RECIPE
1 cup butter (1 1/2 sticks to 2 sticks)
1 cup brown sugar
1 cup white sugar
2 cups gluten-free Bisquick
2 eggs
2 tsp ground cinnamon
1 tsp vanilla extract
3 cups oats
In a large bowl, whip the brown and white sugar with the butter. Add the eggs slowly while whipping with a fork. Follow with the dry ingredients and the vanilla. Mix in the oats. Chill dough for 30 minutes to an hour. Bake at 350. Check at eight minutes. Cookies will be sandy colored, in part, because of the gluten-free flour. Do not overbake.