Chocolate Chip Oatmeal Cookies

Preheat oven to 350 degrees F.
This makes a big batch. :)

Cream together:
1 cup softened margarine
2 cups brown sugar, packed

Add:
2 eggs, one at a time.
1 tsp vanilla

In a large bowl, combine and stir to blend:
2 1/4 cups favorite GF flour blend
1/2 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda

Stir dry ingredients into margarine/sugar mixture. Add:
 2 cups gluten free rolled oats
2 cups chocolate chips

Using a cookie scoop (or two tablespoons), drop cookies onto parchment lined cookie sheets. Bake in preheated oven for 11-12 minutes, depending on your oven. You want them to be slightly browned around the outside, but still slightly moist in the middle. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack. Cool completely, then store in an airtight container. NOTE: The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups brown rice flour 1 1/3 cups potato starch (not flour) 2/3 cup tapioca starch Combine all ingredients in a large zipper seal bag. Shake to distribute evenly.

This recipe is from  The Baking Beauties