Yield: 3 dozen cookies
½ cup butter
½ cup dark brown sugar, packed firmly
1 egg
1 T milk
1 cup cornstarch
¾ tsp. baking soda
1 T baking powder
¼ tsp. salt
1 tsp. vanilla extract
1¼ tsp. xanthan gum
1 cup GF rolled oats
1. Preheat oven to 375º. Grease a cookie sheet.
2. Cream butter and sugars in an electric mixer. Add the egg and beat well, until light and thick.
3. Add the rest of the ingredients until thick and creamy.
4. Drop by rounded spoonfuls onto the prepared pan, pressing to ¼-inch thickness with moist fingers.
5. Bake for 9-10 minutes, until lightly browned. Transfer to a cooling rack and cool completely.
½ cup butter
½ cup dark brown sugar, packed firmly
1 egg
1 T milk
1 cup cornstarch
¾ tsp. baking soda
1 T baking powder
¼ tsp. salt
1 tsp. vanilla extract
1¼ tsp. xanthan gum
1 cup GF rolled oats
1. Preheat oven to 375º. Grease a cookie sheet.
2. Cream butter and sugars in an electric mixer. Add the egg and beat well, until light and thick.
3. Add the rest of the ingredients until thick and creamy.
4. Drop by rounded spoonfuls onto the prepared pan, pressing to ¼-inch thickness with moist fingers.
5. Bake for 9-10 minutes, until lightly browned. Transfer to a cooling rack and cool completely.