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"Oh, and then there’s the little matter of quick-cooking gluten free oats: I’m waaaaay too cheap to spend extra money on those. They’re just rolled oats (which I always have because I use them nearly every day), but processed further—not all the way to oat flour (which I also won’t buy separately), but by about half. If you are willing to fork over the extra cash for quick-cooking gluten free oats, you can absolutely use them in this recipe if you sub them in gram for gram for the rolled oats."
2 1/2 cups (250 g) gluten free rolled oats
1 cup (140 g) all purpose gluten free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/3 cup (67 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
3 ounces plain M&Ms
3 ounces semi-sweet chocolate chips
4 1/2 tablespoons (54 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening), melted and cooled
9 tablespoons (168 g) Nutella hazelnut spread
2 eggs (120 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
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1st Keep
 katie.horgan.75
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