Holiday Cranberry Chocolate Oatmeal Cookies – Gluten Free

I’d pay anyone a hundred bucks if they could tell these great little cookies are gluten free.  They are delicious, light and super moist!  Try finishing them off with a drizzle of white chocolate for that festive feeling.

1 cup self rising gluten free flour (or use plain and add 1tsp of baking soda)

1 cup Narin’s gluten free oats

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 teaspoon Xanthan gum

10 tablespoons unsalted butter, room temperature

1/2 cup sugar

1/2 cup (packed) golden brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

1/2 cup dried cranberries

Position rack in center of oven and preheat to 350°F. (180°C)  Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking powder, Xanthan gum, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 14 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.