1 1/2 cups Divided Sunset gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
1/2 cup firmly packed brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups Yumallow baking chips (Halloween)
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl using an electric mixer at medium speed, beat together butter and sugars unril smooth.
Add the egg and vanilla and mix on low speed until well incorporated.
Gradually add the flour, baking soda, and salt mix until well blended.
Add Yummallow baking chips (Seasonal Halloween Chip Blend) and stir in with spoon.
Using a heaping tablespoon, drop the dough onto the prepared baking sheet. Make sure you leave enough space between each cookie to spread while baking ( about 2 inches).
Bake at 350 degrees for 10 -13 minutes or until the cookie edges are lightly brown and the tops feel firm.
Remove from oven and allow to cool on the sheet pan for 5 minutes. Remove from sheet pan and place on wire rack until they completely cool.
Makes about 18 to 24 cookies