Gluten Free Chocolate Chip Cookies

1. Whisk together Muffin and More mix, baking powder, and salt. Set aside.
2. Beat Butter, oil, and sugars well.
3. Add vanilla and egg  -beat well.
4. Add flour mixture and combine until incorporated and comes off the sides of your bowl clean, but don’t overdo it!  Fold in chocolate chips.
5. Wrap dough in plastic wrap and chill for at least an hour.
6. When ready to cook Preheat oven to 350 and line a cookie sheet with parchment.
7. If necessary to scoop allow the dough to warm up at room temp for about 5 minutes. The dough may seem crumbly – that’s ok it won’t be a dry finished cookie!  Scoop the dough by tablespoons and roll into balls. Arrange them with plenty of space on the cookie sheet. I get about 9 to a sheet.
8. Bake for 11-12 mins until edges are brown and cookie is barely set.
9. Remove from the oven and tap the cookie sheet gently on the stove (this ensures a chewy cookie!)
10. Allow to cool for about 5 mins on the cookie sheet before removing to cool fully on a wire cooling rack.
11. I like to have two cookie sheets ready and rotating in the oven so I can get the cooking done quickly.

Makes about 3 dozen small or two dozen larger cookies, Enjoy!