Ingredients
- 8 tablespoon unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup white sugar
- 1 Xl egg
- 1 teaspoon vanilla extract
- 3/4 cup Gluten Free rolled oats (not quick or instant) *can use regular oats when making non-gluten free)
- 3/4 cup gluten free flour or regular all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon xanthan *omit when making non-gluten free
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup rough chopped macadamia nuts
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1 1/4 cups white chocolate chips, divided
- 1/2 teaspoon vegetable oil
Instructions
- Preheat oven to 350F, rack in the middle
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter, light brown sugar and white sugar until light and fluffy. ~4 minutes.
- Add in the egg and vanilla and beat until combined.
- Shut off the mixer and add in the flour, baking soda, salt, baking powder and xanthan.
- Turn the mixer on low and mix just until combined.
- Shut off the mixer and add in the oats, nuts, cranberries, raisins and 1 cup white chocolate chips; mix just until combined. Do not over mix (no more than 15-30 seconds).
- Lightly spray a 10-12” cast iron pan.
- Place the dough in the pan and pat down until even.
- Bake for 16-20 minutes or just until lightly golden brown (the inside may seem under baked but this is ok as it will continue baking due to the residual heat from the pan).
- Place the pan on a heat-safe cooling rack.
- While the cookie is cooling melt the 1/4 cup with 1/2 teaspoon vegetable oil until smooth.
- Drizzle on top of the cookie.
- Allow to cool for at least 30 minutes before slicing.
Notes
To freeze allow to cool completely, double wrap in plastic wrap then place in a freezer safe bag or foil. Label and date the outside. When ready to serve, just take out of the freezer for 30 minutes or so and dig in!
