White Chocolate Blueberry Oatmeal Cookies
Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Serves: 24 COOKIES
Ingredients
* 6 ounces (1 1/4 cups) brown rice flour
* 3.25 (3/4 cup) sorghum flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 teaspoon xanthan gum
* 6 ounces (1 1/2 sticks) unsalted butter, softened
* 10 ounces (1 1/4 cups) brown sugar
* 2 large eggs
* 12 ounces (3 cups) gluten-free oats
* 5 ounces (about 1 cup) dried blueberries
* 6 ounces (about 1 cup) white chocolate chips
Instructions
- Adjust oven rack to the middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together rice flour, sorghum flour, baking soda, salt, and xanthan gum. Set aside. In bowl of stand mixer, cream together butter and brown sugar on medium-high speed until light, about 45 seconds. Add eggs, one at a time. Mix until well combined and sugar-egg mixture lightens slightly, about 25 seconds.
- Turn off mixer and add whisked dry ingredients. Turn mixer back on to medium-low. Mix until a dough forms. The dough will be soft. Turn off mixer. Add oats, blueberries, and white chocolate chips. Turn mixer back on to medium-low. Blend until ingredients are thoroughly mixed throughout the dough.
- Chill dough for five minutes. Scoop dough, about one tablespoon each, onto prepared baking sheet. Bake until cookies are golden brown and set, about 18 minutes. Remove pan from oven. Allow cookies to cool on the baking sheet for three minutes before transferring to wire rack to cool. Allow pan to cool between batches. Repeat with remaining dough.
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Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington
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