Gluten Free Oatmeal Cookies with Dried Cranberries

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 soad
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3 cups old-fashioned rolled outs
• 3/4 cup dried cranberries

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