Apricot Cranberry Oatmeal Cookies

3/4 c butter, room temperature
3/4 c brown sugar
1/2 c rice flour
1/2 c gluten-free baking flour
1 c old-fashioned oats
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/3 c chopped dried apricots
1/3 c dried cranberries

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease lightly.

In a large bowl, beat together butter and brown sugar until smooth and creamy.

In a separate bowl, combine flours, oats, salt, baking soda, and spices. Whisk gently to remove any lumps. Add dry ingredients slowly to butter mixture and stir until well combined. Do not overmix. Stir in apricots and cranberries and mix well.

Form walnut-sized cookies on cookie sheets; leave 2" between cookies. Press down slightly on each to flatten dough.

Bake for 15-20 minutes, until light brown and slightly firm to the touch. Cool on cookie sheet at least 5 minutes.

NOTES
From Hannaford.
Untried.
Would probably switch out rice/gluten-free flours for some more common varieties.