GF Chocolate Chip Cookies
Ingredients
- 2 c. brown rice flour
- 1-1/4 - 1-1/2 c. oat flour Start with 1-1/4, but add a little more if the finished dough is too soft.
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. butter 2 sticks, softened
- 3/4 c. sugar
- 3/4 c. brown sugar
- 1 tsp. vanilla
- 2 eggs
- 1 c. semisweet chocolate chips about 6 oz.
Instructions
- Preheat oven to 375.
- Combine flours, baking soda, and salt in a small bowl.
- Beat butter, sugars, and vanilla in a large bowl.
- Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. (This is where you'd add the extra flour if you need it.)
- Stir in chocolate chips.
- Drop by rounded tablespoons (I use a scoop.) onto ungreased baking sheets.
- Bake for 9-11 minutes or until golden brown.
- Let stand for 2 minutes, then remove to a wire rack to cool completely.
Notes
If, like me, you spaz and melt the butter instead of softening it, it will be to your advantage to chill the finished dough for a little while before baking the cookies.
Also, this dough freezes nicely. Put your little balls of dough onto a cool cookie sheet - they don't need to have a lot of space between them - and freeze until solid, then dump them into a zippered plastic bag or other container for longer-term freezer storage. When you want to bake them, just put the frozen balls of dough on a cookie sheet and bake (straight from frozen) according to the original instructions. They may require an extra minute or two, but they should require any other adaptation.