New York Times-Style Gluten Free Oatmeal Chocolate Chip Cookies

INGREDIENTS

cup (140 g) all purpose gluten free flour (I used my mock Better Batter)

1/2 tsp

xanthan gum (omit if your blend already contains it)

1 1/4

cup (175 g) Gluten Free Bread Flour*

1 1/2 tbsp

cornstarch

1/2 tsp

baking soda

3/4 tsp

baking powder

3/4 tsp

kosher salt

2 cups

certified gluten free old-fashioned rolled oats

3/4 cup

granulated sugar

3/4 cup

packed light brown sugar

16 tbsp

unsalted butter, at room temperature

egg (60 g) plus 1 egg yolk (30 g) at room temperature, beaten

1 tsp

pure vanilla extract

10 oz

bittersweet chocolate disks

*BREAD FLOUR NOTES