Oatmeal Cookies with Cranberries and White Chocolate and a Holiday Cookie Roundup {Gluten-Free, Peanut-Free}
Recipe type: Dessert
Serves: 10
  • 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
  1. Preheat oven to 350 degrees and line 2 baking trays with parchment
  2. 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.
  3. Whisk processed oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium bowl
  4. When butter and sugar mixture is light and fluffy, add egg and vanilla and continue mixing until well-combined
  5. Slowly add in dry ingredients until cookie dough comes together
  6. Fold in cranberries and white chocolate
  7. Refrigerate dough for 20-30 minutes
  8. 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)
  9. 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/