Notes: It’s extremely important to measure both the oats and flour correctly using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much of either will dry out the cookies and leave them cakey instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use
gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g)
millet flour, 2 tablespoons (15g)
tapioca flour, 2 tablespoons (15g)
brown rice flour, and ½ teaspoon
xanthan gum. Most store-bought gluten-free flour blends will also work, if measured
like this.
The cranberries should be measured when whole, then diced! To quickly dice the cranberries, I add them to
my food processor, and pulse until they’re no larger than ¼ of their original size.
Frozen and thawed cranberries that have been patted dry to remove any excess moisture may be substituted for the fresh. In a pinch, ½ cup of diced dried cranberries that have been hydrated may be substituted. To hydrated the dried cranberries, add them to a microwave-safe bowl, add water until it rises ½” above the cranberries, and cover the top with a lid or plastic wrap. Microwave on HIGH for 1 minute. Let the cranberries sit while preparing the cookie dough. Just before mixing them in, drain and pat dry.
For answers to all other questions (including substitutions and tips), see my Oatmeal Cookie FAQ Page. {gluten-free, clean eating, vegan, low fat}