2 1/4 cups gluten-free flour mix (see Note) OR 1 1/2 cups brown rice flour, 1/2 cup potato starch, and 1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups certified gluten free quick-cook oats
2 cups gluten free chocolate chips (or 1 cup chocolate chips and 1 cup plain M&M's)
Preheat oven to 350 degrees F.
Cream together the softened margarine and the brown sugar.
Add eggs, one at a time. Mix until blended. Stir in vanilla.
In a large bowl, combine gluten-free flour, xanthan gum, baking powder and baking soda. Stir to blend.
Stir dry ingredients into margarine/sugar mixture.
Add the rolled oats and chocolate chips, and stir to combine all ingredients.
Using a cookie scoop (or two tablespoons), drop cookies onto parchment lined cookie sheets.
Bake in preheated oven for 11-12 minutes, depending on your oven. You want them to be slightly browned around the outside, but still slightly moist in the middle.
Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack.
Cool completely, then store in an airtight container.
The all-purpose gluten-free flour mix that I use is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper seal bag. Shake to distribute evenly.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2010/09/gluten-free-oatmeal-chocolate-chip-cookies.html