1⅓ cups large flake rolled oats (old fashioned- not quick)
½ teaspoon ground cinnamon
2 tsp baking soda
Instructions
In a large bowl mix together the eggs, peanut butter, brown sugar and vanilla with a wooden spoon or mixer until well combined.
In a separate bowl whisk together the oats, cinnamon, and baking soda. Add the dry ingredients and slowly mix until everything is combined.
Chill the cookie dough for 30 minutes.
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Scoop the dough, about 1½ Tablespoons each, onto prepared baking sheet. Gently press down on the dough balls with a fork to slightly flatten.
Bake for 10-12 minutes. The cookies should look very soft and under-baked yet just starting to turn brown around the edges.
Let rest on the baking sheet for 10 minutes before removing to a rack to cool completely.
Recipe by Chateau Elma at https://www.chateauelma.com/peanut-butter-oatmeal-cookies-gluten-free