Oatmeal Chocolate Chip Cookies

   I have an oatmeal cookie recipe (my monster cookie) that is gluten free that I love to make (and eat!), but I was making some cookies for a rehearsal for Into The Woods, and someone there has a peanut allergy, so my usual cookies, which used peanut butter, were out. I wasn't sure if this person could have any other nuts, but I didn't want to risk it. 
   So, after some web-searching and experimenting, these little yummies came to be. 

 Oatmeal Chocolate Chip Cookies

Ingredients: 

• 3/4 cup all purpose gluten free flour blend (I use Bob's Red Mill)
• 3/4 Cup oat flour (I whirl the oats around in my blender until it is flour)
• 1 tsp corn starch
• 2 large Eggs
• 1 tsp Cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp Vanilla
• 1/2 cup Granulated Sugar
• 1 cup Brown Sugar
• 1 cup Butter, softened
• 3 cups Gluten Free Rolled Oats
• 1 Cup chocolate chips

Method:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
2. Beat butter and sugars together until smooth. 
3. Add vanilla and eggs; beat well. 
4. In a separate bowl, whisk together the flour, corn starch, salt, cinnamon, and baking soda. Stir flour blend into wet ingredients. 
5. Add oats and chocolate chips and mix well. 
6. Using a tablespoon scoop, or a regular tablespoon, place dough 2 inches apart onto the prepped baking sheet. 
7. Bake for 9 minutes, or until slightly brown around edges (they will look underdone, but let 'em be. They will cook a bit more as they cool). Cool for 5 minutes then transfer to wire rack.
   

Makes roughly 40-45 small cookies. For bigger cookies, use a 2 tablespoon scoop, and bake for 12-14 minutes. 

   Have a safe and fun Victoria Day weekend!