Bake at 350 for 15 minutes or until brown and cooked in the center.
1/2 cup (1 stick) softened butter or margarine
1/2 cup packed dark brown sugar
3/4 cup pure maple syrup
1 1/4 cups smooth or chunky peanut butter (I used Crazy Richards all natural peanut butter- I prefer using peanut butter that the only ingredients are peanuts and salt.
1 teaspoon pure vanilla extract
4 1/2 cups of gluten free rolled oats or gluten free instant oats (I used Bob’s Red Mill gluten free old fashioned rolled oats)
1/2 cup of Bob”s Red Mill Gluten Free 1 to 1 baking flour
2 teaspoons baking soda
1 cup of chocolate chips (I used Ghirardelli dark chocolate chips)
Preheat oven to 350.
I mix by hand, but you can use a mixer…
In a large bowl cream together butter, packed dark brown sugar, pure maple syrup, peanut butter, eggs, and pure vanilla.
Add gluten free rolled oats, gluten free flour, and baking soda. Mix well to combine well. Make sure to scrape the bottom of the bowl.
Stir in chocolate chips and mini M&M’s. Place large spoonfuls onto cookie sheet and bake 15 minutes til golden brown and cooked in the center. Let cook a few minutes before moving to cooling rack.
Makes about 40 large cookies or more if smaller.