The Final Oatmeal Cookie

"Gather a bouquet of nice things each day!"  - Wonderful advice that would surely include a perfect oatmeal cookie shared with someone you love!
Oatmeal cookies have always been my favourite cookie and although I have made and posted other gf oatmeal cookie recipes they were never quite good enough for me to stop trying to tweek a better recipe version.
This Final Oatmeal Cookie will satisfy that for me!   This cookie from mixing to eating has none of the undesirable characteristics that  a gluten free cookie can have.
While the recipe is a fairly large one,  extra cookies can be frozen or freeze some of the dough for future 'warm out of the oven'  cookies that leave a kitchen mess-free!

Final Oatmeal Cookies

• 3/4 cup butter - room temperature 
• 1/4 cup shortening 
• 3/4 cup brown sugar 
• 1/4 white sugar 
• 2 eggs
• 1 tablespoon vanilla 
• 1/4 cup milk 
• 1 (4 serving size)  box of instant vanilla pudding 
• 1/2 cup brown rice flour
• 1/4 cup millet flour 
• 1/4 cup potato starch
• 1/2 tsp xanthan gum 
• 1 tsp. baking soda 
• 1 tsp baking powder 
• 3 1/2 cups gf oat flakes 
• 1 cup sweetened dried cranberries 
• 1/2 cup chopped walnut pieces

• OR  instead of the cranberries/walnuts , add your own variations -  raisins, chocolate chips. 

1. Whip butter and sugar , then add eggs and vanilla and beat. 
2. Add the instant vanilla pudding and the milk and  beat until perfectly smooth. 
3. Add the blended dry ingredients all at once , mixing well. 
4. Stir in the oat flakes and the cranberries and nuts.    
5. Drop by teaspoonfuls onto greased cookie sheet (greased or lined with parchment paper)  - flatten slightly with fork. 
6. Bake for 12 minutes in a 350 degree oven. 
7. Try to eat just one ! 

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