These chocolate chip cookies are delicious and gluten free!
3/4 cup Crisco
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
2 1/4 cups Pillsbury multi-purpose gluten free flour blend
1 tsp baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips
1. Heat oven to 335 F. Beat shortening, brown sugar, sugar, butter and vanilla in large bowl with mixer on medium speed until blended. Add eggs, one at a time, beating well after each addition.
2. Stir flour, baking soda and salt in medium bowl. Beat into shortening mixture just until blended. Stir in chocolate chips.
3. Drop rounded tablespoonfuls 2 inches apart onto baking sheet. Bake 10 to 12 minutes or until edges are light brown. Cool on baking sheets 3 minutes (DO NOT SKIP, I ruined an entire tray!). Remove to parchment paper to cool completely.
Recipe originally from here.