Cummulative Rating Servings
Makes about 2 dozen cookies Difficulty
Easy
Ingredients
1-1/4 cup gf flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 tsp salt 4 Tablespoons unsalted butter, at room temperature 1/4 cup canola oil 1/4 cup sugar 1/2 cup brown sugar 1/2 tsp vanilla 2 eggs 1/2 bag Hersheys chocolate chips 1/2 cup toasted walnuts, coarsely chopped
Directions
Preheat oven to 375°F. Lightly grease a baking sheet; set aside.
In a medium bowl, combine gf flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat butter and oil until smooth. Add granulated sugar and brown sugar; continue beating until blended. Add vanilla and eggs; beat until incorporated. Add dry ingredients to batter and continue to blend until mixed. Using a wooden spoon, stir in chocolate chips and toasted walnuts.
Drop batter (See 'Tips' for flour information) in generous tablespoons onto baking sheet. Bake for 8-10 min.
Let cool briefly, then remove cookies from baking sheet and cool completely on a cooling rack. Repeat process with remaining batter.
Tips
We used The Gluten Free Pantry's Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).
The batter will be a lot wetter than wheat-based chocolate chip cookie batter.
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