Gluten Free Peanut Butter Oatmeal Chocolate Chip

1 cup soft butter
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
5 cups gluten free oats (blended to powder form)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 ounces grated milk chocolate
2 cups milk chocolate baking chips

Cream butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t over-mix. Add dry ingredients including grated chocolate all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Stir in baking chips. Scoop out approximately 24-  2” balls of dough. Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 10+ min. Drizzle with additional melted chocolate as desired. 

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