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Oatmeal Craisin Cookies

Halved oatmeal craisin cookie with other cookies in the background.
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5 from 24 reviews

Oatmeal craisin cookies are made with rolled oats, whole wheat flour, tangy craisins, and a hint of orange, then covered with white chocolate. They are chewy holiday cookies made in less than an hour.

Ingredients

Scale

For the cookie dough:

  • 5.3 oz (150 g) whole almonds with skin on
  • 1 cup + 3 1/2 tablespoons (150 g) all-purpose flour
  • 1/2 cup + 1 tablespoon (75 g)  whole wheat flour
  • 5.3 oz (150 g) old-fashioned oats
  • 1 pinch of salt
  • 7.9 oz (225 g) unsalted butter, softened
  • 1/3 cup + 5 1/2 teaspoons (100 g) granulated sugar
  • 1 tablespoon orange zest
  • 4.4 oz (125 g) craisins (dried fresh cranberries)
  • 1 1/2 tablespoons (25 ml) orange juice

For the decoration:

  • 10.5 oz (300 g) white chocolate

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. To roast almonds, heat the oven to 355°F (180°C). Place whole nuts on a baking sheet and roast for 10 minutes. Remove almonds from the oven and let cool. Then coarsely chop the roasted nuts and set aside.
  2. Increase the oven temperature to 375°F (190°C). Prepare two baking sheets covered with parchment paper.
  3. To make the cookie dough, soak craisins in orange juice for 15 minutes. In a separate bowl, combine oats, chopped almonds, all-purpose flour, whole wheat flour, and salt, and set aside.
  4. Place softened butter, sugar, and orange zest in the bowl of a stand mixer fitted with a paddle attachment. Cream butter mixture on medium speed for about two minutes. If needed, scrape the sides of the bowl with a rubber spatula.
  5. Add the flour mixture to the butter preparation and mix on a low speed just to combine. Add the drained cranberries and mix for a few seconds (don't overmix!).
  6. Transfer the cookie dough to a floured surface and form it into a ball. You will need to add some flour to make the dough easier to work with.
  7. Take half of the dough and roll it out with a rolling pin to reach a thickness of 1/5-inch (0.5 cm). Cut the dough into rounds using a 2.5-inch (7 cm) round cookie cutter. Arrange the cut-out cookies on parchment-lined baking sheets and bake for 18 minutes until golden brown. Finish the remaining dough in the same way. Remove ready cookies from the oven and let cool on a wire rack.
  8. To decorate the cookies, melt the white chocolate in a double boiler or the microwave. Pour one tablespoon of melted chocolate on top of each cookie and spread with the back of a spoon. Leave the cookies for about one hour at room temperature to set the chocolate.

Notes

  1. Beat the butter, sugar, and orange zest with an electric mixer, then mix the dough in a bowl using a rubber spatula or wooden spoon if you don't have a stand mixer.
  2. Don’t over-mix. When adding dry ingredients and soaked cranberries, mix gently until just mixed.
  3. Let chocolate thicken a bit if you prefer to cover cookies with a thick layer of chocolate.
  4. Let the chocolate set for at least one hour before packing the cookies.

Nutrition

Find it online: https://www.bakinglikeachef.com/cranberry-oat-cookies-chocolate/