Continued from last week, it’s back to that lovely afternoon of holiday baking at my friend, Keri Newell’s house. It was a cold day in Woodland Hills but the house was warm with a glowing fire in the fireplace and twinkling lights on the Christmas tree.
Keri had suggested making gluten free oatmeal cookies with a twist. She had tried these before but did not have a recipe for them so I made one up and we tried them and we tried them and we tried them! We could not stop eating these delicious cookies!
So, here’s what we did . . .
Blueberry Butterscotch Oatmeal Cookies Gluten Free
1 Cup butter softened
1 Cup brown sugar packed
½ cup organic sugar
2 teaspoons vanilla extract
2 eggs
1 Cup all-purpose gluten free flour
1 tsp baking soda
½ tsp xanthan gum
1 tsp salt
3 cups quick cooking oats
1 cup dried blueberries
1 cup butterscotch or chocolate chips
In a small mixing bowl, we combined flour, baking soda, salt, xanthan gum and combined them well using the Masha.
In a separate mixing bowl, we combined butter, brown sugar and organic sugar. We creamed the ingredients using the Masha.
Next, we added vanilla and eggs and blended them with the Masha.
Then, we added the flour mixture to butter mixture and blended with the Masha. Lastly, we added oats, blueberries and butternut scotch chips and stirred them in.
We dropped teaspoon sized balls of the dough onto cookie sheets and baked them at 325 for 12-15 minute