6 tablespoons unsalted butter, at room temperature
6 tablespoons vegetable shortening
2 tablespoons light corn syrup
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
2 cups gluten-free all-purpose flour blend (I make my own with rice flour, potato starch, and tapioca flour in a specific ratio that I'd have to understand math to properly explain)
1/2 teaspoon xanthan gum (ONLY if your mix doesn't already have it, though)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup + 2 tablespoons gluten-free oats (l much prefer a pretty equal mix of quick-cooking and old-fashioned, but you can make this call yourself)
1/2 cup dried cherries
1 cup chocolate chips or chunks (white, milk, semisweet, bittersweet, or a combo)
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Beat the butter and shortening together for a minute or so until fluffy. Beat in the sugars until fluffier. Beat in the corn syrup, vanilla, egg, and egg yolk until the eggs have completely joined the party. In a separate bowl, mix the flour blend, xanthan gum (IF it's not in your mix...but you already checked on that, didn't you?) salt, baking soda, baking powder, and oats. Dump on top of sugar mixture and mix in just until no more dry mixture is obvious. Gently fold in the cherries and chocolate.
Roll portions of dough (1-2 tablespoons, depending on how big you want your cookies) into balls and place a couple inches apart on your baking sheet. Flatten slightly with the palm of your hand. Bake for about 7 minutes, until you see a little golden color at the edges. Or bake longer until you see a lot of golden color all over if you like really crisp cookies...like my dad does.
Remove cookies from oven, cool on sheet for a couple minutes, then remove to wire rack to cool more or, if you're storing them, to cool completely.
Makes 2-3 dozen.
http://guiltychocoholicmama.blogspot.com/2016/03/national-chocolate-chip-cookie-week_48.html