Cranberry, White Chocolate, and Orange Oatmeal Cookies
Cranberry, White Chocolate, and Orange Oatmeal Cookies requires roughly 25 minutes from start to finish. This recipe serves 24 and costs $1.04 per serving. One serving contains 275 calories, 4g of protein, and 11g of fat. 21 person found this recipe to be flavorful and satisfying. A few people really liked this dessert. It is brought to you by Baker Bettie. Head to the store and pick up eggs, unsalted butter, orange zest, and a few other things to make it today. With a spoonacular score of 24%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: White Chocolate Cranberry Oatmeal Cookies, Oatmeal White Chocolate Cranberry Cookies, and White Chocolate Cranberry Oatmeal Cookies.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
2¼ cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1½ cups dark brown sugar, lightly packed
1 cup dried cranberries (plus more for topping if desired)
2 large eggs, room temp
1 tsp kosher salt
zest of an orange
3 cups rolled oats
2 sticks (1 cup, ½ lb) unsalted butter, softened
2 tsp vanilla extract
1 cup white chocolate chips (plus more for topping if desired)
Equipment:
stand mixer
hand mixer
bowl
oven
baking sheet
whisk
Cooking instruction summary:
Preheat your oven to 375 degrees F and position the oven wrack in the center of the oven.In the bowl of a stand mixer, or a large bowl with a hand mixer, cream together the butter and brown sugar on medium until light and fluffy. About 3 minutes. With the mixer still running add in the eggs, vanilla, and orange zest. Mix for just about 10 seconds then stop and scrape down the sides of the bowl. Mix again just until incorporated.In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, and all purpose flour. With the mixer on low speed, gradually add the dry ingredients into the wet ingredients. After all of the dry ingredients are added, stop the mixer, scrape down the bowl, and mix again for just about 30 more seconds. (you do not want to overmix the dough).Fold in the rolled oats, chocolate chips, and dried cranberries. It will be a fairly thick batter and I sometimes find that clean hands work best to finish mixing the dough. This helps to avoid overmixing.Use a large scoop (mine is just a little less than cup) to scoop rounded mounds of dough onto baking sheets, no more than 8 cookies per sheet. If desired, add more white chocolate chips and cranberries to each dough mound for a more visually appealing cookie. Gently press down each dough mound just slightly. You want to keep them fairly thick so that they do not come out completely flat.Bake, 1 cookie sheet at a time, at 375 for 9-10 minutes or until the edges are set and the cookies still look underbaked in the middle. They will continue cooking on the baking sheets while cooling.
Step by step:
1. Preheat your oven to 375 degrees F and position the oven wrack in the center of the oven.In the bowl of a stand mixer, or a large bowl with a hand mixer, cream together the butter and brown sugar on medium until light and fluffy. About 3 minutes. With the mixer still running add in the eggs, vanilla, and orange zest.
2. Mix for just about 10 seconds then stop and scrape down the sides of the bowl.
3. Mix again just until incorporated.In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, and all purpose flour. With the mixer on low speed, gradually add the dry ingredients into the wet ingredients. After all of the dry ingredients are added, stop the mixer, scrape down the bowl, and mix again for just about 30 more seconds. (you do not want to overmix the dough).Fold in the rolled oats, chocolate chips, and dried cranberries. It will be a fairly thick batter and I sometimes find that clean hands work best to finish mixing the dough. This helps to avoid overmixing.Use a large scoop (mine is just a little less than cup) to scoop rounded mounds of dough onto baking sheets, no more than 8 cookies per sheet. If desired, add more white chocolate chips and cranberries to each dough mound for a more visually appealing cookie. Gently press down each dough mound just slightly. You want to keep them fairly thick so that they do not come out completely flat.
4. Bake, 1 cookie sheet at a time, at 375 for 9-10 minutes or until the edges are set and the cookies still look underbaked in the middle. They will continue cooking on the baking sheets while cooling.
Nutrition Information:
covered percent of daily need
