Cranberry Chocolate Chip Oatmeal Cookies


Cranberry Chocolate Chip Oatmeal Cookies

Yield : 3 dozens


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.


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