Gluten-Free Chocolate Chip-Pecan-Oatmeal Cookies
Author: Nicole
Ingredients
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk (skim is fine)
  • 2 eggs
  • 2 cups Cup4Cup gluten-free flour
  • 1 teaspoon course sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2-1/2 cups gluten-free old-fashioned oats (not instant)
  • 10 ounces bittersweet chocolate chips
  • 1-1/2 cups pecans, chopped
Instructions
  1. Cream butter with brown and white sugars in a mixer or by hand.
  2. Add the vanilla, milk and eggs. Combine flour, salt, baking soda, and baking powder in a separate bowl; add to the creamed mixture and beat to combine. Stir in the oats, chips and nuts.
  3. Refrigerate dough for at least an hour (or longer).
  4. Preheat oven to 350°F.
  5. Drop each rounded scoop (don’t flatten) of dough 1-1/2-inches apart on greased cookie sheets (or covered in parchment paper).
  6. Bake for 10-12 minutes. Remove them from the oven when they look almost cooked as they will continue to cook a bit on the warm cookie sheet.
  7. Let sit 3-5 minutes on the cookie sheet, then remove to cooling racks.
Notes
* These cookies are both gluten-free and wheat-free.
* I highly recommend taking the time to refrigerate the dough before baking as they will bake into a more "full" cookie – without refrigeration they will be tasty but flat. Gluten-free flour doesn't rise as much so this helps to compensate for that.
* I used Cup4Cup gluten-free flour and Bob's Red Mill Gluten-Free Old Fashioned Rolled Oats.
* Freezes well.
Recipe by Riegl Palate at https://www.rieglpalate.com/gluten-free-chocolate-chip-pecan-oatmeal-cookies/