Monday, October 1, 2012
Cranberry Chocolate Chip Oatmeal Cookies
Dried cranberries, chocolate and old fashioned oats create one of my all-time favorite cookies. I owe my cousin, Hope, an enormous thank you for suggesting this flavor combination a couple years ago. This cookie was a hit from the first time I made it. This is my husband's very favorite cookie.
I've played with my oatmeal cookie recipe for the past few months trying to figure out a gluten free oatmeal cookie that compares to our traditional oatmeal cookie. These cookies are it. They are both crisp on the edges and chewy throughout the cookie. They have a lighter texture than the average oatmeal cookie, making it very easy to snack on them.
Cranberry Chocolate Chip Oatmeal Cookies - Gluten Free or Not
makes 3 dozen medium size cookies or 5 dozen 2" cookies
3/4 cup butter, softened
1/2 cup sugar
1 cup light brown sugar
1 teaspoon vanilla extract or 2 scraped vanilla beans
1 1/2 cups brown rice flour *
3/4 cup tapioca starch *
1/2 teaspoon xantham 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 AP 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. Enjoy!
Click here for printable recipe
ONE YEAR AGO TODAY: Mango, Kiwi, Peach and Spinach Smoothie