This was an easy recipe, using one bowl instead of the usual two bowl method.
3 cups gluten-free flour mixture
1 teaspoon baking soda
3/4 teaspoon salt
1 cup margarine
1 cup brown sugar
1 tablespoon vanilla
1 cup dried cranberries
a cup white chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees.
Beat margarine in a large mixing bow until fluffy. (2-3 minutes)
Add sugars and beat until blended.
Beat in eggs, one at a time, then add vanilla and mix.
Add dry ingredients until just blended.
Using strong wooden spoon, beat in cranberries, chips and nuts.
Bake cookies until just golden at 350 degrees. Check at 12 minutes. Mine took fourteen minutes.
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