Mish Mash Cookies

Yesterday I was doing my thing, getting busy in the kitchen and I called my mom in between projects to chit chat. I asked her what she was up to and she told me that she was making my cookies. I thought, 'How sweet that even though we are so far apart, she still bakes my favorites'.
Thoughts of her amazing raisin filled cookies and ginger creams popped into my head, so I asked her which one she was baking, and her response was, "Neither. I'm baking the cookies from that recipe that you came up with the day that you  couldn't make up your mind".
Yeah, my 83 year old mother was using a recipe that I had crafted and sent to her nearly 10 years ago, and then forgotten about. I went on a frantic search through my old shoe box full of different recipes I have come up with throughout the years and BINGO, there it was at the bottom of the box!
Now all I had to do was convert them to a gluten free version. Well, I did it, and here it is, just in time for Christmas baking.
This recipe makes 48 cookies.

Ingredients:
1/2 C butter, softened
1/4 C granulated sugar
1/2 C brown sugar
2 eggs, room temp
6 TBS peanut butter
2 TBS milk
1 tsp pure vanilla
109 g (or 1/2 C + 6 TBS) all purpose gluten free flour blend ( I used Krusteaz)
1/2 tsp xanthan gum
1/2 tsp sea salt
1/2 tsp baking soda
1 Cup + 2 TBS gluten free oats
1/4 C semi sweet chocolate morsels
1/4 C white chocolate morsels
1/4 C chopped pecans

Preheat your oven to 350*F and line an insulated cookie sheet with parchment. If you don't have an insulated sheet, you can double up regular sheets, and it will be just like an insulated sheet. You're welcome!

1.In a small bowl, mix the flour, salt, baking soda and xanthan gum well.

2. In the bowl of your mixer, cream the butter and sugars till light and fluffy. Add your eggs, one at a time, beating after each.

3. Add the peanut butter, milk and vanilla; beat on medium high for 2 minutes.

4.Turn your mixer to low and add the flour mixture. Mix for 2 minutes, scraping the bowl if necessary.

5. Add the oats, chips and nuts, mix on lowest speed for 2 minutes, scraping the bowl if necessary.

6. Place in fridge for about 30-45 minutes. Drop by teaspoon or small cookie scoop about 1 1/2 inches apart onto cookie sheets and bake for 10-12 minutes, or until the edges look like they are getting brown and crisp. Remove from oven, let set on cookie sheets for 5 minutes before transferring to a rack to cool.
Let your sheets cool completely between batches.