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January 11, 2012

Gluten Free Chocolate Chip Butterscotch Oatmeal Cookies

These are salty, sweet, chewy, and full of flavor and so yummy with a big glass of milk! I also justify eating them for breakfast because they have OATS in them, I may not be the best influence but hey just being realistic :) I used Bob's Red Mill Old Fashion Rolled Oats. Find a location near you that carries Bob's Red Mill products by clicking HERE. I also used Authentic Foods Brown Rice Flour Superfine, and xanthan gum, both a MUST in gluten free baking!


Bob' Red Mill Old Fashioned Rolled Oats:


1 1/2 cups Authentic Foods Brown Rice Flour Superfine
1 tsp xanthan gum
2 eggs
1 tsp cinnamon
1/2 tsp sea salt
1 tsp baking soda
1 tsp vanilla
1/2 cup granulated sugar
1 cup brown sugar
1 cup butter (softened)
3 cups Bob's Red Mill Gluten Free Rolled Oats
1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels

1. Preheat over to 350 degrees F. Beat butter and sugars together until smooth. Add vanilla and eggs, beat well.

2. In a separate bowl, blend flour, cinnamon, baking soda, sea salt, and xanthan gum. Stir flour blend into wet ingredients.

4. Add oats, chocolate and butterscotch morsels and mix well.

5. Spoon round tablespoons of dough onto un-greased cookie sheet.

6. Bake for for 12 - 14 minutes, or until golden brown. Cool one minute then transfer to wire rack.