Oatmeal Cranberry White Chocolate Cookies Recipe
Chewy oatmeal cranberry white chocolate cookies, light on sugar so the tart cranberries come through. Simple melted butter works, or brown it and add orange zest and cardamom for a nuttier, lightly festive cookie. One bowl, no mixer.
Equipment
- 1 Light-colored saucepan or a microwave-safe bowl if you’re not browning the butter
- 1 Whisk or fork
- 1 Spatula
- 1 Cookie scoop Optional, but gives you even sized cookies
- 1 Baking paper parchment paper
- 1 Wire rack for cooling
Ingredients
Dough
- 1/2 cup unsalted butter 8 tbsp
- 1 tbsp water 2 tbsp if browning the butter
- 7 tbsp light brown sugar packed, about 1/2 cup minus 1 tbsp
- 2 tbsp white sugar
- 1 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup plain all-purpose flour
- 1/2 tsp baking soda bicarb soda
- 1/4 tsp fine salt skip if using salted butter
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup dried cranberries reduced-sugar if possible, plus 2 tbsp (20 g) for the tops
- 1/2 cup white chocolate chopped, plus 2 tbsp (20 g) for the tops
Optional festive extras
- zest of 1/2 orange optional
- 1/8 tsp ground cardamom optional
Instructions
- Melt or brown the butter. For plain cookies, melt the butter in a saucepan or the microwave. For brown butter, cook it in a light-colored saucepan over medium heat, swirling, until it smells like toffee and golden-brown specks form on the bottom, 5–7 minutes. Pour into a large heatproof bowl and scrape in all the brown bits.
- Cool and add water. Let the butter cool for 10 minutes, then stir in the water (1 tablespoon for melted butter, 2 for brown butter). The butter should be warm, not hot.
- Add the sugars. Whisk in the brown sugar, white sugar and orange zest (if using). It may look grainy.
- Add the egg and vanilla. Whisk for about 30 seconds until glossy and thick.
- Add the dry ingredients. Stir in the flour, baking soda, salt and cardamom (if using) until no dry flour remains.
- Fold in the mix-ins. Fold in the oats, cranberries and white chocolate with a spatula. Keep the topping cranberries and chocolate separate.
- Chill. Freeze the dough for 10 minutes or refrigerate for 30 minutes. Meanwhile, heat the oven to 175°C fan-forced (190°C conventional / 375°F) and line 2 baking trays with baking paper.
- Shape. Roll the dough into 25 g balls (about 1 heaped tablespoon) and space them 5 cm (2 inches) apart, about 13 per tray. Press the topping cranberries and chocolate into the tops.
- Bake. Bake one tray at a time on the middle rack for about 11 minutes, until the edges are golden and the centers look slightly underdone.
- Cool. Cool on the tray for 5 minutes, then move to a wire rack.
Notes
- Bake time is per tray. Bake one tray at a time, about 11 minutes each.
- Storage: Keep in an airtight tin at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. Thaw at room temperature for 20 minutes.
- Make ahead: The dough keeps in the fridge for up to 3 days. You can also freeze dough balls on a tray, bag them, and keep them for up to 3 months. Bake from frozen and add 1–2 minutes to your baking time.
- Large cookies: Use 2 tablespoons of dough per cookie to make about 14. Start checking at 12 minutes.
- Hard the next day? They were overbaked. Take the next batch out a minute or two sooner.
Nutrition
Serving: 1cookieCalories: 102kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 50mgPotassium: 37mgFiber: 1gSugar: 7gVitamin A: 119IUVitamin C: 0.02mgCalcium: 13mgIron: 0.4mg
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