These gluten free spiced oatmeal white chocolate cranberry cookies live up to their very long name. I decided to combine the best parts of white chocolate cranberry, oatmeal raisin, and gingerbread cookies into one delicious treat. The spicy flavor and chewy texture will just hug you this time of year.
I’m a huge fan of my gluten free oatmeal raisin cookie recipe. If you’ve tried those out, or my gluten free s’mores cookies, you’ll know how important the creaming method is to me for baking cookies. Since these cookies are loaded with oats, dried cranberries, and white chocolate chips, they will definitely spread more than other cookies. I suggest chilling the dough in the refrigerator for at least an hour or up to three hours before baking. This will help the cookie dough keep it’s volume and shape while baking in the oven.
I would also bake these cookies one tray at a time. This is a good rule of thumb for most cookie recipes. If you bake two sheets of cookies at one time, they’ll be competing each other for the right amount of heat. Furthermore, that rack switch you’ll have to do halfway through is going to significantly decrease your oven temp the second you open that door. It’s best to let cookies be for their entire bake time, and give them room to do their thang.
My mason jar recipe for these gluten free spiced oatmeal white chocolate cranberry cookies will bake 16 to 20 of these yummy cookies. It’s the perfect portion for smaller gatherings this holiday season! Since these cookies are a bit delicate, I don’t recommend baking and freezing ahead of time. But they will keep their chewy, indulgent texture for up to three days!
