Gluten-free cookie dough..say what?!

I'm allergic to wheat, I'm allergic to dairy, I'm allergic to soy...actually I'm NOT allergic to any of these food categories, but many people are.

The folks at Cheerios were an Allrecipes product sponsor for the month of November, and I was one Allstar who was tasked with creating a recipe. This particular recipe was to be designated as Gluten-free. Not knowing anything about celiacs or gluten intolerance, I had a crash course in foods safe for those who are following a gluten-free diet.

Light bite...just right!

Simple & Crisp Part II:
In my quest for a suitable pairing for the Simple & Crisp pear crisp I allowed my instincts to guide me.

How sweet it is!

Simple & Crisp I:
When most people think of sweets they often envision cakes, pies, cookies, brownies, cheesecake, and all the other calorie laden desserts out there.

How the cookie crumbles...

I'm not a person who typically eats many sweets.  My sweet tooth was pretty much cured 5 years ago when I took a series of cake decorating classes.  Regardless, from time to time when the urge to bake strikes, I will bake, and indulge.

I'm notorious for finding unusually named recipes and Hobo Cookies are no exception.  They have no flour so I imagine they are considered gluten-free.

The first thing I noticed was that it made 20 DOZEN cookies (240!!!) ...umm I don't need THAT going from my lips to my hips, so I reduced the recipe substantially!   The next thing I noticed was the unusual (translate that to WRONG) quantity of ingredients listed.

I knew that I would have to re-formulate the recipe for it to work.  

Changes are as follows (this is for the FULL batch!).

6 eggs *

4 cups white sugar

4 cups packed brown sugar

1 tablespoon light corn syrup**

1 tablespoon vanilla extract

8 teaspoon baking soda

2 cups butter

3 cups peanut butter

12 cups rolled oats

3 cups semisweet chocolate chips

2 cups m&m's  ***

Beat together the eggs, sugars, butter, vanilla, and peanut butter. Add the baking soda, and beat well. Stir in the oats, chocolate chips and M&M candies.

Place dough by tablespoonfuls on parchment lined cookie sheets. Bake at 350° F (175°C) for 10 minutes. DO NOT OVERBAKE!!!!!!

*The egg quantity may be increased to a total of 8 eggs if it looks TOO crumbly. 

**  I left out the corn syrup, I don't think it would enhance the recipe at all

*** I suggest using the mini m&m's baking pieces.