I called these oaties because I thought if I called them oatmeal cookies, you’d skip right past them—and that would be a mistake! I wrote the base of this recipe for oatmeal cookies when I was working at what I used to call my little New York bakery, Maman. Now, Maman is not only not little—with 36 stores and counting—but they’re also not just in New York, but cities across the country AND Canada. Back when it was one tiny shop in SoHo, and I was only 24-years-old, I got to add these cookies to the menu. It was my own New York dream come true.
Perhaps oaties caught your attention enough to at least wonder, what is that? If so, I encourage you to give them a go because they’re incredibly simple to make but pack a punch with holiday flavors. The chewy texture of the cookie with the crisp white chocolate coating is also some sort of perfection to me, too. As always, I’d love to hear from you if you give them a whirl. Until tomorrow—love you <3
CRANBERRY ORANGE OATIES w/ WHITE CHOCOLATE CRUST
Makes 20ish cookies
1 cup dried cranberries
1 navel orange
1 ½ cups old-fashioned oats
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cardamom
1 stick butter, room temperature
¾ cup dark brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 10 oz bag white chocolate chips
*This dough requires chilling cranberries for 1 hour and dough for at least 4 hours—plan ahead!
In a small saucepan, add the cranberries and all of the juice and zest of your orange. This won’t be enough to totally submerge the berries, but that’s okay. Bring this to a simmer over medium and once simmering, turn off the heat. Let this sit and cool to room temperature for 1 hour (to be honest, I waited 45 minutes. So don’t stress too much, at least a half hour will do).
In a medium-sized mixing bowl, whisk together the oats, flour, baking soda, salt, and cardamom. Set aside.
In the bowl of a stand mixer or large mixing bowl, combine the butter and both sugars on a medium speed. We’re creaming these together, so let this go for five-ten minutes to incorporate some air and let the sugar dissolve into the butter. It should go from dark, molasses-y brown to light brown sugar brown.
Add the egg and vanilla and mix on low, scraping the sides of the bowl once or twice, until fully incorporated.
Dump all of the dry ingredients and the cranberries—they will have soaked up most if not all of the juice, so dump the whole thing in there—and mix until just combined. Use a spatula to get any bits at the bottom that might not have worked their way up and ensure there are no dry pockets.
Cover the bowl and/or turn the dough out onto plastic wrap and wrap a rectangle. Either way, wrap well and chill for at least 4 hours.
Preheat the oven to 350 degrees and line two sheet trays with parchment paper.
Either scoop with a 1oz scoop or weigh 40g-43g of dough and line them up on your prepared sheet trays. If you’re me, you’ll roll these into perfect balls, but you don’t have to. Just make sure you leave plenty of space for these to grow, they spread generously. I fit 10 per tray.
Bake for 10ish minutes or until the edges just start to turn golden and there is still a glimmer of moisture left in the center. Cool at least 2 minutes on the tray before transferring to a wire rack, or just leave them to cool on the tray, that’s fine. Once they’re all baked, line them up on a sheet tray and pop them in the freezer while melting your chocolate.
While your cookies freeze for a second, melt the white chocolate in a microwave if you have one (I don’t) or in a metal mixing bowl set over a pot of simmering water (double boiler). Do this slowly, white chocolate can be weird and get kind of tough. If using a microwave, do 20 second increments. If using a double boiler, stir pretty constantly until all melted.
Now, it’s time to dip! I used my hands and just dipped the bottom of each cookie in the chocolate, used an offset spatula (you could use a butter knife) to swipe away excess back into the bowl, and then set them white chocolate side up to harden. If you don’t feel like getting messy, fine! You can always just drizzle white chocolate all over the tops of these cookies. I just wanted a crusty and generous amount of white chocolate, so I like the effect of coating the entire bottoms.
To harden the chocolate quickly, I stuck them back in the freezer for just about ten minutes before packaging them. These keep really well wrapped in the freezer for a couple of months or at room temperature for five-ish days.
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