Gluten Free Oatmeal Cookies with Dried Cranberries

Name: Gluten Free Oatmeal Cookies with Dried Cranberries
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 large cookies
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1 cup brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs (room temperature); 2 tsp vanilla extract; 1 3/4 cups gluten-free all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 3 cups old-fashioned rolled outs; 3/4 cup dried cranberries

@joshhuckabee.com

Soft, chewy, classic oatmeal cookie.

Prep 00:10

Cook 00:15

Total 00:25

Yield 12 large cookies

Ingredients

1 cup unsalted butter (softened)
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs (room temperature)
2 tsp vanilla extract
1 3/4 cups gluten-free all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 cups old-fashioned rolled outs
3/4 cup dried cranberries

Soft, chewy, classic oatmeal cookie.

Instructions

1

Preheat your oven to 350°F and spray cookie sheets
2

Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes)
3

Beat in the eggs, one at a time.
4

Add the vanilla extract and mix until combined
5

In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon
6

Gradually mix the dry ingredients into the creamed butter mixture until just combined. Do not overmix.
7

Fold in the oats and dried cranberries
8

Scoop the dough onto the prepared baking sheets using a large cookie scoop
9

Bake for 12-14 minutes
10

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely