I adapted this from a Ghirardelli’s recipe Melissa Reagan shared with me. I just exchanged the regular flour for gluten-free and added one more tablespoon of butter. That’s it. And it worked beautifully. Jackie is eating them as fast as I can bake them!
(If you are not gluten-free and want to try the original recipe, go here. Either way they are way yummy!)
12 ounces Ghirardelli Bittersweet Chocolate Chips
1 cup butter plus one tablespoon, softened (I “defrost” it in the microwave for a few seconds)
3/4 cups packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 cup unsifted gluten-free flour (I used Pamela’s Artisan Gluten-Free Flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
3 cups oats, uncooked
Pre-heat oven to 375°F. In a large bowl (or bowl of stand mixer with paddle attachment), beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, and mix on low speed until incorporated. In separate bowl, stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips. Use a small ice cream scoop to drop onto ungreased cookie sheets line with parchment paper. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 6 dozen 2″ cookies.