Cranberry Bliss Cookies
If you find yourself missing the delight of the very popular coffee house’s glutenous Cranberry Bliss Bars, then you’re in luck. Here we proudly present our mock Cranberry Bliss Oatmeal Cookies. Bit of a mouthful, pun intended. We could not keep these things in the house. That is no exaggeration. They were so can’t-even-speak-correctly-anymore delicious. Very simple and quick to whip up, these bits of white chocolatey heaven are perfect for curbing any sweet craving.
FREEZER FRIENDLY: once baked and completely cooled, cookies can be layered into freezer bags or lidded freezer containers and stored for up to 1 month. To defrost, allow to come to room temperature and enjoy.
1 cup of butter
1 cup of brown sugar
1 cup of granulated sugar
2 cups of Gluten free all purpose flour blend
2 cups of rolled oats
2 tsp baking powder
1 tsp baking soda
1 cups of white chocolate chips (an extra 1/2 cup can be added if you really love white chocolate, like me).
1 cup of dried cranberries
Preheat oven to 350°
Combine butter, sugars and eggs in a large bowl, or the bowl of your mixer. In another bowl combine flour, oats, baking powder and baking soda and stir together until cohesive. Incorporate the dry ingredients into the wet in about three parts. Add in the Cranberries and white chocolate. (It doesn’t really matter when you add these. I just prefer to do it last so that I don’t get flour lodged in the creases of the cranberries).
Be wary, these babies spread. So if you’re going with a 2 tablespoon scoop, you’ll probably end up with a 3/3 1/2 inch cookie. A 3 tablespoon scoop will make ones roughly upward of 4 inches. So just be aware of that in spacing. Three inches between balls of dough seems to accommodate both sizes though.
After dough is balled on cookie sheet, pop them in the oven and bake for 12-15 minutes. The edges should be golden while the center will still be gooey. As the cookie cools it’ll turn into this crunchy, chewy delightful lithe thing that looks like this: