Makes: Twenty 3½-inch cookies
1 cup GLUTEN-FREE ALL-PURPOSE FLOUR
1 cup gluten-free old-fashioned oats
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter or shortening, at room temperature
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
½ cup chopped walnuts, optional
1. Preheat the oven to 350º. Line two baking sheets with
parchment paper. In a small bowl, whisk together the flour, oats, baking power,
baking soda and salt.
2. In a large bowl and using a fork, cream together the
butter, brown sugar and granulated sugar. Beat in the egg and vanilla.
Gradually mix in the flour mixture; stir in the chocolate chips and walnuts, if
using.
3. Form the dough into a log and wrap tightly in plastic
wrap (if the dough is too soft to handle, refrigerate for about 30 minutes
before shaping). Refrigerate until firm, about 1 hour, then slice into ½-inch rounds. Place 8 dough slices about 2 inches apart
onto the prepared baking sheets. Bake until golden at the edges, about 12
minutes.