How to Make Gluten free Chocolate Chip Oatmeal Cookies

• Cut the butter into evenly sized cubes. This helps it melt and brown more evenly. Place the butter cubes in the saucepan over medium-low heat.
• Once the butter has fully melted tiny bubbles will start to form on the surface and stir frequently with a whisk.
• The butter will start foaming. As you stir, pay close attention to the color of the butter. It will gradually turn from yellow to a light tan, then to a golden brown. The process usually takes about 5-8 minutes.
• Once the butter reaches a deep golden brown color with some small speckles on the bottom of the pan, and emits a nutty aroma, immediately remove it from the heat. Do not let it go beyond this stage, as it can quickly turn from browned to burnt.
• To stop the cooking process and prevent the butter from overcooking in the hot pan, you can transfer it to a heatproof bowl and leave it to cool for 10 minutes.
• Once the butter has cooled in a large bowl mix together the sugar and browned butter until creamy.
• Add the vanilla extract and egg into the creamy mixture, then beat until thoroughly blended.
• Mix together flour, oats, baking soda, baking powder, salt, Xanthan gum and add to wet ingredients, and mix with a wooden spoon until it has all combined.
• Coarsely chop the chocolate and gently knead into the mixture and then place in the fridge for 15 minutes to firm up.
• Line 2 baking sheets with parchment paper.
• Use a cookie scoop or ice cream scoop to make cookie balls each weighing 60g each and place on the baking sheet and return to the fridge to chill for a further 15 minutes.
• Preheat the oven to 170°C/325°F/Gas mark 3 while the cookies are chilling.
• Divide the cookie balls between the two baking sheets leaving around 2 inches between each cookie. I would not put more than 6 cookies on each baking sheet as you want to allow plenty of room for them to spread.
• Position the baking sheet in the middle of the oven and bake for approximately 15 minutes, or until the cookie edges have a delicate, golden color. Take them out of the oven and allow them to cool on the baking sheet until they are completely cool and firm before transferring them to a cooling rack.
• For optimal even baking, I suggest placing each baking sheet of cookies in the oven one at a time, as they tend to bake most evenly when positioned in the center of the oven.