Chewy-Crunchy Oat, Cranberry, and White Chocolate Cookies

My little guy has a couple favorite cookies from Grandma's house.  Unfortunately, they are now off-limits since they aren't gluten or sugar free.   I've promised him that I will try to recreate them in a way that he can eat them.
Tonight, I got two thumbs up from both of My Guys on this favorite.  An oatmeal cookie with cranberries, white chocolate chips, and toasted walnuts.    There is a bit of refined sugar in these, with the white chocolate chips, but I consider that minimal sugar.    I'm okay with that.  If you're not, then it would be easy to leave the chips out - just add more cranberries and walnuts....or possibly add in some coconut too.   Actually, this recipe would also be good as just a plain oatmeal cookie, or with chocolate or carob chips too.
I used Pamela's Gluten-Free Baking and Pancake Mix to make these.   That mix has baking soda, baking powder, and salt already in it, so I didn't need to add those to the cookie mix.

Now that I know they like them, next time, I will do the work of soaking and drying the oats before baking with them.   I didn't want to waste all of that time and energy until I knew I had a winner!

Now - if I could just nail the Raisin Filled Cookie that the little guy keeps asking me to make.


Chewy-Crunchy Oat, Cranberry, and White Chocolate Cookies
1 cup butter (I used a lightly salted Kerrygold Irish butter, but an unsalted butter would work just fine too, I'm sure)
1 1/4 cup Coconut Palm Sugar
2 large eggs  - mine were pretty large, pastured eggs.  Bigger than most large eggs I would think.  If your dough seems a bit dry, you might need to add a third egg.
2 teaspoons vanilla
1 1/2 cups Pamela's Baking Mix
1 1/2 teaspoons cinnamon
3 cups Gluten Free Oats
1 cup white chocolate chips
1 1/2 cups dried cranberries
1/2 cup toasted walnuts

Preheat oven to 350 degrees

In a large bowl, cream together the butter and sugars with a mixer at medium speed. Add the eggs and vanilla and mix until smooth.

Gradually add the baking mix and cinnamon and mix on low until smooth.

Stir in the oats, white chocolate, walnuts, and cranberries until evenly distributed. 

Using a two tablespoon cookie scoop,  scoop dough out onto cookie sheet, and bake for 12-15 minutes.

You will need to let them cool before eating them - these (like most gluten-free cookies) will be crumbly until they've cooled.  Then they become nice and chewy.
 
 This post has been shared at Slightly Indulgent Tuesday, hosted by Simply Sugar and Gluten Free.