Gluten Free Cranberry Oatmeal White Chocolate Cookies
Makes: 2 1/2 dozen
Cook: 12 Minutes
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2.5 dozen 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 Cup 1 stick plus 6 tablespoons butter, softened
- 3/4 Cup firmly packed brown sugar
- 1/2 Cup granulated sugar
- 2 Large Eggs
- 1 Teaspoon vanilla
- 1 1/2 Cup gluten free King Arthur Measure For Measure flour
- 1 Teaspoon gluten free baking soda
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon salt
- 3 Cups plus 2 tablespoons Quaker® Gluten Free Quick 1-Minute Oats (uncooked, divided)
- 6 oz fresh cranberries (half a bag)
- 11 oz Ghirardelli Premium Baking Classic White Chips
Instructions
- Heat oven to 350°F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add flour blend, baking soda, cinnamon and salt; mix well.
- Mix in oats, white chocolate chips, and fresh cranberries.
- Drop dough by rounded tablespoonfuls onto a parchment paper lined baking sheet.
- Bake 14 minutes or until light golden brown. Cool on wire rack after letting sit for 2 minutes on baking sheet. Store in an airtight container.