Oatmeal Chocolate Chip Cookies
Source of Recipe
Baking Beauties
List of Ingredients
1 cup margarine, softened
2 cups brown sugar (packed)
2 eggs
1 tsp vanilla
2 1/4 cups gluten-free flour mix (see Note)
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
2 cups certified gluten free rolled oats (I use quick cook oats)
2 cups gluten free chocolate chips
Recipe
Preheat oven to 350 degrees F.
Cream together the softened margarine and the brown sugar.
Add eggs, one at a time. Mix until blended. Stir in vanilla.
In a large bowl, combine gluten-free flour, xanthan gum, baking powder and baking soda. Stir to blend.
Stir dry ingredients into margarine/sugar mixture.
Add the rolled oats and chocolate chips, and stir to combine all ingredients.
Using a cookie scoop (or two tablespoons), drop cookies onto parchment lined cookie sheets.
Bake in preheated oven for 11-12 minutes, depending on your oven. You want them to be slightly browned around the outside, but still slightly moist in the middle.
Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack.
Cool completely, then store in an airtight container.
NOTE: The all-purpose gluten-free flour mix that I use is from Cybele Pascal.
It is as follows:
4 cups superfine brown rice flour
1 1/3 cups potato starch (not flour)
2/3 cup tapioca starch
Combine all ingredients in a large zipper seal bag. Shake to distribute evenly.
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