Wheat-Free Oatmeal Cookies

1 c plus 3 Tbslp oat flour
2 c rolled oats
3/4 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, melted
3/4 c sugar or 1/4- 1/2 tsp stevia
3/4 c brown sugar or 1/2 c honey & 1 tsp molasses
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
2 large eggs
1 c coarsely chopped walnuts or pecans
1/2 c miniature chocolate chips

Combine oat flour, oats, xanthan gum, baking soda and salt in a medium bowl and combine with whisk. In large bowl, mix butter, sugars, cinnamon, nutmeg and vanilla. Whisk in the eggs. Stir in the oat mixture and mix batter briskly for about 1 minute. Stir in the nuts and chocolate chips. Cover and refrigerate overnight. Preheat oven to 325. If using honey bake at 300. Position racks in upper and lower third of oven. Scoop 1 Tblsp of dough and place 2" apart on lined or greased cookie sheets. Bake for 14-20 minutes. Rotate the sheets from top to bottom and from front to back halfway through baking time.