1 cup butter or margarine
1 cup white sugar
1 cup dark brown sugar
2 large eggs
1 tsp. vanilla
1 1/2 cups all purpose flour
2/3 HEMPOLA gluten free baking flour
2 1/2 cups oatmeal (ground up in blender; superfine)
1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 cups chocolate chips

1/4 cup cocoa
Procedure
Preheat oven to 375 degrees F. Cream together butter, and both sugars. Sift together flour, oatmeal, salt, baking powder, baking soda, and cocoa. Add eggs to butter and sugar mixture. Mix dry ingredients into wet. Drop onto ungreased cookie sheet. Bake for 8 mins. or till done.
* yields 65 cookies

*Dough freezes well, may wish to freeze half