Barbara’s Cranberry Oatmeal Cookies

(Modifications from previous recipe are in italics)

To modify this to a gluten-free version, change the 1 1/2 cups flour to 2 cups pure oat flour. I use Bill's Red Mill Oat Flour but there may be other brands out there. I haven't tested this version with the changes printed in italics, but I don't see why it shouldn't work.

½ pound (2 sticks) butter at room temperature-
(and yes, I use butter! As an alternative, try this healthy and delicious tip, use Coconut Oil!)
1 cup firmly packed dark brown sugar
½ cup granulated sugar
2 eggs
(I changed this to 4 eggs, actually I had 4 egg yolks in the frig that I needed to use, so I added them plus the 4 whole eggs to a double recipe, which would have been about 8 eggs for the double recipe-opional)
1 teaspoon vanilla
(I also added 1 teaspoon almond extract, a nice variation!)
1½ cup Hodgson Mill Oat Bran Blend Flour or (You can substitute all purpose flour, but they won’t be as good. You can make your own by using ½ and ½ oat flour or blended oatmeal and all-purpose flour)
(I added 3 tablespoons Brer Rabbit Molasses, I guesstimated this, but I think this is about right, I just poured it in until I thought it looked right)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
I added approx 1 teaspoon orange zest or grated orange rind
3 cups Old Fashioned Oats, uncooked
1 generous (that means heaping) cup Ocean Spray Craisins (dried cranberries, I get them at Sam’s in a big ziplock bag)
  • 1. Preheat oven to 350° F (I use the convection setting for cookies, which is 350° also)
  • 2. Beat together butter and sugars until creamy
  • 3. Add eggs and vanilla and beat well with electric mixer until fluffy like a pudding
  • 4. Stir in craisins and oats, mix well
  • 5. Combine Flour, baking soda, cinnamon and salt, and mix well with a wisk.
  • 6. Blend flour mixture in with the other ingredients
  • 7. Drop by rounded tablespoonfuls onto cookie sheet lined with parchment paper.
  • 8. Only Slightly flatten out the tops of the cookie-dough ball with the sugared bottom of a glass. You could also use just your hands. (This will help the cookies cook more evenly without getting too done on the edges.)
  • 9. Bake 10-12 minutes (watch closely, gluten free takes less time) until golden brown only on the edges, don’t overcook. They will look moist in the middle and you will think they aren’t done. If they get too brown on the bottom, they aren’t as good. (In my oven on the convection setting for cookies at 350 deg, it takes exactly 10 minutes.)

    • Let cool on cookie sheet for a few minutes to let them set a little before transferring to a wire rack. Let cool on rack until firm enough to handle.
    Makes about 4 dozen. These cookies will be soft and chewey. So handle them gently.

    Good luck and good baking!!

    ENJOY! These are delicious! Every time I take them to a pot luck, I get numerous requests for the recipe. You can use either the original recipe or you can use the variations that I have listed in italics. Either way, they are great! The gluten free version is very fragile, so watch the cooking time closely and don't make them too large.