1cup1:1 gluten-free all-purpose flourKing Arthur measure for measure gluten-free flour recommended
1cuprolled oats*certified GF
½tspbaking soda
½tspsea salt
1tspcinnamon
½cupbuttersoftened to room temp
1cupbrown sugar*see notes for other options
1whole eggroom temp
1tspreal vanilla extract
½cupdried cranberries*raisins or dried blueberries are also great here
½cupwalnutsor pecans, finely chopped
Instructions
Preheat oven to 350 degrees F.
Combine the flour, oats, baking soda, cinnamon, and salt in a large bowl and set aside.
In a large mixing bowl, cream butter the butter and sugar until light and fluffy.
Add the egg and vanilla extract and beat until smooth.
Add the dry ingredients and stir until well mixed (I use the stir setting on my stand mixer for this). Stir in the nuts and dried cranberries.
Drop by heaping teaspoonfuls onto a parchment or silpat lined cookie sheet.
Bake for 8-10 minutes or until edges begin to brown (mine were perfect at 8 minutes). Cool on wire racks and enjoy.
Notes
*I previously made these cookies with coconut sugar, but I switched to brown sugar as it yields a significantly more tender oatmeal cookie while adding rich molasses undertones. Feel free to swap with coconut sugar or maple sugar. One commenter used 3/4 cup of real maple syrup with great results. *I adjusted the amount of oats based on reader feedback. After retesting the recipe, I preferred the new version, so I made this update to the recipe. :)