Instructions

1. Preheat oven to 375° F.
2. In a small bowl, whisk together the flours, starch, baking soda, salt, and xanthan gum.
3. In the bowl of your mixer, thoroughly beat together the sugars, butter, and shortening until creamy.
4. Beat in the eggs and vanilla.
5. Gradually add the dry ingredients and mix until combined.
6. Stir in the gluten-free oats and chocolate chips.
7. Drop 1 Tablespoon balls of dough onto an ungreased cookie sheet (I use a cookie scoop), leaving room for the cookies to spread, and bake at 375° F for 8 - 10 minutes or until the cookies are light brown on top. For best results, only place one cookie sheet in the oven at a time.
8. Cool for several minutes on the pan and then transfer to a wire rack to cool.