White Chocolate Cranberry Orange Oatmeal Cookies with Rolled Oats

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

• A 5 cm cookie cutter. I like this one Biscuit Cutter Set.
• Rolled oats. I got this kind, and they are gluten free Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats.
• Orange and dried cranberries.
• Sliced almonds (US - UK - AU - CA).
• White chocolate. I really like Valrhona chocolate.
• Sugar, unsalted butter and all-purpose flour.

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

Recipe notes

• 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.

Expert notes

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.

Storage Tips

You can keep them for up to 5 days stored in a hermetic container.

Freezer Instructions

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 😊.