Old Fashioned Oatmeal Chocolate Chip Cookies (gluten Free)

My goal with these was to create a delicious (but basic) oatmeal chocolate chip cookie that used old fashioned ingredients, but with half the amount of sugar normally used in cookies. I think they are fantastic...crispy on the outside and just thick enough to prevent the cookie from crumbling. I use bittersweet chocolate chips because they have less sugar than semi sweet or milk chocolate. These are not overly sweet....just enough to taste like a treat :)

1.5 cups certified gluten free rolled oats

3/4 cup certified gluten free oat flour

1/2 cup butter (1 stick), at room temperature

1 egg

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon vanilla

1/4 teaspoon sea salt

3/4 cup bittersweet chocolate chips

1. Preheat your oven to 350 degrees F.

2. In a small bowl, mix the oat flour, baking powder and salt. Set aside.

3. Using the paddle attachment of your stand mixer, cream the butter and sugar until well blended. Add in the egg and vanilla. Mix on medium speed until well mixed.

4. Add in your oat flour mixture and mix until combined. Stop and scrape down the sides of the bowl as needed.

5. Add in the rolled oats and chocolate chips. Stir (on low) to just combine.

6. Drop the dough (about the size of a golf ball) on a parchment paper lined baking sheet.

7. Bake for 15-17 minutes, until just golden.

8. Cool on a wire cooling rack.

Makes 18 (2.5in) cookies. If you wanted to get fancy, these would make amazing ice cream sandwiches! Put the cookies in the freezer for 10 minutes (to harden them up slightly), and then put a scoop of vanilla ice cream in between two cookies. Press gently and either serve immediately, or wrap them in plastic wrap and put them back in the freezer until you are ready to eat them. Let them sit on the counter for about 15 minutes after you take them out of the freezer before serving.

*Note: If you make these too small, they spread out too quickly and get VERY hard/crispy. You have to make them large enough so that the centers stay thick and slightly soft (but not undercooked). I use a cookie scoop to put the dough on the baking sheet and they look just slightly smaller than golf balls before they are baked. Do not flatten them out or press down on the dough, it will spread out on its own in the oven :)