Cranberry Orange White Chocolate Oatmeal Cookies Recipes

WHITE CHOCOLATE CRANBERRY ORANGE OATMEAL COOKIES WITH ROLLED OATS

Steps:

• Roast the almonds for about 10 minutes at 170 degrees. Cool down and crush them into small pieces. Increase the oven temperature to 190 degrees Celsius. Line 3 baking trays with parchment paper and set aside.
• Mix the flour, almonds, rolled oats and salt. These are the "dry ingredients". Set aside. Mix the softened butter, the sugar and orange zest until combined about 3 minutes. Add the dry ingredients and mix until the dough has come together. Finally add the cranberries and the orange juice and mix until combined. Transfer the dough onto a lightly floured surface and make a ball.
• To roll the dough cut it in half, this way it's easier to work with. Roll it out to about 4/5 mm thick and proceed to cut rounds with a cookie cutter (5 cm diameter).
• Transfer the rounds to the trays you prepared earlier and bake for about 18 minutes, until they are evenly coloured all over. Let cool down at room temperature.
• Melt the white chocolate over a water bath (don't let the bowl touch the water underneath, stirring from time to time. Coat the cookies with one tablespoon of chocolate and use a small spoon to spread it out covering half the cookie or the whole cookie. Or transfer the white chocolate to piping bag, cut only the tip and drizzle over the cookies. Set aside and let the chocolate set. It takes about 1 to 2 hours depending on how humid the day might be!

WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

Steps:

• Preheat your oven to 375 degrees F (190 C) and position the oven rack 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-high speed 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.
• Add the baking soda, baking powder, salt, and cinnamon to the mixing bowl. Mix until evenly distributed. Add the flour to the mixing bowl and mix on low speed just until absorbed. Do not over-mix.
• Fold in the rolled oats, chocolate chips, and dried cranberries with a rubber spatula. It will be a fairly thick dough and I sometimes find that clean hands work best to finish mixing. This helps to avoid over-mixing.
• Use a large scoop (I use a 1.5 oz, 3TBSP scoop) 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 F (190 C) for 9-12 minutes or until the edges are set and the cookies still look slightly under baked in the middle. Allow to cool on the cookie sheets for 5 minutes before moving to a cooling rack.
• After completely cooled, store in an airtight container at room temperature for 3-4 days.

ORANGE CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars until fluffy.
• beat in eggs and vanilla.
• combine all dry ingredients in separate bowl.
• mix wet and dry ingredients.
• add in cranberries and chips.
• Scoop by 2 Tbsp scooper
• Bake 12 minutes.
• cool 5 minutes and then move to cooling rack.

CRANBERRY, ORANGE, WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl using an electric mixer, cream together the sugar, brown sugar, butter, and orange zest.
• Add in eggs and vanilla extract and mix.
• Add the cinnamon, baking soda, salt, and flour and mix well.
• Add the oatmeal, dried cranberries, and white chocolate chips. You may need to hand-mix as the dough will be quite stiff. Make sure everything is well-distributed.
• Using a 1 5/8 ounce ice cream scoop (#20 yellow handle, about 3 TBSP), scoop dough, level flat, and deposit onto greased cookie sheet about 2-3 inches apart.
• Using a fork, partially flatten each dough ball until it is about 3/4" to 1/2" thick.
• Bake at 375° for 15-17 minutes, until the edges are lightly golden.
• Remove from oven and then transfer cookies to cooling rack.
• Makes about 45 cookies.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

CRANBERRY ORANGE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

CRAN-ORANGE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange zest and extract. , Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, cranberries and coconut. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. , Bake at 375° for 11-13 minutes or until bottoms are browned. Remove to wire racks. Store in airtight container.

CRANBERRY, ORANGE AND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray or line with parchment paper. In a large bowl, beat butter, sugar, brown sugar and orange zest on medium speed of the electric mixer until well blended. (The mixture will have the consistency of wet sand.) Add the egg and vanilla and beat until smooth.
• In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add the cranberries and white chocolate and stir just until blended.
• Drop spoonfuls of dough about 1 inch apart on a cookie sheets. Bake 12 to 14 minutes, until light golden and set around the edges but still soft in the middle. Let set on cookie sheet 1 to 2 minutes. Transfer to a wire rack to cool.