Cranberry White Chocolate Oatmeal Cookies

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Author: This Mess Is Ours
Yield: 5 dozen 1x

Ingredients

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3 cups gluten free rolled oats
1 cup plus 2 tablespoons gluten free all purpose flour
1/2 cup flaxseed meal
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed lightten Free & Vegan)" href="https://thismessisours.com/make-brown-sugar-gluten-free-vegan/"> brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup white chocolate chips
3/4 cup dried cranberries

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Instructions

Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
In a large bowl stir together the oats, flour, flax seed meal, baking soda, baking powder, cinnamon, and salt in a large bowl.Set aside.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add the oat mixture; mix until just combined. Fold in the white chocolate chips and cranberries.
Use a 1 1/2 - inch ice cream scoop to drop the dough onto the prepared baking sheets, spacing 2-inches apart. Flatten the mounds slightly.
Bake until golden and just set, about 14 minutes, rotating the pans halfway through. Allow the cookies to cool on sheets on wire racks for at least 5 minutes before transferring the cookies to the wore racks to cool completely. Cookies can be stored in an airtight container for up to 3 days at room temperature.

Notes

Adapted from Martha Stewart

Find it online: https://thismessisours.com/cranberry-white-chocolate-oatmeal-cookies/