Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, brown sugar, and granulated sugar.

Beat on medium speed for 2–3 minutes, scraping down the sides as needed, until the mixture is light, fluffy, and creamy. This step is key for soft, chewy cookies.

Add the vanilla extract and eggs, one at a time, mixing well after each addition.

Continue mixing on medium speed for 1–2 minutes, until the mixture is smooth and fully combined.

In a separate bowl, whisk together the gluten-free flour, salt, baking soda, and cinnamon. Whisking helps evenly distribute the leavening and spices.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix just until combined.

Do not overmix—overmixing can lead to dense cookies, especially with gluten-free dough.

Add the rolled oats, dried cranberries, white chocolate chips, and chopped pecans.

Mix on low speed or fold in by hand until everything is evenly distributed throughout the dough.

Cover the bowl and chill the dough in the refrigerator for 30–45 minutes.

Chilling helps the gluten-free flour hydrate and prevents the cookies from spreading too much while baking.

Using a 2-tablespoon cookie scoop, scoop the dough and place it onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden brown and the centers are just set.

The cookies will look slightly soft in the center—this is perfect and ensures a chewy texture.

Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Gluten-free cookies firm up as they cool.