October Is National Cookie Month.  Celebrate With This Fall Cookie Classic.

October Is National Cookie Month.  Celebrate With This Fall Cookie Classic.

October is National Cookie Month.  Celebrate with this fall cookie classic.

Nestle's Oatmeal Scotchies

Yield: about 4 dozen cookies

1 1/4 c. Gluten Free all-purpose flour*

1/4 tsp. xanthum gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. butter or margarine, softened

3/4 c. granulated sugar

3/4 c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 c. Gluten Free quick or old-fashioned oats*

1 2/3 c. Butterscotch flavored morsels

1.  Preheat oven to 375 degrees.

2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.

3.  Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.

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carefreeglutenfree - Carefree Gluten Free
Carefree Gluten Free

Simple recipes modified for an allergen-free lifestyle.

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