I recommend making these cookies whenever you are about to do any of the following: make toast in the bathtub, joust with a narwhal and/or unicorn, jump through a closed second story window a La Quinta Inn in Walla Walla, Washington, shut your sister's head in a car door, read Finnegans Wake, vacuum your oven, talk about Proust in a non-classroom setting without sounding like an asshole, or attempt to eat chicken wings in a ladylike manner.
Gluten-Free Flour Mix
Ingredients:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
Mix flours together well.
Chocolate Chip Cookies
Ingredients:
2 1/4 cup Gluten-Free Flour
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/8 teaspoon salt
2 sticks butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla
1 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup white chocolate chips
*GASP* |
Mix together flour, baking soda, xanthan gum and salt. Cream the butter and sugars until fluffy. Add the egg and vanilla. Slowly add the dry ingredients, then stir in the assorted chips. Refrigerate dough for one hour. Pre-heat oven to 350 degrees. Scoop dough on to cookie sheets, leaving three inches between cookies. Bake for 10-12 minutes. Cool on a wire rack.
BONUS LINUS SHOT:
In which Linus examines my laptop. |
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