mulberryblvd

These white chocolate, cranberry, toasted nut🐿️, oatmeal cookies have the perfect amount of sweetness from the chocolate, tartness from the cranberries, and nuttiness from the pecans(or walnuts). The texture is soft and chewy, like a good oatmeal cookie should be. And no mixer needed. I call them November to December Cookies because I only make them during the holiday🎁season. Save the recipe and make it later🧑🏻‍🍳 Recipe (makes 14 cookies , each 2 oz) Ingredients: * 1/2 cup flour (60 grams) — I use Measure for Measure King Arthur Gluten Free flour * 1/2 teaspoon baking soda * 1/2 teaspoon salt * 1/2 teaspoon cinnamon * 1/2 cup butter, softened/room temperature * 1/2 cup brown sugar * 1/4 cup white sugar * 1 egg * 1.5 teaspoons vanilla extract * 1.5 cups quick cooking oats (135 grams) (I use Bob’s Red Mill Quick Cooking GF Rolled Oats) * 3/4 cup dry cranberries * 3/4 cup toasted pecans or walnuts (chop and dry toast in a pan for 5 minutes for better texture and flavor) * 3/4 cup white chocolate chips (6 ounces) Instructions: 1. In a large bowl, add the softened butter and both sugars and mix until combined. 2. Add in the egg and vanilla extract and continue to stir until well incorporated. 3. In a separate bowl or with a sifter on top of the bowl, combine the flour, baking soda, salt, and cinnamon to the butter mixture. 4. Stir in the cranberries, toasted nuts, and white chocolate. 5. Scoop the dough into 2 oz balls, or roughly 2 Tbsp. Place in the refrigerator, then preheat your oven to 375°F (190°C) 6. Once the oven is preheated, place the cookies on a parchment lined baking sheet and bake for 8-10 minutes, or until the edges are golden and brown. No need to overbake. 7. Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes. Enjoy and share with friends. Check back on my blog soon for printable recipe plus my tips. #oatmealcookies #holidayrecipes #bakingfromscratch #holidaybaking #glutenfreerecipes #easyrecipes #cookies