Kristin's Gluten-Free Chewy Oatmeal Cranberry Cookies (or Raisin or Chocolate Chip)

I really enjoy a good, chewy oatmeal cookie.  After a great deal of trial and error, I came up with this recipe for chewy oatmeal-cranberry cookies.  We like these best with dried cranberries, but you can easily use raisins or chocolate chips instead.  We enjoy those, too.  Using oil and butter keeps these cookies moist and with that nice chewy texture that's so desirous in an oatmeal cookie.  They've been gobbled up quickly in this house. Enjoy!!!

This batch I made half oatmeal-cranberry and half oatmeal-chocolate chip

Kristin’s Gluten-Free Chewy Oatmeal Cranberry (or Raisin or Chocolate Chip) Cookies

Makes 36 cookies

Preheat oven to 350F.  Line cookie sheets with silicon mat or parchment paper.

Mix in a mixer:

¾ cup white rice flour

¾ cup whole oats (gluten-free if celiac or sensitive)

½ tsp xanthan gum

½ cup brown sugar

¼ cup white sugar                                              

½ tsp salt

½ tsp baking soda

¾ tsp cinnamon

¼ tsp nutmeg (optional)

Add and mix in at medium speed, just until blended:

¼ cup oil

¼ cup butter, softened

2 eggs

2 tsp vanilla bean paste or vanilla extract

Add and mix in:

½ - 1 cup dried cranberries OR raisins OR chocolate chips!

Drop by 1 Tbsp amounts onto prepared cookie sheets.  Bake 8-9 minutes, until lightly browned.   

Remove onto a cooling rack to cool.  Enjoy!