Gluten Free Chocolate Chip Peanut Butter Oatmeal Cookies!

Now if that isn't a mouthful to say I don't know what is but the mouthful you get of this cookie is really awesome when you bite into it.  I found a cookie recipe on Martha Stewart.com for the cookie but of course it wasn't gluten free so I modified it and made it mine.

GF  Chocolate Chip Peanut Butter Oatmeal Cookies

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup all purpose gluten free flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup natural peanut butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cups pecans
• 12 oz semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in pecans and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

Modified from a Martha Stewart recipe 

Bet you can't eat just one!