Dried cranberries, chocolate and old fashioned oats create one of my all-time favorite cookies. I owe my cousin, Hope, an enormous thank you for suggesting this flavor combination a couple years ago. This cookie was a hit from the first time I made it. This is my husband’s very favorite cookie.
I’ve played with my oatmeal cookie recipe for the past few months trying to figure out a gluten free oatmeal cookie that compares to our traditional oatmeal cookie. These cookies are it. They are both crisp on the edges and chewy throughout the cookie. They have a lighter texture than the average oatmeal cookie, making it very easy to snack on them.
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- 3/4 cup butter softened
- 1/2 cup sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract or 2 scraped vanilla beans
- 1 1/2 cups brown rice flour *
- 3/4 cup tapioca starch *
- 1/2 teaspoon xanthan gum *
- 1 1/2 teaspoons baking soda *
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 2 1/2 cups old fashioned oats *
- 3/4 cup dried cranberries
- generous 1/2 cup white chocolate semi-sweet chocolate or dark chocolate chips
- * If you are not in need of a GF version of this recipe simply reduce the baking soda to 1 teaspoon and substitute 1 1/4 cups all purpose flour and 3 cups oats for the items marked with an *
- Preheat oven to 350 degrees. In a large bowl, cream together the butter and the sugar, until smooth, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
- In a separate bowl, whisk together all of the dry ingredients except the cranberries and chocolate. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and chocolate and stir well.
- Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-12 minutes, depending on size. Remove from the oven before the cookies are lightly browned and when they still look soft in the center. Be careful not to over-bake. Let them cool on the same tray for 1-2 minutes; this will allow them to finish baking without overcooking. Store in an airtight container. Enjoy!