The original recipe I took this from stated “the best vanilla cookie dough base, ever”. I didn’t think that, though they are very good, I think that using the white and brown sugars will make a huge difference, I used sucanat in place of the sugars the first time and the next time I used the
white and brown sugar. I can definitely see a huge difference in the taste. The sucanat “overpowers” the vanilla flavor. But, either way they are super tasty. My add-ins were chocolate chips and chopped pecans.
1 ¼ cup GF
rolled oats OR 1 cup oat flour
1 cup GF
Flour Blend (I used the White Flour Blend from cookbook)
xanthan (omit if in your blend)
butter, softened (1 ½ sticks)
½ cup sugar
½ cup brown
1 egg, room
cup chocolate chips + ½ cup chopped pecans
cup white chocolate chips + ½ cup dried cranberries
cup chocolate chips + ½ cup white chocolate chips
cup butterscotch chips
cup M & M’s
in food processor until finely ground.
bowl put oat flour, flour, xanthan, baking soda, baking powder and salt. Whisk
together, set aside.
In a large
bowl or mixing stand bowl cream butter
beat until creamy. Add sugar and brown sugar and beat until
light and fluffy.
ingredients, mix well.
choice of add-ins, mix until combined.
in fridge for 30 minutes.
sheets with parchment paper.
Use 1 Tablespoon
scoop to make cookies. Leave room
between each cookie for spreading. Bake