If you are snowed-in, here's a gluten-free cookie recipe that will tide you over until spring...or at least until the next big thaw. This recipe makes a lot of cookies--enough to share a large plateful with the neighbor who plows your driveway and the brother-in-law who pops in for dinner, with plenty leftover for the remainder of the week.
Preheat the oven to 350.
2 sticks of softened butter
1 cup of sugar (I use sucanat, and cut the quantity slightly)
1 cup of brown sugar
Add (in this order, mixing well all the while):
3 eggs (one at a time)
1 tsp vanilla extract
2 tsp baking soda
1.5 creamy peanut butter--or almond butter!
4.5 cups of rolled oats (gluten-free if you need them)
Then stir in chocolate chips, M&Ms, toffee bits, raisins, whatever! I aim for 2 cups of goodies--usually just plain old chocolate chips, which pair so nicely with the peanut butter.
Place in 1 T. balls 2" apart on baking sheets. Mine bake between 5-6 minutes in my oven, and then cool for about 2 minutes before moving to a rack to cool completely.