3 cups gluten free oats
1 1/2 cups of Pamela’s Baking Mix
14 Tablespoons unsalted butter
1 cup firmly packed brown sugar
1/2 cup palm sugar
2 large eggs
2 teaspoons good vanilla extract
2 teaspoons cinnamon
1 1/3 cups dried cranberries
Preheat oven to 350 degrees.
In a large bowl, cream together the butter and sugars with a mixer at medium speed. Add the eggs and vanilla and mix until smooth. Gradually add the baking mix and cinnamon and mix on low until smooth. Stir in the oats and cranberries until evenly distributed.
Drop in small teaspoons-full on a silpat or slightly greased cookie sheet. Allow plenty of room for them to spread during baking. Bake for 10-15 minutes. Cooking times will vary according to the size of the cookie. Let cool before removing from the silpat or cookie sheet or they could crumble.
Enjoy one or two cookies (who’s counting, right?) with your favorite beverage!
If you want a real treat, check out my White Chocolate Cranberry Oatmeal Delights.