This recipe that I've adapted was the recipe of my mom's best friend's Grandmother. Joan Pratt was an amazingly kind, intelligent, wonderful woman who lost her battle with cancer last summer. We feel her loss and hope her family will recover from losing their mother and friend.
I get told all the time that these are the best cookies EVER. I never even told them they were gluten-free. Every time I bake them I think of Joan.
1/4 c each of 3 different gluten free flours (I use cornstarch, sorghum flour and white rice flour.)
1/2 t salt
1/2 c butter flavored shortening
1/3 c brown sugar
1/3 c sugar
1 egg
1/2 t baking soda
1/2 t hot water
1 c quick oats (must be quick, whole oats make it runny)
1/2 t vanilla
1/2 c pecans (for me, these make the cookies)
1 c chocolate chips
Cream together shortening, sugars, eggs, and soda dissolved in water. Add the flours, pudding mix and salt. Mix. Add nuts, chocolate chips. vanilla and oatmeal. Drop by rounded teaspoons (I love my pampered chef cookie scoop) onto cookie sheet. Bake at 375 degrees for 10 to 12 minutes.
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