Oatmeal White Chocolate Cranberry Cookies
 
 
Ingredients
  • 144 grams Gluten Free cookie flour
  • ½ tsp xanthan gum
  • ½ tsp ground cinnamon
  • 1½ tsp baking soda
  • 1¼ tsp kosher salt
  • 2 tablespoons nonfat milk powder
  • 155 grams (1 stick + 3 tbsp) unsalted butter, at room temperature
  • 1 tablespoon orange zest
  • 140 grams (1/2 cup + 3½ tbsp lightly packed) dark brown sugar
  • 69 grams (1/4 cup + 1½ tbsp) granulated sugar
  • 1 large egg
  • 1 ¼ tsp pure vanilla extract
  • 155 grams (2 cups) Gluten Free rolled oats
  • ½ cup dried cranberries
  • ¾ cup white chocolate chips
Instructions
  1. Stir the flour, xanthan gum, cinnamon, baking soda, salt and milk powder into a medium bowl.
  2. Place the butter and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium-low speed and cream the butter and orange zest together.
  3. Add the sugars, and beat for 3-4 minutes, until fluffy. Scrape down the sides of the bowl, and add the egg and vanilla, mixing until just combined. Scrape down the bowl again.
  4. Add the combined dry ingredients in two additions, mixing for 20 seconds in between on low speed. Add the oats and mix on low speed until combined. Finally, add in the cranberries and white chocolate chips and mix on low speed until evenly combined. Refrigerate the dough for 30 minutes.
  5. Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F. Line two baking sheets with parchment paper or silicon mats. Roll about 2 tbsp of dough into a ball, and space on prepared cookie sheets about 2 inches apart.
  6. Bake the cookies for 12 - 14 minutes, or until golden brown. Set the pans on a cooling rack and allow the cookies to cool for 5 to 10 minutes, then transfer them onto the rack to cool completely.
Recipe by Allons-Eat! at https://www.allonseat.com/oatmeal-white-chocolate-cranberry-cookies-gluten-free/