CHOCOLATE AND BUTTERSCOTCH CHIP COOKIES: GLUTEN FREE!
Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
¾shorteningCrisco
¼cupunsalted butter
¾cupbrown sugar
½cupsugar
2tspvanilla
2eggs
2 ¼cupgluten-free all purpose flour mix
1tspsoda
¾tspsalt
1cupchocolate chipswhite or semi-sweet
1cupbutterscotch chips
Instructions
Preheat oven to 350 degrees. Grease or line with parchment paper two baking sheets.
Beat together the shortening, butter and sugar until well blended. Add the effs one at a time. Beat well after each addition. Add the vanilla and beat well.
Stir the flour, soda and salt together. Then add to the egg mixture and blend in. Stir in the chips.
Drop by tablespoonfuls onto the prepared cookie sheets. Bake 10-13 minutes until brown on the edges. Allow to cool for two-three minutes on the sheets before removing to a cooling rack.