Cookies are hands down my favorite treat. I’m not a fan of overly soft cookies, so when I was diagnosed with Celiac Disease and started eating gluten free, I began experimenting with recipes trying to get a crispy on the outside and chewy on the inside cookie!
I combined a few simple recipes to come up with this cookie and I might just change the name to :
The BEST Gluten Free Cookie You’ll EVER Eat!!!!!
*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
*1/2 Cup Certified Gluten Free Oats
(If you don’t eat oats of any kind, simply add 1/2 cup more flour)
*1/2 Cup softened butter
*3/4 Granulated Sugar
*3/4 Dark Brown Sugar
*1 1/2 cups White Chocolate Chips
(Nestle White Choc. Chips are GF)
*3/4 – 1 Cup Craisins
*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! )
***Optional~If you’re in the mood for autumn… 1/4 -1/2 teaspoon of Pumpkin Pie Spice***
(I was in the mood for autumn…so I lightly spiced this cookie! You can leave this out they’re great either way!)
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!