These Gluten Free Cranberry Oatmeal Cookies are filled with sweet cranberries, crunchy walnuts, and lots of oats. They’re sweet, chewy, and impossible to resist!
Preheat oven to 350° F. Line baking pans with silicone liners or parchment paper.
In a large mixing bowl, cream together butter, shortening, and sugars.
Add eggs, one at a time, and beat well after each addition. Add vanilla and beat until combined.
In a medium mixing bowl, combine oats, flour, salt, baking soda, and cinnamon.
Add half the oat mixture to the butter mixture and stir to combine. Add the remaining oat mixture and stir until well combined.
Fold in the cranberries and nuts.
Using a 1.5-tablespoon scoop, drop the dough 2 inches apart onto the prepared pans. Press the dough balls lightly to flatten.
Bake at 350° for 10-12 minutes until lightly browned.
Allow the cookies to cool a few minutes on the pan before transferring to a wire rack to cool completely.
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