Gluten Free Oatmeal Cookies

1/2 c. Butter
3/4 c. Brown Sugar, firmly packed
1/2 c. Granulated Sugar
2 Eggs
1 t. Vanilla
1 1/2 c. Gluten Free All Purpose Flour Mix
1 t. Baking Soda
1 t. Cinnamon, ground
3 c. Gluten Free Whole Grain Oats

Heat oven to 350 degrees.  In a large bowl, beat butter, and sugars on medium speed until creamy. Add eggs and vanilla; beat well.  In another large bowl, mix Gluten Free All Purpose Flour Mix, baking soda, and cinnamon; mix well.  Add oats and mix well.  Drop dough by rounded tablespoons onto ungreased cookie sheets.  Bake 8-10 minutes or until light golden brown.  Cool 1 minute on cookie sheet, then remove to wire rack to finish cooling.  Cool completely.  Makes about 4 dozen cookies.

Cheesy Potato Soup

1 T. Butter
3 c. Onion
8 c. Potatoes, Diced
9 c. Broth, Chicken or Vegetable
3 c. Fat-free Half and Half
4 1/2 c. Cheddar, Shredded
1 1/2 t. Dill Weed
1 1/2 t. Black Pepper
1 1/2 t. Salt

Peel and dice the potatoes and onions.  Saute onions in the butter until soft.  Add onions, potatoes, chicken broth, dill weed, salt, pepper and simmer until the potatoes are soft.  Use an immersion blender to blend until smooth.  Add the cheese, half and half and stir until melted.