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.
Check out all of the Gluten Free Dessert Recipes on this website!
Cranberry Chocolate Chip Oatmeal Cookies {traditional and gluten free recipes}
Servings: 3 dozen medium size cookies or 5 dozen 2" cookies
Ingredients
- 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 *
Instructions
- 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!
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Tricia @ saving room for dessert says
It was a cookie weekend! These look lovely. I bet the cranberries really compliment the chocolate. Gluten free too – going in my pile of must try soon recipes!
Taylor says
Mmm I love a good oatmeal cookie!! These look super chewy and yummy!
Pam says
This sounds like a fantastic variation on the standard oatmeal cookie!
Sue/the view from great island says
Yum! White chocolate and oatmeal sounds so good to me. I don't love white chocolate all by itself, but it combines so well with other flavors. Looks like these cookies have a great texture too!
Kathy says
This sounds like heaven to me…Love oatmeal cookies!
Blond Duck says
I always make these for Christmas!
Jenn says
Oh YUM!! Do you need my address to send me a care package? lol Seriously, though, I love this cookie recipe… will be making these soon for sure!
Cheah says
This is my all-time favourite too!
The Café Sucré Farine says
Mary, these look fabulous – what a wonderful combination of ingredients, can't believe they're gluten-free, very impressive!
Mansi says
white chocolate and cranberries go great together! loved your stack of cookies! would be great if you could share these with the bakefest event on my blog: http://www.funandfoodcafe.com/2012/10/blog-event-bake-fest-12.html
Thanks,
Mansi
[email protected] eco friendly homemaking says
Oh my goodness these look so delicious!! What a great blend.