Orange-White chocolate oatmeal cookies

Orange-White chocolate oatmeal cookies

This week I got to participate in a food photography challenge. This challenge led by Angélica from the blog Bizcochos y Saconchos is called the Culinary Alphabet. Each month there is a different letter and we try to photograph things from the kitchen or food that starts with that letter. This month was the letter G. Immediately my mind went to cookies (yeah, sorry. It doesn´t work in English. Galletas in Spanish), something I´ve been struggling to photograph for a while. So the recipe for today comes from that challenge (you can come and check it out the challenge here).

These cookies are made with old-fashioned oats (although you can also use instant), with some orange zest and a few pieces of white chocolate, very simple. I was debating whether to use dark chocolate or white chocolate, the two go so well with orange. The supermarket helped me with my decision, they only had white and milk chocolate 🙂. I also found some red cranberries in my cupboard and I added them to the dough, but generally I omit them.

With these orange-white chocolate oatmeal cookies you don´t need to store the dough in the refrigerator before baking as with other recipes, so in a short time you can enjoy them with a cup of tea. The edges are crunchy and the middle chewy, but if you prefer them crispy, leave them in the oven for two more minutes. Don´t forget to keep them in an airtight container, this recipe makes plenty! Enjoy them!

Recipe adapted from the book: Good Housekeeping - Christmas Cookies

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Cranberry Oatmeal Cookies

Prep Time

10 mins

Cook Time

14 mins

Total Time

24 mins

 

These cookies are made with old-fashioned oats (although you can also use instant), with some orange zest and a few pieces of white chocolate, very simple.

Course: Dessert

Cuisine: American

Servings: 54 cookies

Calories: 108 kcal

Ingredients

• 1-1/2 cups flour (187.5 g)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar (200 g)
• 1/2 cup packed brown sugar (45 g)
• 3/4 cup butter softened (170 g)
• 2 teaspoons vanilla extract
• 1 tablespoon orange zest
• 2 large eggs
• 3 cups old-fashioned oats (270 g)
• 1-1/2 cup white chocolate chunks
• 1 cup dried cranberries optional

Instructions

1. Preheat oven to 350°F / 176° C and grease a large cookie sheet.
2. In a small bowl, add the flour, baking soda and salt.
3. In a large bowl, with mixer on medium speed, beat granulated sugar, brown sugar and butter until creamy. Beat in vanilla, orange zest and eggs. On low speed, gradually beat in flour mixture just until blended. Using a spatula, stir in oats, chocolate chunks and if using, cranberries.
4. Using a measuring tablespoon, drop dough onto prepared cookie sheet, leaving 2 inches between cookies. Bake until golden, 12 to 14 minutes. Transfer cookies to a wire rack to cool completely.
5. Store cookies in a sealed container for up to 1 week.

Recipe Notes

How to freeze dough: After forming the dough into balls, place them on a cookie sheet or plate and freeze them for about an hour. Then transfer the dough into a zip lock bag and freeze for up to 3 months. Take them out of the freezer about 10 minutes before baking.

Orange-White chocolate oatmeal cookies