I tried a new recipe today! I really enjoyed it. Just put my own spin on it. So, here it is: Martha Stewart’s Soft and Chewy Chocolate Chip Cookies. I pretty much followed her recipe except for a few things.. First, I halved the recipe. I often half recipes, so I am not wasting ingredients on something that I will end up throwing out (if I don’t like it, etc). Secondly, I did something I hadn’t actually done before. I decided to throw in some quick oats to make the cookies a little bit healthier and give it some fiber. Then, I just didn’t measure vanilla extract, so it probably has much more than the recipe called for.
- 1/2 cup (1 stick) salted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup light-brown sugar
- 1.25 cups gluten free all-purpose flour (with a small amount of xanthan gum added – 1/4-1/2 teaspoon)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract (at least, I didn’t measure it)
- 1 large egg
- 1/2 cup gluten free quick oats
- 1 cup semisweet chocolate chips
So, here’s how I decided to do it:
- Melted the butter and mix the sugars in. (It was 1:30 in the morning when I made these babies, so I am sure my family appreciated the “no mixer” required aspect of how I made it.)
- In a small bowl, whisk gluten free flour, xanthan gum, salt, and baking soda.
- Add in vanilla extract and a large egg.
- Add in the dry ingredients you have mixed.
- Once completely mixed, add in oats.
- Finally, add in chocolate chips.
- Allow it to chill for 30 minutes in the refrigerator(yours may not require it, mine did)
- Bake at 350 degrees for 10 mins – roll into 1.5 inch balls, bake them until the edges are golden broken. They should be soft in the middle.