gluten-free oatmeal craisin cookies

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These gluten-free oatmeal craisin cookies are super chewy, lightly spiced with cinnamon, and loaded with white chocolate and cranberries. They’re a fun twist on classic oatmeal raisin cookies, making them perfect for the holidays, birthday parties, or simply as a treat to brighten any day. 

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Let's make gluten-free oatmeal craisin cookies! Gather your ingredients.

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Add the gluten-free flour blend, baking powder, baking soda, salt and cinnamon to a large bowl.

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Whisk to combine. Set aside.

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Add the granulated sugar, brown sugar and softened butter to another mixing bowl.

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Cream together the butter and sugars for 2-3 minutes, until light and fluffy.

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Add the egg and vanilla extract to the creamed butter mixture.

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Mix until combined and smooth.

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Add the dry ingredients to the wet ingredients.

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Mix until combined and no more streaks of flour remain.

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Add the gluten-free oats, dried cranberries and white chocolate chips to the cookie dough.

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Stir until evenly distributed.

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Chill the dough for at least 20 minutes. Scoop out cookie dough with a cookie scoop to ensure uniform dough balls.

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Place the dough on a baking sheet lined with parchment paper, spacing them a few inches apart.

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Bake for 10-12 minutes, until the edges are light golden brown.

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Let the cookies cool for a few minutes before moving to a wire rack to finish cooling.

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Enjoy these ooey gooey gluten-free oatmeal cranberry white chocolate cookies!

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Grab the full recipe at the link below!

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