Here's the recipe from A Gluten Free Guide:
Gluten Free Oatmeal Cranberry Delights
14 Tablespoons unsalted butter
1 cup firmly packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons good vanilla extract
1 ½ cups Pamela’s baking mix
2 teaspoons cinnamon
3 cups gluten free oats
1 1/3 cups dried cranberries
Preheat oven to 350 degrees.
In a large bowl, cream together the butter and sugars with a mixer at medium speed. Add the eggs and vanilla and mix until smooth. Gradually add the baking mix and cinnamon and mix on low until smooth. Stir in the oats and cranberries until evenly distributed.
Drop in small teaspoons-full on a silpat or slightly greased cookie sheet. Allow plenty of room for them to spread during baking. Bake for 10-15 minutes. Cooking times will vary according to the size of the cookie. Let cool before removing from the silpat or cookie sheet or they could crumble.
Adjustments for other gluten free flour mixes – because Pamela’s mix includes baking soda, salt and additional fat A Gluten Free Guide adjusted the recipe accordingly. If your flour mix doesn’t have any fat, increase the butter by two tablespoons. Add 1 teaspoon baking soda and ½ teaspoon salt with the dry ingredients if your mix doesn’t include them already.