Can you make this bar into a cookie?

Yes! This recipe can also be made into White Chocolate Chip Cranberry Oatmeal Cookies . Use a 1/4-inch spring-loaded or medium cookie scoop to scoop cookie dough balls and place them on a prepared baking sheet lined with parchment paper or Silicone Liner.

Can I replace the White Chocolate Chips with Dark Chocolate Chips?

In this Cookie Bar, you can use White Chocolate, Dark Chocolate, or Milk Chocolate Chips .

Can you use other types of dried fruit in this Oatmeal Cookie Bar Recipe?

Raisins, Craisins, or even chopped figs would be delicious in this recipe.

Can I use other types of Gluten-Free Flour in this Recipe?

I used Cup 4 Cup, but any All Purpose Measure for Measure Gluten-Free Flour will work in this recipe.

The Best Gluten-Free White Chocolate Chip Cranberry Cookie Bars

Name: The Best White Chocolate Chip Cranberry Cookie Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: Old Fashioned Rolled Oats – 3 Cups; Gluten-Free Flour Blend – 1 and 1/2 Cups; Light Brown Sugar – 1 Cup; White Sugar – 1/4 Cup; Baking Soda – 1 Teaspoon; Unsalted Butter – 1 and 1/2 Sticks; Eggs – 2; Pure Vanilla Extract – 1 and 1/2 Teaspoons; Salt – 1/2 Teaspoon; Dried Cranberries – 1 Cup; White Chocolate Chips – 1 Cup (I used Guittard); Citrus Glaze; Orange Juice – 2 Tablespoons; Pure Vanilla Extract – 1/2 Teaspoon; Powdered Sugar – 1 Cup (add more if needed to thicken)

The Best White Chocolate Chip Cranberry Cookie Bars

Save Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Yummy, golden, chewy cookies filled with dried cranberries and white chocolate chips! To top it off, I added a drizzle of citrus glaze. These White Chocolate Chip Cookie Bars are delicious and festive for the holiday season. By melting the butter, there is no need for a stand mixer. The melted butter creates a cookie bar with chewy centers that hold well to milk dunking!

Author: Sherie Friedlander
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Yield: 12 Large Bars
Category: Desserts
Method: Bake
Cuisine: American
Diet: Gluten Free

Ingredients

Old Fashioned Rolled Oats – 3 Cups

Gluten-Free Flour Blend – 1 and 1/2 Cups

Light Brown Sugar – 1 Cup

White Sugar – 1/4 Cup

Baking Soda – 1 Teaspoon

Unsalted Butter – 1 and 1/2 Sticks

Eggs – 2

Pure Vanilla Extract – 1 and 1/2 Teaspoons

Salt – 1/2 Teaspoon

Dried Cranberries – 1 Cup

White Chocolate Chips – 1 Cup (I used Guittard)

Citrus Glaze

Orange Juice – 2 Tablespoons

Pure Vanilla Extract – 1/2 Teaspoon

Powdered Sugar – 1 Cup (add more if needed to thicken)

Cook Mode Prevent your screen from going dark

Instructions

Pre-heat Oven to 350 degrees F.

Step 1. – Melt Butter over low heat in a saucepan and cool to room temperature.

Step 2. -Whisk cooled Butter, Eggs, Sugar, and Vanilla in a medium bowl until smooth.

Step 3. –Mix Gluten-Free Oats, Gluten-Free Flour, Salt, and Baking Soda in a large bowl.

Step 4. –Combine Wet and Dry ingredients with a wooden spoon until well blended.

Step 5. – Add White Chocolate Chips and Dried Cranberries. Combine well.

Step 6. Press Cookie Dough into a 9 x 13 buttered prepared pan.

Step 7. Place on middle rack in preheated oven. Bake for 25 minutes until light golden brown and the toothpick test comes out clean.

For best results – Do not overbake. Cookies will firm up as they cool. Cool completely before cutting into bars. Run a sharp knife around the outside edge of the pan.

Citrus Glaze Drizzle

Whisk Powdered Sugar, Orange Juice, and Vanilla until smooth. Drizzle over the bars. It’s sweet, so use sparingly as desired.

Notes

Storage – Store a batch of these cookies in an airtight container for three days on the counter or up to 3 months in the freezer.

Flour Blend – I used Cup 4 Cup Flour Blend, but Bob’s Mill Gluten Free would also work well.

Find it online: https://delectablefoodlife.com/ultimate-white-chocolate-cranberry-oatmeal-cookie-bars/