About the Recipe
This delectable Gluten-Free Cranberry Bliss Oatmeal Cookies recipe yields chewy oatmeal cookies infused with tangy dried cranberries and luscious white chocolate chips. These cookies are perfect for a tranquil afternoon spent relaxing with a cup of tea or for a festive gathering where you want to impress your guests with a unique treat. Offering a delightful departure from a traditional classic, these cookies satisfy every craving with their exceptional texture and flavor profile. The combination of the hearty oats, the sweet and tart cranberries, and the creamy white chocolate creates a harmonious blend that is sure to please even the most discerning palate. Whether you’re baking them for yourself or sharing them with loved ones, these cookies are sure to become a favorite in your recipe collection.
Ingredients
4 ½ cups gluten-free old-fashioned oats, divided
2 tablespoons cornstarch
1 ½ teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
½ teaspoon fine salt
2 sticks unsalted butter, room temperature
¾ cup granulated sugar
½ cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
¾ cup white chocolate chips
¾ cup dried cranberries
Preparation
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment, In a blender, process 1 ½ cups oats into a fine meal.
Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
In a large bowl, using a mixer, beat butter and sugars until light and fluffy.
Beat eggs and vanilla; then add oat mixture:
Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined.
Fold in chocolate chips, raisins, and remaining 3 cups oats.
In batches, drop dough in 2-tablespoonful mounds onto prepared baking sheet, 2 inches apart.
Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
Notes