Here it is, a gluten-free version of our 2015 Recipe of the Year. These cookies are tender and mildly chewy, packed with chips, and go beyond the standard chocolate chip cookie with the addition of nutty tasting oats.
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
Beat together the butter and sugars until smooth.
Add the egg and vanilla, beating to combine.
Whisk together the flour, oats, baking powder, baking soda, xanthan gum, and salt, and add to the butter mixture in the bowl.
Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
Stir in the chocolate chips.
Scoop the dough by the teaspoonful onto the prepared baking sheets; a teaspoon cookie scoop works well here. Leave about 1 1/2" between cookies.
Bake the cookies for 13 to 14 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.
Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.
