Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) certified gluten-free rolled oats
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1/2 cup (85g) M&Ms
  • 1/2 cup (85g) peanut butter chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture looks pale and fluffy.
  3. Beat in the egg and vanilla extract until fully incorporated and smooth.
  4. Sift in the gluten-free flour, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear.
  5. Stir in the gluten-free rolled oats by hand using a spatula.
  6. Fold in the chocolate chips, M&Ms, and peanut butter chips.
  7. Press the dough evenly into the prepared pan. Use the back of a spoon or a piece of parchment paper to flatten the top.
  8. Bake for 18–22 minutes until the edges are a deep golden brown, removing them while the center still looks slightly underdone to ensure a velvety interior.