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
6 ounces semi-sweet chocolate chips*
1/2 cup (100 g) granulated sugar
1 cup (218 g) packed light brown sugar
2 1/2 cups (250 g) certified gluten free old fashioned rolled oats
10 tablespoons (140 g) unsalted butter, at room temperature
2 eggs (120 g, 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. Place the chocolate chips in a medium-sized bowl, add one tablespoon of the whisked dry ingredients, and toss the chips to coat them evenly. Set the chips aside. Add the granulated and light brown sugars to the large bowl of dry ingredients, and whisk again to combine well, breaking up any lumps in the brown sugar. Add the oats, and stir to combine well. Add the butter, and mix until combined (the butter will just moisten all of 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. Add the chocolate chips and reserved dry ingredients to the dough, and mix to distribute the chips evenly throughout.
Divide the dough into 24 equal pieces, each about the size of a golf ball, on the prepared baking sheets, about 2 inches apart. 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. Original recipe tweaked slightly (reduced oats and increased butter a bit). Method unchanged, photos all new.