Cranberry White Chocolate Oatmeal Cookies (Gluten-free)

• 3/4 cups Butter
• 3/4 cups Packed Brown Sugar
• 1/2 cups Granulated Sugar
• 1 whole Egg
• 2 Tablespoons Water
• 2 teaspoons Vanilla Extract
• 3/4 cups Bob Mill's Gluten Free Flour
• 1/4 teaspoons Xanthan Gum
• 3/4 teaspoons Baking Soda
• 2- 1/2 cups Oats
• 1/2 cups White Chocolate Chips
• 1/2 cups Dried Cranberries
• 1 Tablespoon Chia Seeds (optional)

1. Cream butter, sugars, egg, water, and vanilla on medium speed with an electric mixer until light and creamy.
2. Combine flour, xanthan gum and baking soda.
3. Add to the creamed mixture, beating on low speed until blended.
4. Stir in oats, white chocolate chips, dried cranberries and chia seeds.
5. Refrigerate dough for 1 hour.
6. Do not skip this stepI did for the first batch, and ended up with one large cookie on the tray.
7. Preheat oven to 350 degrees F. Drop dough by heaping teaspoonfuls onto greased or parchment paper-lined baking sheets.
8. Bake for 11-15 minutes, or until light golden.

butter, brown sugar, sugar, egg, water, vanilla, flour, xanthan gum, baking soda, oats, white chocolate chips, cranberries, chia seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/cranberry-white-chocolate-oatmeal-cookies-gluten-free/ (may not work)