Translation

This recipe is the same as my Gluten Free Cranberry Oatmeal Cookies with one exception. And one big exception that is — it tops each cookie with white chocolate. I don’t know about you, but I absolutely love white chocolate. At one point in my life when I suffered from migraines it was the only kind of chocolate I could eat so it has stayed near and dear to my heart…but back to the cookies.

The inspiration for these cookies came when I had a Green & Black’s Organic White Chocolate Bar in the fridge. I was just about to break off a piece to eat when I remembered the cranberry oatmeal cookies that I just made a couple of days ago. I decided to melt the white chocolate and smear it all over the top of the cookie.

Well, let me tell you if you make these cookies, there’s going to be a party going on in your mouth. Trust me.

Ingredients:
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
1 cup white chocolate chips or chopped high-quality white chocolate bar (I used Green & Black’s Organic White Chocolate Bar)

Directions:
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.

Once cookies are completely cooled, melt white chocolate over double boiler until melted. Use spoon to spread white chocolate over each cookie.

You can eat right away while white chocolate is still warm or let set. But I bet you’re going to want to eat them right away. I know I did.

Note: If you don’t want to top all of the cookies at the same time, just break off 3 squares of the chocolate bar and melt in the microwave.

This recipe was featured on Foodie Friends Friday.

Foodie Friends Friday