Gluten-Free Chocolate Chip-Pecan-Oatmeal Cookies
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
- Cream butter with brown and white sugars in a mixer or by hand.
- 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.
- Refrigerate dough for at least an hour (or longer).
- Preheat oven to 350°F.
- Drop each rounded scoop (don’t flatten) of dough 1-1/2-inches apart on greased cookie sheets (or covered in parchment paper).
- 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.
- 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.
* 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.
