Gluten-Free Chocolate Chip Cookies Recipe

 My daughter says these are the best she's ever eaten and that I had to post the recipe. So here it is. The biggest secret is to let the dough chill in the fridge for at least 6 hours.

GF Chocolate Chip Cookies

1/2 c. butter, softened
1 c. brown sugar
1/2 c. white sugar
1/2 t. salt
1 t. baking powder
1/2 t. baking soda
1 t. vanilla extract
2 eggs
1 c. almond flour
1 1/3 c. GF flour blend (1-to-1 mix, I like the ones that are mostly rice flour)
2 c. milk chocolate chips

Cream butter, sugars, salt, baking powder, baking soda, and vanilla until well blended, at least 2-3 minutes. Add eggs; beat for several minutes until very light and fluffy.

Stir in flours and chocolate chips.

Cover tightly and refrigerate at least 6 hours, better if overnight or even 24 hours.

Remove from the fridge and let stand for about 30 minutes at room temperature.

Scoop out tablespoons of dough, place on greased baking sheet. They will spread a bit so don't crowd them.

Bake at 350° for 10-12 minutes, until very lightly browned. Let cool on the sheets for at least 5 minutes before transferring to a cooling rack to finish cooling. Handle gently because they do tend to crumble.

Thursday Recipe - Oatmeal Chocolate Chip Cookies

This is from my trusty old church cookbook. At least the original version is. I've changed things up a bit. They call it Mrs. Fields' Chocolate Chip Cookies. The story is that someone wrote to Mrs. Fields and asked for her recipe. She sent it along with a bill for $10,000. So the woman shared the recipe with everyone, figuring if she was going to pay that much for it, she was going to make sure everyone got their money's worth. The story probably isn't true, but this is still a very tasty version of chocolate chip cookies.

Oatmeal Chocolate Chip Cookies

1/2 c. butter, softened
1/4 c. shortening
1 c. brown sugar
3/4 c. white sugar
1/2 t. salt
2 t. baking powder
1 t. vanilla
2 eggs
1 c. white all-purpose flour
1 c. whole wheat flour
2 1/2 c. oatmeal, instant or quick-cooking are best for this recipe
2 c. chocolate chips

Cream butter, shortening, and sugars until light and fluffy. Add salt, baking powder, vanilla, and eggs. Beat until very creamy. Stir in flours, oatmeal, and chocolate chips. Scoop onto a greased cookie sheet. Bake at 375° for 8-9 minutes, until barely browned on the edges. Let cool for a few minutes before removing from the cookie sheet.

Thursday Recipe - Cookie Bars

Happy Thanksgiving! May your turkey be perfect, your yams be yummy, and you never run out of pie.

If it isn't obvious from my recipe postings, I adore cookies. I also can't follow a recipe to save my life. Well, maybe if the stakes were that high...

Anyway, I wanted cookies the other day so I whipped out a recipe that looked tasty. Then realized I didn't have any M&Ms, the recipe only used one egg and my chickens are plopping out way more than one a day, the recipe called for all white flour something I just can't do anymore, I softened a whole cup of butter instead of a half, and I really didn't want to scoop out individual cookies. So instead I ended up with these.

Milk Chocolate Cookie Bars

1 c. butter
1 c. brown sugar
1/4 c. white sugar
2 eggs
1 t. baking soda
1/2 t. baking powder
1 t. salt
1 t. vanilla
2 c. quick oats
2 c. whole wheat flour
1 c. milk chocolate chips

Cream butter and sugars. Add eggs, baking soda, baking powder, salt, and vanilla. Beat until very light and fluffy, about 3 - 5 minutes. Stir in oats, wheat flour, and chocolate chips. Spread in greased 9x13 cake pan. Bake at 350° 25-30 minutes, until center is barely set. Let cool before devouring.