White Chocolate Cranberry Orange Oatmeal Cookies with Rolled Oats
These homemade white chocolate cranberry orange oatmeal cookies are simple. Made with rolled oats, flavoured with orange zest and cranberries and frosted with white chocolate.
This white chocolate cranberry orange oatmeal cookie recipe is simple and easy to put together. It is a slightly adapted version by one in Ottolenghi & Helen Goh's new baking book, Sweet. These oatmeal cookies with rolled oats are so easy to make you just need to mix the ingredients in a certain order. Plus chilling the dough in not necessary, it is easy to roll out and to work with. These homemade orange oatmeal cookies are frosted with a generous layer of melted white chocolate on top! Hope you love them as much as I do. They make for a beautiful gift 😊.
Material & Ingredient Notes
How to make this recipe
This recipe is so simple it only requires:
- Mixing the ingredients together
- Rolling out the dough
- Cutting the orange oatmeal cookies
- Baking the cookies
- Frosting the cookies with white chocolate
- Orange zest must be freshly grated when added to the dough. If you do this in advance the zests will dry out and lose their flavour.
- You must use softened butter.
- To make softened butter: place in microwave at 10 second intervals, mixing in between, until you obtain a mayonnaise like consistency.
- When mixing the butter, orange zest and sugar, do not overmix, not looking to create volume. Just mixing ingredients together.
- To roll out the dough, it is best to divide it in 2 parts and work with each one separately. Easier to handle if the dough is smaller.
- Baking time is always approximate: it is influenced by the oven you have, and how thick the cookies are.
- Be sure to let them cool down completely before frosting with the melted white chocolate.
Notes on frosting the white chocolate oatmeal cookies
You can go 3 ways:
- Cover the whole surface of the cookie with melted white chocolate using the back of a spoon.
- Cover half the cookie with the melted white chocolate.
- Using a piping bag drizzle the white chocolate over the cookies.
Melt the chocolate over a water back mixing constantly. Don't let the bowl touch the water underneath, it risks burning the chocolate.
White chocolate hardens fast. Remove the water bath from the stove and keep the melted chocolate over the water bath while you work. If necessary, bring back over the heat for a little while. Work as fast as you can.
You can keep them for up to 5 days stored in a hermetic container.
You can freeze the raw oatmeal cookies (already cut) for up to 3 months. Place the cookies (the shouldn't touch each other), in a baking try lined with parchment paper, cover with film wrap and place in the freezer until they are completely frozen. Then transfer to a freezer bag or freezer container. These raw oatmeal cookies (already cut) keep for up to 3 months.
To defrost: place on a baking tray lined with parchment paper and let them sit at room temperature for 30 minutes before baking.
Variations to this recipe
If you got your gluten free rolled oats, then all you need to do is replace the all-purpose flour by a gluten free flour mix (ex. Gluten Free Multipurpose Flour). It works every time! These frosted oatmeal cookies are a true delight! No one should miss out 😊.
The ingredients used in all recipes on this site are measured using the metric system. I use a scale
to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA
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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 50 cookies
Nutrition: 119 cal
(the zest of 2 oranges)
- 1. Prep: 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.
- 2. Prepare the orange cranberry oatmeal cookie dough: 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.
- 3. Cut the cookies: 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).
- 4. Bake the oatmeal cookies: 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.
- 5. Frost the white chocolate oatmeal cookies: 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!
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!