1/2 cup butter, softened
1 cup firmly packed dark brown sugar
3/4 cup sugar
2 cups creamy peanut butter
3 large eggs
1 teaspoon vanilla extract
4 1/2 cups gluten-free rolled oats, divided
2 teaspoon baking soda
1/4 teaspoon salt
1 (11.5-ounce) package chocolate chunks, divided
1 1/2 cups coarsely chopped pecans
1. Preheat oven to 350`.
2. Beat butter at medium speed of an electric mixer until creamy; add sugars, beating well. Add peanut butter, eggs and vanilla; beat well. Add 4 1/4 cups oats, baking soda and salt, and stir well. Stir in 1 1/4 cups chocolate chunks and pecans.
3. Drop dough by the 1/4 cup 4-inches apart onto parchment line cookie sheets. Lightly press cookies with fingertips into a 3 1/2-inch circle. Press a few additional chocolate chunks into tops of cookies and sprinkle with remaining oats.
4. Bake at 350` for 14 minutes. The centers of the cookies may be a little soft. Cool 3 minutes on cookie sheets; remove to wire racks to cool.
Yield: 2 1/2 dozen cookies
this recipe was adapted from this phenomenal coastal living recipe.