Oatmeal Cookies with Cranberries and White Chocolate and a Holiday Cookie Roundup {Gluten-Free, Peanut-Free}
Author: Jackie Ourman
Recipe type: Dessert
Serves: 10
Ingredients
1 stick butter, room temperature
½ cup brown sugar
½ cup white sugar
1 egg
½ tsp vanilla
1 cup gluten-free rolled oats, pulsed in food processor for about 30 seconds
1 cup gluten-free flour blend*
½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ tsp cinnamon
¼ tsp nutmeg
½ cup white chocolate chips (or chunks chopped off of a bar)
½ cup dried cranberries
Instructions
Preheat oven to 350 degrees and line 2 baking trays with parchment
In a stand mixer with paddle attachment on medium speed (or in a large bowl using a hand mixer), beat butter and sugars together until light and fluffy.
Whisk processed oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium bowl
When butter and sugar mixture is light and fluffy, add egg and vanilla and continue mixing until well-combined
Slowly add in dry ingredients until cookie dough comes together
Fold in cranberries and white chocolate
Refrigerate dough for 20-30 minutes
Place cookie dough on parchment-lined baking sheets by rounded tablespoonful, flattening each mound slightly with your hand, about 2" apart (should be 8 cookies per tray)
Bake for 12-15 minutes until edges are slightly browned
Recipe by Jackie Ourman at http://jackieourman.com/oatmeal-cookies-with-cranberries-and-white-chocolate-and-a-holiday-cookie-roundup-gluten-free-peanut-free/