Choc-Oat-Chip Cookies (with cranberries and flour variations)

After sampling this cookie, friends of ours asked me, "this will make it on your blog, right?"  Sure, once I get around to it ...  Herein lies the problem of maintaining three blogs, two of which involve projects such as creative cooking and sewing.  But, here ya go (will post pics later) ...

Basic Recipe

Sift together
 
1 3/4 C whole wheat pastry flour (or Gluten Free All Purpose Baking Flour)
1 tsp baking soda
1/2 tsp salt
1/2 tsp Xanthan or Guar Gum (if using GF flours)

In separate bowl, Cream together

1/2 C butter
1/2 C granulated sugar (or Erithrytol)
1 C packed brown sugar (or Sucanat)
1/2 C unsweetened applesauce (or 4 oz jar strained baby carrots)

Mix in

2 eggs, lightly beaten
2 tsps pure Vanilla Extract

Stir in (just until blended)

Sifted flour blend
3 C Rolled Oats (use certified gluten-free if extremely sensitive)
1 C semi-sweet chocolate chips (yes!  Nestle's is gluten-free!)
1 C Craisins

Preheat oven to 300 degrees.  Place by rounded TBSP 2" apart on a prepared cookie sheet.  Bake 15-18 minutes.  Remove immediately to wire rack to cool.

Additional substitutions:

In place of GF Flour Blend, feel free to use 1 C of Garbanzo/Chickpea flour and 3/4 C Sweet Sorghum or Amaranth flour.
In place of the Sucanat, try 1/2 C Agave Nectar + 1/4 C Blackstrap Molasses.  Be sure to increase flour to 2 cups, and decrease vanilla extract to 1 tsp.