Saturday, March 29, 2014

Gluten Free Oatmeal Flax seed Cookies, with White chocolate chips and Cranberries

I love trying to come up with new recipes. Going Gluten Free has it's challanges but I'm always trying to come up with new ideas for the family. Using flax seeds crushed and milled has been an easy adjustment. Using milled flax seeds tastes better and you don't get seeds stuck between your teeth. Recipe 1 Cup Butter ( 2 sticks, room temperature) 2 large eggs (room temperature) 1 Cup of Brown Sugar 1/2 Cup granulated sugar 1 tsp vanilla Cream wet ingredients together in your standing mixer. Dry: 1 1/2 Cups of Pamela's Gluten Free baking mix 2 1/2 Cups oat meal 1/2 Cups Milled Flax Seed. 1/2 tsp salt 1 tsp Baking Soda Mix dry in a separate bowl, mix well. 1 Cup white chocolate Chips 1/2 dried cranberries Blend wet ingredients together until creamy, slowly add dry. When mixed together add white chocolate chips and cranberries. Set oven to 325 degrees. I use a cookie scoop to make my cookies. Bake cookie on a cookie sheet. Oven 325 degrees, bake cookies for 12 to 14 mins, and cool on cooking rack.
I have to add that I really like the complement of white chocolate chips and cranberries together in this recipe. I'm calling this my new favorite grown-up cookie. I hope you love this as much as I do.

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