1cupold fashioned rolled oatsmake sure they are certified GF if baking for persons with allergies
2cupsall purpose flour*
½teaspoonbaking soda
½teaspoonkosher salt
¼teaspooncinnamon
2cupssemi-sweet chocolate chipscheck to make sure they are certified GF
*Gluten-Free Alternative
1¾cupsbrown rice flour
½cuptapioca starch
¼cuppotato starch
1teaspoonxanthan gum
Instructions
In a large size saucepan, (I use a 4 quart pot) melt the butter over medium heat. Once the butter has melted, remove from the heat and add the sugars. Stir until the sugars are well-incorporated and mostly smooth. Chill the mixture in the refrigerator for at least 10 minutes.
While the mixture is chilling, mix together the dry ingredients and set aside. Remove the pot from the refrigerator and stir in the egg, egg yolk and vanilla. Slowly add the dry ingredients and stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Chill the mixture for at least one hour, or until the dough is thoroughly chilled.
Preheat the oven to 325°F. Scoop the dough unto a parchment or silpat lined baking sheet. (Placing the dough back in the refrigerator in between batches.) Bake for 10-12 minutes, larger cookies will require an extra minute or two in the oven. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. Enjoy!