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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 36 |
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I've been experimenting with certified gluten-free oats from a farm in Wyoming. Great product. Try them. Ingredients:
1/3 c. butter, melted |
2 c. gf oatmeal |
1/2 c. brown sugar |
1/4 c. corn syrup (dark or light) |
1/2 t. salt |
1 1/2 t. vanilla extract |
1/4 c. almonds or sunflower seeds |
1 c. gf chocolate chips |
Directions:
1. Thoroughly blend butter and oatmeal. Blend in sugar, corn syrup, salt, vanilla and nuts/seeds. In a well-greased 8 x 8 pan, pack in firmly. BAke at 450 for 12 minutes (11 minutes for a 9 x 9 pan). Cool slightly. Loosen edges and turn out of pan. Finish cooling. Melt chocolate chips and either frost or put into a zip lock bag and snip small hole in corner and drizzle chocolate over cookies. Refrigerate. Makes about 3 dozen.
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