Chocolate Chip Cookies

I feel like you need a good recipe.  And frankly, nothing’s better than a good chocolate chip cookie.  It seems like a staple food, but when it has to be gluten free, you loose a lot of that chewy, crispy texture.

Search no more! I’ve been tweaking this old recipe of Bette Hagman’s for so long, and here’s a great version:

Really! They're Gluten Free!

Really! They're Gluten Free!

GFCCC:

1/2 c. butter, softened

1/3 c. packed brown sugar

1/4 c. white sugar

1 teasp. vanilla

1 egg

3/4 c. white rice flour

1/2 c. sorghum flour

1/2 t. baking soda

1/2 t. baking powder

dash of salt

1/2 c. oats (quick cooking or regular)

1/4 c. shredded coconut

1/2 c. white chocolate chips

1/2 c. semi sweet chocolate chips

1/2 c. slivered almonds (or other nut)

Preheat oven to 375 degrees.

Cream butter and sugar, add egg and vanilla.  stir in all dry ing, then mix in chocolate and nuts.  I use my kitchen aid mixer, because the dough can be a little stiff.

drop dough onto lightly greased cookie sheets.

Bake for 11-12 minutes, until lightly browned and set.

Cool on a cooling rack if you can stand to wait!

This recipe is super versatile, use different nuts, types of chocolate ( m & m’s, anyone?), take out the coconut, whatever! Make a double batch, while you’re at it.  These don’t last long around here…

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