Sarah's Cook Book: Gluten Free Oatmeal Cranberry White Chocolate Cookies

Hey everyone!

As Christmas gets closer, I thought I would share with you all one of my favorite Christmas 'traditions'--baking cookies!  These are my favorite, my mom and I make them every year and they are delicious! They aren't too sweet, and the white chocolate and dried cranberries balance each other out very nicely.  These cookies also freeze perfectly!  (They almost taste better when frozen! ) This year, however, we had to change up the recipe a little, because some people in my family have cut out gluten.  So, I'm going to show you the recipe, then walk you through the small changes we had to make to make them taste a little more "gluten-filled" than "gluten-free"!

This isn't our original recipe--we use the cookie recipe on the back of the Oceanspray Craisin bag--which you can find here.  

Here's what you will need:

2/3 cup butter or margarine, softened

2/3 cup brown sugar

2 large eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 5-ounce package Ocean Spray® Craisins® 

2/3 cup white chocolate chunks or chips

The original recipe isn't a gluten-free recipe, so in order to make it that way, this is the flour we used.

You can buy this at Harry's, Trader Joes, Whole Foods, etc.  

**Note: This type of gluten free flour has a little bit of a nutty flavor, so when you're mixing your cookie dough, add a little vanilla.  We added about 1 1/2-2 teaspoons, maybe a little extra.  This just helps to override the nuttiness of the dough.

Directions:

1. Preheat oven to 375ºF. 
2. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. 
3. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. 
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. 

This recipe makes me about 32 cookies, depending on how you size them.  I just pop them in the oven for 10 minutes, then turn the pans around for another 1-2 minutes.  Then, voila! You have cookies that are delicious, gluten-free and perfect for the holidays!  

I love baking, so let me know if you all would like to see more of these posts! 

What's your favorite holiday treat?

Do you like baking posts?

Comment and let me know!

xo Sarah

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