GF Mrs Fields Chocolate Chip Cookies recipe

[Guest guest]

Hi there-

I finally decided to try to convert my Mrs Fields Cookies recipe I've

been making since the mid-80's to be GF. They came out really good. I

tried to use some GF baking techniques from other recipes I've

followed. I will probably still continue to experiment with flours,

regrigeration, baking temperatures, etc, but I thought I'd share it

with you in case you are looking for a rich chewy chocolate chip

cookie. I am sure there are other substitutions that can be done to

make it egg and dairy free but I have not tried since I do not have

those restrictions.

Gluten-Free Mrs Fields Chocolate Chip Cookies

Full recipe: makes 48, I usually make 1/2 recipe at a time

Cream together:

1 pound butter

1 cup sugar

1 cup brown sugar

Add:

2 eggs

2 teaspoons GF vanilla

In a separate bowl, mix:

1/4 cup brown rice flour

1/4 cup teff flour

1/4 cup millet flour

1/4 cup tapioca flour

2 1/2 cups gluten free oats (grind up small batches in food processor

to make a flour)

1/2 teaspoon salt

2 teaspoons xanthan gum

1 teaspoon baking powder

1 teasspoon baking soda

Mix together all ingredients - don't overmix. I use the 2nd speed

setting on my stand mixer.

Add:

12 oz GF chocolate chips (I used Ghirardelli semi-sweet chips)

4 oz grated/chopped up chocolate (I used Hershey's special dark bars)

1 1/2 cups chopped walnuts or pecans (optional)

Cover and refrigerate dough at least 2 hours

Using an ice cream scopper, or your (clean) hands, form balls of

dough about the size of golf balls and place on cookie sheets (I use

parchment paper).

Bake at 375 degrees for 12-13 minutes

Let cool completely (so they don't fall apart), enjoy.

PS I just read that adding 1 tbsp or two of milk will make them more

moist- I'll try that next time but they still came out delicious,

especially compared to the other recipes I've tried (other than

glutenfreegirl's oatmeal cookies which are also fabulous, but a

different experience altogether- hers are flat and very chewy,

sometimes painful to chew through - these are more tender and bulkier)