Going Gluten Free and the best Chocolate Chip Cookies EVAH!

Ok, so we've made a HUGE family decision....to go Gluten Free. I am convinced this is the best choice for our family....but I am also terrified!

Right now I am doing a LOT of research with a plan to "GO BIG OR GO HOME" starting on Tuesday, February 15. I need a start date for myself. WE need a start date.

But in the meantime, there is a ton of BANNED foods and ingredients in this house that, being frugal, I just cannot waste. So I am going to use it...ALL! *insert maniacal laughter here*

Today, it's the BEST CHOCOLATE CHIP COOKIES EVAH! Seriously. I've made these enough times now to be fully aware of just how awesome they are and how much they will be missed!

Now remember, this is all with the soul purpose of not wasting staples! And today just happens to be National Dark Chocolate Day, so therefore, DARK chocolate chips are in order. Yippee!

**warning** these are incredibly addictive and fabulous

• INGREDIENTS
• 1/2 cup of butter flavored shortening
• 1/2 cup of butter, softened
• 3/4 cup of packed brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 1 Tablespoon coffee-flavored liqueur
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups rolled oats
• 2 cups chocolate chips 
• 1 cup chopped nuts (optional)

DIRECTIONS

• Preheat oven to 375'
• Grease cookie sheets
• In a large bowl, cream together the shortening, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. (It will be VERY liquidy at this point...that's okay)
• Combine the flour, baking soda and salt: stir into the sugar mixture. 
• Mix in the oats, chips and nuts. ( I used my bag of dark chocolate Hershey's Bliss from my Blissdom swag. Oh yeah!

• Roll tablespoons of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.

• Bake for 10-12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!!