These wholesome Cranberry Pecan White Chocolate Oatmeal Cookies feature crunchy pecans, sweet cranberries and creamy white chocolate. They're gluten-free and delicious!
1 ½cupsrolled oats,certified gluten-free, if necessary
½teaspooncinnamon
½teaspoonbaking soda
½teaspoonsea salt,or Kosher salt
½cuppecans, coarsely chopped
½cupdried cranberries
½cupwhite chocolate chunksor white chocolate chips
Instructions
Heat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
Cream butter and sugar together with an electric mixture until fluffy. Add vanilla and egg and beat until smooth.
In a separate bowl, combine gluten-free flour, rolled oats, baking soda, cinnamon and salt.
And the dry ingredients to the creamed mixture and beat just until combined. Stir in chopped nuts, dried cranberries, and white chocolate chunks or chips.
Drop by tablespoonfuls on to parchment paper-lined baking sheets. Bake for 8- minutes. Remove the baking sheet, slam it on the countertop 3 or 4 times to help collapse the cookies, then return to the oven for 3 minutes or until golden brown. Let them sit it on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool.
Notes
I recommend using Cup4Cup gluten-free baking flour with Bobs' Red Mill Gluten-Free 1 to 1 Baking Flour as a second choice.