Betty Crocker Gluten-Free Chocolate Chip Cookies

Uh oh, the Betty Crocker gluten-free chocolate chip cookies are a little too good.

I’m glad I only baked one to try. I taste tested a few spoons of the raw cookie dough, it was delish, a bit crumbly as most GF doughs can be but not unpleasant, ho ho, not at all. I made the mix with butter and mixed by hand (as in squished dough through my fingers until it was the right consistency and texture for raw cookie dough). I mixed manually because either my butter wasn’t soft enough (highly possible) or the dry gluten-free flour ingredients weren’t incorporating correctly with the wet ingredients (less possible). Mixing by hand is excellent because you know the exact moment that the cookie dough is incorporated correctly. If you have kids, let them mix with scrupulously clean hands; it’s cool.

(For you no butter folks, here are the no butter directions from the Betty Crocker site.)

The resultant single cookie that I baked (and, er, ate while still warm) was buttery, had that lovely brown sugar taste and I found that there were plenty of chips. Overall, a decent, very close to the “real” thing cookie. Too close. I put the extra dough in the freezer for later use. Oy.

Well done, Betty Crocker.