Oatmeal White Chocolate Cranberry Cookies
In the past, I have offered a smaller version of these around the winter holidays. After years of begging from customers, and my husband, I have adapted the recipe to be on the regular menu. While I love this cookie, I was reluctant because of the amount of time and work that is involved. Most gluten-free recipes involve multiple steps and multiple rest periods and tricky bake times. I even take the time to toast the oats per order to bring out the best flavor. However, I am glad I spent the time to bring it to the regular menu. And you would never know that it is gluten-free.
There are times when you want a cookie, but your not sure what you want. This cookie has a beautiful balance of sweet and tart with a soft hearty oatmeal base. Which will satisfy most cravings. The cookie itself is a soft gluten-free oatmeal cookie that would be amazing on its own. The texture inside is soft, and the edges are baked until they are just turning a wonderful golden brown. To take the delectable base to a One Baker’s Journey level cookie, I needed to add just the right amount of extras. To start, white chocolate chips add a bit of texture and a little hint of sweetness. Then dried cranberries are mixed in for a little bit of tartness. Since it’s made with oats and cranberries, feel free to classify it as a breakfast cookie and eat one when ever you feel like it.
This is another cookie that is amazing if it can be put in the microwave for a few seconds, you can then experience the fresh out of the oven experience.