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Prep 35min
Total1hr35min
Servings20
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Ingredients
1
cup gluten-free old-fashioned oats
1/2
cup gluten-free oat flour
1/2
cup brown rice flour
2
tablespoons tapioca flour
1
teaspoon gluten-free baking powder
1/2
teaspoon baking soda
1
teaspoon salt
1/2
cup butter, softened
1/2
cup packed brown sugar
1/4
cup granulated sugar
1
egg
1
teaspoon pure vanilla
1
cup miniature semisweet chocolate chips
1/2
cup chopped walnuts
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Steps
1
In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
2
Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
3
Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
4
Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.
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You can refrigerate the cookie dough log up to 1 week or freeze in resealable freezer plastic bag up to 2 months. If frozen, there’s no need to thaw the dough before slicing and baking.
And, instead of shaping the dough into a log and chilling it, you can simply drop the dough by rounded tablespoonfuls onto the cookie sheet and bake.
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