Kathy and I had been talking about creating a gluten free oatmeal cookie when we received this recipe in the mail from one of our customers on the Western Slope of Colorado. Turns out is was delicious - fortitious indeed! As always a big thank you to our customers who use Cheatin' Wheat Gluten Free Flour in their recipes and then are kind enough to share the results with us. Another important note, be sure you use gluten free oats and gluten free butterscotch chips.
|Source||Cara Lee - Gunnison|
Preheat oven to 350 degrees.
In a small bowl, whisk together the Cheatin' Wheat gluten free flour, salt, cinnamon, gluten free oats, xanthan gum and baking powder; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.
Reduce speed to low; add the vanilla extract.
Add the eggs one at a time mixing on low and scraping between each addition.
Add flour mixture; mix until just combined.
Stir in the gluten free butterscotch chips by hand to avoid breaking/smearing the chips in the batter.
Use a in ice cream scoop or a scale to portion the dough into consistent balls. We like cookies that weigh 1.25 oz. Place them about 2 inches apart on sheet trays lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 12 to 15 minutes.
Try adding toasted walnuts, dried cherries or chocolate chips instead of the gluten free butterscotch chips.
Learn some tips and tricks to make your batch of gluten free cookies great!