Monday, October 1, 2012

Cranberry Chocolate Chip Oatmeal Cookies {traditional and gluten free recipes}

Cranberry Chocolate Chip Oatmeal Cookies recipe by Barefeet In The Kitchen

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 {traditional and gluten free recipes}
Yield: 3 dozen medium size cookies or 5 dozen 2" cookies
(printable recipe)

3/4 cup butter, softened
1/2 cup sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract or 2 scraped vanilla beans
1 1/2 cups brown rice flour *
3/4 cup tapioca starch *
1/2 teaspoon xanthan 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 all purpose 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!

Cranberry Chocolate Chip Oatmeal Cookies recipe by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Mango, Kiwi, Peach and Spinach Smoothie


  1. It was a cookie weekend! These look lovely. I bet the cranberries really compliment the chocolate. Gluten free too - going in my pile of must try soon recipes!

  2. Mmm I love a good oatmeal cookie!! These look super chewy and yummy!

  3. This sounds like a fantastic variation on the standard oatmeal cookie!

  4. Yum! White chocolate and oatmeal sounds so good to me. I don't love white chocolate all by itself, but it combines so well with other flavors. Looks like these cookies have a great texture too!

  5. This sounds like heaven to me…Love oatmeal cookies!

  6. I always make these for Christmas!

  7. Oh YUM!! Do you need my address to send me a care package? lol Seriously, though, I love this cookie recipe... will be making these soon for sure!

  8. This is my all-time favourite too!

  9. Mary, these look fabulous - what a wonderful combination of ingredients, can't believe they're gluten-free, very impressive!

  10. white chocolate and cranberries go great together! loved your stack of cookies! would be great if you could share these with the bakefest event on my blog:


  11. Oh my goodness these look so delicious!! What a great blend.