White Chocolate Cranberry Oat Cookies
If your idea of Christmas bliss is a peppermint latte and a chewy, iced cranberry bar from a certain coffee chain, we have a present just for you: this recipe for white chocolate cranberry oat cookies, which channel those same bars and pair just as well with a cuppa as they do with all the other delights destined for your holiday cookie tin.
Want our advice? Avoid some of the seasonal stress by making these cookies ahead of time. You even have options: Chill the dough for up to a day before scooping them, or if you like to work really far in advance, you can scoop the dough into balls and freeze them for up to a month before thawing and baking. Or, if you’re on a roll, you could bake the cookies and freeze them up to a month before serving. Santa will be so impressed.
½ cup granulated sugar
Zest of ½ orange
1¾ sticks (14 tablespoons) unsalted butter, at room temperature
¾ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
¾ teaspoon ground ginger
3 cups old-fashioned oats
1 cup dried cranberries
1 cup white chocolate chips
8 ounces white chocolate, chopped
1. In a small bowl, combine the granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar until fragrant and evenly combined; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
3. Add the flour, baking soda, salt, cinnamon and ginger and pulse to combine (this will avoid flour flying out of the bowl) before mixing on low speed until just combined. Add the oats, cranberries and white chocolate and mix to combine. Cover the bowl with plastic wrap and chill in the refrigerator for about 15 minutes. (At this point, you can also chill the dough for up to 24 hours and bake the next day.)
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
5. Scoop the dough into approximately 3-tablespoon mounds on the prepared baking sheets. Bake each sheet individually until the cookies are golden brown at the edges; 12 to 13 minutes. Repeat until all the dough is scooped and baked. Cool completely.
6. Place the chopped white chocolate in a microwave-safe bowl and melt in 30-second intervals, stirring between each, until no lumps remain. Dip the cookies in the melted white chocolate and transfer to a parchment-lined baking sheet to set completely before serving or packing into cookie tins. The cookies will keep in an airtight container at room temperature for 5 days or in the freezer for up to 1 month.