream the pb, both sugars, and butter. Add eggs and vanilla, mix until combined. Then on the stir setting, slowly add the oats and baking soda. After this point, either hand fold in the chocolate and walnuts with a wooden spoon** or continue on the stir setting if you mixer can handle the thick dough. Spoon out or using a 1 inch cookie scoop, place on parchment lined cookie sheets. Bake for 10-12 minutes. Cool on the cookie sheets for 5 minutes or until cookies are set, then transfer them to wire racks.

They store well in an airtight container for a week and in the freezer for 3 months.

*If you can't find GF quick cooking oats, use the rolled oats and blitz them in your blender or food processor a couple pulses.

**Tip: if you are just transitioning to gluten free baking and cooking, replace your wooden utensils with brand new ones. The wood absorbs and contains any gluten you previously worked with.

#Cookies