Oatmeal coconut butterscotch chocolate chip

Test Recipe 3/29

INGREDIENTS

• 1-1/4 cup Bob’s Red Mill Gluten Free Flour
• 1/4 tsp Xanthan Gum
• 1/2 tsp Baking Powder****up the amount to a total of 3/4 tsp
• 1/2 tsp Baking Soda
• 1/2 tsp ground Cinnamon
• 1/4 tsp salt
• 3/4 cup softened butter (1.5 sticks)
• 3/4 cup packed Brown Sugar
• 1/3 cup Granulated Sugar
• 1-1/2 tsp Vanilla Extract
• 2 large Eggs
• 1 cup of milk chocolate chips****consider semi-sweet
• 3/4 cup of butterscotch chips
• 2 cup gluten free oats
• 1/4 cup shredded sweetened coconut****remove
• 1/4 cup shredded unsweetened coconut****up to 1/2 cup

INSTRUCTIONS

1. Preheat the oven to 375 degrees.
2. Line cookie Sheets with parchment paper
3. In a large bowl, combine flour, xanthan gum, baking powder, baking soda, cinnamon, and salt
4. In a small bowl, cream together butter, brown sugar, granulated sugar and vanilla extract.
5. Beat eggs into wet ingredients
6. Stir dry ingredients into wet ingredients until mixed well
7. Stir in oats, coconut, chocolate chips, and butterscotch chips
8. Drop rounded tablespoons of dough onto pan
9. Bake for 10 minutes
10. Allow to cool on a cooling rack.

Notes for testing

Test 1 – 3/29/2019

Flavor was generally good but too sweet. I added too much granulated sugar the first time and will adjust. Don’t need sweetened coconut at all, would use 1/2 cup of unsweetened. Would consider using semi-sweet chocolate chips next time. Also the cookies were too soft and spread out and likely because I had too much butter.

Test 2 – 4/3/2019

Tried modifications on butter and sugar with no other modifications. could add another 1/4 tsp of baking powder to make it rise more…did cool last pan and dough before baking. didn’t find that cooling dough kept the cookies from flattening, however overall this version with less butter and sugar did stay together better. Sweetness is about right but will know better after they cool completely.