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.

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Next, we added vanilla and eggs and blended them with the Masha.

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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.

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We dropped teaspoon sized balls of the dough onto cookie sheets and baked them at 325 for 12-15 minute

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