Oatmeal Cranberry White Chocolate cookies

picture from the Ocean Spray website

Oatmeal Cranberry White Chocolate cookies. You really can't go wrong with that.

I've been a Craisins fan for years. [PLEASE bring back the chocolate covered Craisins!]

And over the years, I've read the back of the bag, and this recipe. And for years, I've wanted to make them. Today, I did. And they are delicious.

I halved and made a few changes to the original recipe, which I'll include here.

1/3 cup shortening
1/3 cup brown sugar, loosely packed
1 large egg
1/4 t. vanilla
3/4 cups gluten free oats
1/4 c. brown rice flour
1/4 c. sorghum flour
1/4 c. potato starch
1/8 t. xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 c. Ocean Spray® Craisins® Original Dried Cranberries
3/4 cup white chocolate chunks or chips

Preheat oven to 375ºF.

Using an electric mixer, beat shortening and sugar together in a medium mixing bowl until light and fluffy. Add egg and vanilla, mixing well. Combine oats, flour, xanthan gum, baking soda and salt in a separate mixing bowl. Add to butter mixture, mixing well. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

P. S. If you use butter instead of shortening, they'll spread a little more.