Amazing Chewy Gluten Free Oatmeal Cranberry Cookies
Amazing Chewy Gluten Free Oatmeal Cranberry Cookies
Introduction
Welcome to your new favorite gluten-free cookie recipe! These Amazing Chewy Gluten Free Oatmeal Cranberry Cookies are truly something special. Perfectly soft in the center, delightfully chewy on the edges, and bursting with the comforting warmth of oats and the vibrant tartness of cranberries, they strike an exquisite balance. Whether you're navigating a gluten-free diet or simply looking for a delicious, wholesome treat, these homemade cookies are incredibly easy to make and guaranteed to become a household favorite. Get ready to bake a batch that will disappear almost as quickly as they come out of the oven!
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 1/4 teaspoon if not)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (140g) certified gluten-free rolled oats
- 1 cup (120g) dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the certified gluten-free rolled oats and dried cranberries until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set but still look soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Do Not Overmix: Overmixing the dough can develop the starches in the gluten-free flour, potentially leading to tougher cookies. Mix until just combined.
- Use Certified Gluten-Free Oats: To ensure these cookies are truly gluten-free, always opt for oats specifically labeled as "certified gluten-free," as conventional oats can be cross-contaminated with wheat.
- Chill the Dough: If your dough seems too soft or your kitchen is warm, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days to maintain their chewiness and freshness.
- Ingredient Substitutions: Feel free to swap dried cranberries for raisins, chocolate chips, or a mix of your favorite dried fruits. A handful of chopped nuts (like pecans or walnuts) would also be a lovely addition.
Nutrition Facts (per serving)
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 28mg
- Sodium: 130mg
- Total Carbohydrates: 27g
- Dietary Fiber: 2g
- Total Sugars: 16g
- Protein: 2g
Frequently Asked Questions
- Q: Can I use quick oats instead of rolled oats? A: While you technically can, rolled oats provide a much better chewy texture and more substantial bite. Quick oats tend to absorb more liquid and can result in a drier, less chewy cookie.
- Q: My cookies spread too much. What went wrong? A: This can happen for a few reasons. Ensure your butter wasn't too soft (almost melted), that your oven temperature is accurate, and that you didn't skip the step of measuring flour correctly (too little flour can cause spreading). Chilling the dough for 30 minutes can also help if spreading is an issue.
- Q: Can I freeze these cookies? A: Yes! Baked and cooled cookies can be frozen in an airtight container or freezer bag for up to 2-3 months. Thaw at room temperature before serving. You can also freeze portions of raw dough.