This modern take on a classic cookie is one of my favourite gluten free cookies to whip up quickly. Not only does it combine two different types of chocolate, it is very versatile and can be changed to add raisins to create oatmeal raisin cookies without any other modifications.
Equipment
Stand Mixer You can use a hand mixer if you do not have a stand mixer
Cookie Sheets with Parchment Paper
Ingredients
300GramsBob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour
1TspCinnamon
1TspBaking Soda
½TspSalt(Omit if using salted butter)
230GramsButter - Softened
220GramsLight Brown Sugar
200GramsSugar
2Tspvanilla
2Eggs
300GramsGluten Free Oats
300GramsChopped Chocolate(I do a mixture of milk and dark chocolate, however you can do any kind of chocolate you would like)
Instructions
Preheat your oven to 350F. Line baking sheet with parchment paper.
Add the butter to the stand mixer bowl. Cream on medium for 2 minutes until it has turned a lighter colour.
230 Grams Butter - Softened
Add brown sugar, granulated sugar and vanilla to the mixer bowl. Cream for 2 more minutes. Scrap down the sides of the bowl as needed.
Using an ice cream scoop, scoop the dough and place it on the parchment lined baking sheet a couple inches apart. I can usually fit 6 cookies per baking sheet.
Bake for 13 minutes, or until cookies are lightly brown on the edges. Once baked, let them rest on the baking sheet for a couple of minutes and then transfer them to a wire cooling rack.