Gluten-Free Chocolate Chip Oatmeal Cookies

Name: Gluten-Free Chocolate Chip Oatmeal Cookies
Prep time: 1 h
Total time: 1 h 10 min
Yield: 36
Ingredients: 1/2 cup butter; 2 tablespoons canola oil; 2 1/2 cups gluten-free quick-cooking oats; 1 cup Betty Crocker™ Gluten Free all-purpose rice flour blend; 2 teaspoons xanthan gum; 1 teaspoon gluten-free baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup packed brown sugar; 3/4 cup granulated sugar; 2 eggs; 1 1/2 teaspoons gluten-free vanilla; 2 cups dark or semisweet chocolate chips

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Prep 60 min
Total 1 hr 10 min
Ingredients 13
Servings 36

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The classic cookie duo of oatmeal and chocolate chips goes gluten free using Betty Crocker™ Gluten Free all-purpose rice flour blend.

Ingredients

1/2 cup butter
2 tablespoons canola oil
2 1/2 cups gluten-free quick-cooking oats
1 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 1/2 teaspoons gluten-free vanilla
2 cups dark or semisweet chocolate chips

Directions

1

Heat oven to 350°F. In 1-quart saucepan, melt butter over medium heat. Cook, swirling pan occasionally, until butter is golden brown. (Watch carefully, as it can change from browned to burnt quickly.) Remove from heat. Beat in canola oil with whisk. Pour into small bowl; set aside to cool 10 minutes.
2

Meanwhile, in medium bowl, mix oats, flour blend, xanthan gum, baking powder, baking soda and salt.
3

In large bowl, place sugars. Add butter mixture. Beat with electric mixer on medium speed until well blended. Add eggs and vanilla. Beat until well blended. Stir in oat mixture until well blended. Stir in chocolate chips. Let dough stand 15 minutes.
4

On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart.
5

Bake 10 to 12 minutes or until light golden brown (centers will be soft). Cool 5 minutes; remove from cookie sheets to cooling racks. Store tightly covered.

Expert Tips

tip 1
Short on time? Skip browning the butter. Simply soften butter instead, and blend in with the sugars as directed.
tip 2
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

160 Calories, 7g Total Fat, 1g Protein, 23g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Cookie

Calories: 160

Calories from Fat: 60

Total Fat: 7g; 10%

Saturated Fat: 3 1/2g; 17%

Trans Fat: 0g

Cholesterol: 15mg; 6%

Sodium: 90mg; 4%

Potassium: 70mg; 2%

Total Carbohydrate: 23g; 8%

Dietary Fiber: 1g; 5%

Sugars: 15g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

The classic cookie duo of oatmeal and chocolate chips goes gluten free using Betty Crocker™ Gluten Free all-purpose rice flour blend.