Cowboy Cookies made Gluten-Free!

Ingredients
1/2 cup organic vegetable shortening
1/2 cup white sugar
1/2 cup  dark brown sugar
1  medium egg
1 tsp vanilla extract
1 cup GF flour (Bistro Blend All Purpose GF Flour*)
1/2 tsp baking soda
1 cup semisweet chocolate chips
1 cup certified GF oats
1/2 cup pecans

Directions
Preheat oven to 375°F. Line two baking sheets with parchment paper.

Using a stand mixer or other electric mixer, cream the shortening, egg, sugars, and vanilla on med-high speed until light and fluffy. In a separate bowl, mix flour and baking soda together. Gradually, add flour mixture to sugar mix and beat on low speed until incorporated. Stir in oats, chocolate, and nuts until combined.

Using a tablespoon drop dough onto prepared baking sheets, leaving about 2 inches between each cookie. Bake for 13-15 minutes. Cookies should be golden brown. Transfer sheets to a baking rack and let sit for about 3 minutes to cool slightly. Transfer the cookies to racks to cool completely.

*Bistro Flour Blend can purchased at www.theglutenfreebistro.com