Ingredients
1
package (14 oz) Immaculate Baking Co.™ Gluten-Free Refrigerated Double Chocolate Cookie dough
1/3
cup cocktail peanuts
1
cup gluten-free candy-coated milk chocolate candies
1
package (14 oz) Immaculate Baking Co.™ gluten free peanut butter cookie dough
1/3
cup gluten-free old-fashioned oats
1/4
cup dark chocolate chips
Preparation
Heat oven to 325°F.
In large bowl, break chocolate cookie dough into small pieces. Let stand 15 minutes. Using spoon or hands, mix in peanuts and 1/2 cup of the candies until well blended. In another large bowl, using spoons or hands, mix peanut butter cookie dough, oats, chocolate chips and remaining 1/2 cup candies with wooden spoon.
Shape 31 level measuring tablespoons of each cookie dough. For each cookie, press together 1 of each dough, and shape into a ball. Place 2 inches apart on ungreased cookie sheets; flatten slightly with hand.
Bake 13 to 16 minutes or until light golden brown around edges. Cool on pan 5 minutes. Remove to cooling rack to cool completely, about 30 minutes. Store in airtight container at room temperature.
