White chocolate, cranberry, & pecan cookies

Let's talk about oats. As a celiac, I feel like we have the lucky ones that can handle certified GF oats and those that will be hunched over in pain if they even get near any oats, certified GF or not! I am one of the lucky ones that can eat certified GF oats which makes me very happy because I can still enjoy some oatmeal cookies or overnight oats for a quick breakfast. If you are my twinsie..... this is for you:

White Chocolate, Cranberry, & Pecan Cookies

• 1 cup room temp butter

• 1/2 cup sugar

• 1/2 cup brown sugar

• 2 eggs

• 1 tsp vanilla

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp salt

• 7.2 oz of Melly Belly Flour blend

• 3 cups of certified GF oats

• 1 cup dried cranberries

• 1 cup chopped pecans

• 1 cup of white chocolate chips

Preheat your oven to 350 degrees.

In a bowl, measure out and mix together your baking soda, cinnamon, salt, and GF flour blend. In a mixer, mix your softened butter with your white and brown sugar until well incorporated and fluffy. Add in your eggs and mix well. Slowly start adding your dry ingredients that you set aside. Once you have them all together, mix for about a minute.

Scrape down the bowl with a rubber spatula and mix again for about 2-3 minutes until everything is well mixed together. Next add your oats. Last, add in your cranberries, pecans, and white chocolate chips.

Using a spoon or an ice cream scoop, space out cookies 1 inch apart on a baking sheet lined with parchment paper. Bake for 10-12 minutes until lightly golden brown. Pull the baking sheet out of the oven and wait about 3-4 minutes before moving them to a cooling rack. Enjoy!!