Stir, Laugh, Repeat won the Foodie Blogroll giveaway for Barney Butter.  Barney Butter is actually Almond Butter and comes in crunchy or smooth (they sent me a jar of both!).  They also sent a recipe for Barney Butter Oatmeal Cookies which are gluten-free and full of protein.  These cookies are great!

1 1/2 cups firmly packed light brown sugar
1 cup granulated sugar
1 1/2 sticks (3/4 cup) butter at room temp. not melted
3 eggs
1 jar Barney Butter
1 Tbl. light corn syrup
2 tsp. baking soda
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 cups oat flour
2 cups oats
2 cups chocolate chips

Heat oven to 350 degrees.  In the bowl of an electric mixer combine brown sugar, granulated sugar and butter; beat at medium speed until well blended.  Beat in eggs.  Beat in Barney Butter, corn syrup, and extracts.  In a separate bowl sift the oat flour and baking soda.  Gradually add to mixer on low speed.  Remove mixing bowl and stir in oats and chocolate chips by hand.  Drop 3″ apart onto ungreased baking sheets.  Bake for 10 minutes or until just beginning to brown.  Cool on baking sheets.  transfer to cooling racks.  Makes 6 dozen cookies.

OK, this is what I did.  I used the crunchy Barney Butter and old fashion style oats.  I did not have oat flour in the house so I used plain flour.  Remember, if you substitute plain flour for oat flour you are no longer gluten-free.  I also divided the mix in half before adding the chocolate chips.  I wanted some without chocolate chips and some with.  These were both delicious!  Using the old fashion oats added to the nutty texture of the cookies.  These cookies are a must try.

For more recipes and store locations go to Barney Butter