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!