Description
Soft, chewy oatmeal cookies with tart dried cranberries, real white chocolate, and fresh orange zest.
Ingredients
Scale
- 3/4 cup unsalted butter, softened (170 g)
- 3/4 cup packed light brown sugar (150 g)
- 1/3 cup granulated sugar (67 g)
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 tbsp finely grated orange zest
- 1 1/4 cups all-purpose flour (150 g)
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp fine salt
- 2 cups old-fashioned rolled oats (180 g)
- 3/4 cup dried cranberries (105 g)
- 6 oz white chocolate, chopped (170 g)
Instructions
- Beat the butter, brown sugar, and granulated sugar until smooth and creamy. Mix in the egg, vanilla, and orange zest.
- Whisk the flour, baking soda, cinnamon, and salt separately. Mix into the butter mixture just until combined.
- Fold in the rolled oats, cranberries, and most of the white chocolate, reserving a small amount for the tops.
- Cover and chill the dough for 45 minutes. Heat the oven to 350°F (177°C) and line light-colored sheet pans with parchment.
- Portion into 24 equal balls, about 40 g each, and space them 2 inches apart. Bake one pan at a time for 10-12 minutes.
- Remove when the edges are golden and the centers look slightly underdone. Press on the reserved chocolate and a few cranberries, then cool on the pan for 10 minutes before moving to a rack.
Notes
Use old-fashioned rolled oats and weigh the flour. Chill the dough before baking and remove the cookies while the centers still look soft.