Cream butter and shortening together on low speed. Add sugar and vanilla extract and mix until just combined.
In a separate bowl, whisk together all other dry ingredients. Add the dry ingredients to the butter mixture on medium speed. Add eggs and let mix until everything is well-combined.
Remove the mixing bowl from the stand mixer and refrigerate the cookie dough for at least 30 minutes.
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Using an ice cream scoop, make cookie dough balls and place them onto the cookie sheet, leaving a few inches of room between each one.
Bake for 10-12 minutes, or until the cookies are golden brown around the edges and set in the middle. Once done, let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Click on the time in the instructions to start a timer!A small percentage of those with celiac still react to oats. Always check with your doctor to make the best decision for you.StorageStore in an airtight container at room temperature. Place a paper towel in the container to help absorb any moisture from the environment. If you want to make these ahead of time, scoop the dough into balls and freeze the unbaked cookies on a prepared baking sheet.Once frozen, move the raw cookie dough balls to an airtight container and freeze for 2-3 months.Cooking Tips
This recipe makes about 16 larger cookies, or about 24 smaller cookies. Larger cookies may need more cooking time.
These cookies will turn golden brown around the edges and set on the top when they're done. If the entire cookie is golden brown, it's over-baked.
If your cookies are burning on the bottoms before the tops are done, it may be the quality of your baking sheet. Different types of metal heat differently, and will cook your food differently as well.