1 1/4 cup all-purpose gluten-free flour, like mine!
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 stick butter, room temperature
2/4 cup light brown sugar
1 egg, room temperature
1/4 cup molasses
1 teaspoon vanilla extract
1 cup gluten free rolled oats
1/2 cup dried cranberries
1/2 cup white chocolate chips
Instructions
In a medium bowl, cream together the butter and sugars on medium speed for about three minutes until smooth. Beat in the egg on medium speed for another minute, followed by the molasses and vanilla extract for another minute.
In a separate small bowl, combine the flour, baking soda, spices, and salt.
Add dry ingredients to the wet ingredients, one half at a time, until you form a dough and everything is well-combined.
Use a spatula to fold in the oats, dried cranberries, and white chocolate chips. Cover the dough with plastic wrap and let it chill in the refrigerator for one to three hours before baking.
When the dough is ready, preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
Now, form the cookies. Take a heaping tablespoon and use your hands to firmly form a ball. Space each cookie on a cookie sheet at least two inches apart. I recommend baking one sheet of cookies at a time.
Bake your cookies for 11 to 12 minutes, until they are a deep golden brown.
Let the cookies cool on the baking sheets for about 20 minutes, then transfer each cookie to a cooling rack. Be careful not to transfer them when they’re still super soft, or else some of the cookie could fall through your cooling rack.
Let them cool on the rack for another 20 minutes until they reach room temperature. Serve immediately or store in an airtight container for up to three days.
