Gluten-Free Oatmeal Chocolate Chip Cookies... my favorite.

i got up today and made my husband breakfast and packed his lunch. i pretty much do that every day and i love it. it saves a ton of money too, knowing he isn't eating out like everyone else he works with seems to be. i don't know how they manage that each day. anyway, after that i looked around the kitchen and tried to figure out what i wanted for breakfast. nothing sounded good, so i went with a smoothie with spinach, banana, mango, and milk. at least there are some nutrients to start the day! after that? well...i made oatmeal chocolate chip cookies. they are pretty much my favorite cookie, but i never have been able to get the recipe right after going gluten free. they are always too something - too crispy, too crumbly, too weird. i recently picked up a new gluten free flour blend (it was less than four dollars at trader joe's, and i was excited to find something so cost effective!) and some bob's red mill xanthan gum (also on sale, from a different store). i used the gluten free flour blend recently to make chicken tenders (that's another post) and i rather enjoyed it. so i looked up a couple of recipes and ended up making my own anyway. go figure. by the way, oatmeal cookies must be thick and chewy. or else.

thick and chewy gluten free oatmeal chocolate chip cookies

1/2 cup softened butter (1 stick)

1 cup light or dark brown packed brown sugar (i used dark, i love the flavor)

1 large egg

1 tsp vanilla extract

1 cup gluten free flour blend (any cup for cup replacement will work here;

i used the trader joe's house blend, but i also like bob's red mill all purpose gluten free flour)

1/4 tsp xanthan gum

1/2 tsp baking soda

1/4-1/2 tsp salt (to taste)

1 1/2 cups gluten free rolled oats

1 cup semi-sweet chocolate chips

optional: 1/2 tsp cinnamon, 1/2-2/3 cups walnuts

cream butter and sugar until smooth with electric mixer or beater. add egg, vanilla, baking soda, salt, and cinnamon if using. continue to beat it up until it's smooth. add xanthan gum, continue beating. add oats 1/2 cup at a time. then add flour, 1/2 cup at a time. once fully incorporated, add chocolate chips and combine. refrigerate mixture for around 30 minutes and preheat oven to 350. 

 use a cookie scoop or tablespoon to make rounded mounds of cookie dough on a sprayed cookie sheet or silicone cookie mat. parchment paper would also work here. (i found my silicone cookie mat at target for only $10 and i love it!) by the way, the dough is quite stiff, and i may have bent my cookie scoop a little out of shape. so, you know, watch out for that.

bake for 8-12 minutes, watching closely. cookies are done when barely beginning to brown and are set. allow to cool for a few minutes before removing to rack. store in airtight container.

as you can see, they didn't stay as fat as i would have liked. however, they still are super chewy and soft. i may add more leavener next time, but i definitely would call these a big success!