Don’t you just love a Christmas Cookie Exchange? Cookies are my FAVORITE sweet treat so a cookie exchange is my idea of heaven.
After much thought, I decided on these cookies for the exchange!
Oatmeal Cranberry White Chocolate Cookies
These are my family’s ALL TIME favorite cookie. Now, this is a huge thing beeecause I have Celiac Disease and often times when I make gluten free food my little family says: I’m sorry Mom…sigh. BUT not so with these cookies! They ASK for these. Every one of them has told me that they’d rather have these cookies than ANY other homemade cookie! I had to tell you about them! They are gluten free but you can easily make them with regular all purpose flour and you’ll love ’em!
This was not an easy choice sweet friends, because like I said, cookies are my favorite! I thought about making these
(If you have Celiac Disease I have a gluten free alternative)
Or these Oatmeal Dulce-de-Leche-Marshallow Creme filled yummies!
And these Peanut Butter Caramel Cookies are just dreamy…
(these are gluten free naturally for my buds with Celiac!)
Or…these! Do you like thin, chewy cookies? If so, these Oatmeal Pecan Lacey Cookies are for you!
And this oh-so-southern Toasted Pecan Praline Cookie is also one of my faves!
(these are gluten free naturally)
But in the end…these made the cut!
Now for the rest of the cookies, visit my blog friends! I can’t wait to see what they’re bringing to the Christmas Cookie exchange!
*2 Cups All-Purpose Flour
(My favorites are Cup4Cup and King Arthur’s Gluten Free all-purpose flours- You can also substitute Pamela’s Baking Mix for the flour-just leave out baking soda!)
* 1 teaspoon Baking Soda
*1/2Cup Certified Gluten Free Oats
(If you don’t eat oats of any kind, simply add 1/2 cup more flour)
*3/4 Cup softened butter (1 & 1/2 Sticks)*** This is an update-after experimenting with different amounts of butter***
*3/4 Granulated Sugar
*3/4 Dark Brown Sugar
*1 Package White Chocolate Chips
(Nestle White Choc. Chips are GF)
* 1 5 ounce package Dried Cranberries
*2 Cups TOASTED chopped walnuts-don’t chop too fine. They need to be bigger pieces!
(toast at 350* for 5 minutes-don’t skip this step! )
Whisk together flour and baking soda.
Mix butter and sugars until light and fluffy.
Add eggs one at a time mixing well after each addition
Add flour mixture and oats and pumpkin pie spice-mix well
Stir in chips, walnuts and cranberries-
Drop by rounded tablespoons onto parchment paper****UPDATED: wet your palm and flatten your cookie- then pretty-up the edges so the cookie is nice and round 🙂 GF cookies tend to be little lumps if you don’t flatten!****
Bake at 350* until brown-8 to 10 minutes
Cool on wire racks & enjoy!