1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
2 1/2 cups (250 g) certified gluten free old fashioned rolled oats
1 cup (218 g) packed light brown sugar
6 ounces semi-sweet chocolate chips*
10 tablespoons (140 g) unsalted butter, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
*The chocolate chips can be replaced by an equal amount (by weight) of raisins for a more traditional cookie.
Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Add the granulated sugar and oats, and whisk again to combine. Add the brown sugar and mix, breaking up any lumps in. Add the butter, and mix with a large spoon, pressing down with the back of the spoon to moisten the other ingredients. Add the beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir, but continue to alternately press the cookie dough with the back of the spoon and stir, until the dry ingredients are nearly absorbed. Add the chocolate chips, and mix to distribute the chips evenly throughout and until the dough is completely integrated.
Divide the dough into 24 equal pieces, each about the size of a golf ball, on the prepared baking sheets, about 2 inches apart. Press each piece of dough with the palm of your hand to flatten it into a disk of about 3/4-inch thick. Place the baking sheets in the freezer until firm, about 15 minutes. Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges). The cookies will still be soft to the touch. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.
Originally published on the blog in 2012 and updated a bit in 2016. Original recipe tweaked slightly (reduced oats and increased butter a bit). Photos and video new.