Ingredients
- 115 g softened butter
- ½ cup (90 g) brown sugar
- ¼ cup (50 g) white sugar
- 1 tablespoon orange zest
- 1 egg
- 100 g flour
- 90 g quick oats
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla powder
- Pinch of cinnamon
- 115 g white chocolate, chopped
- 100 g dried cranberries
Instructions
- In a bowl, mix the brown sugar, white sugar, and orange zest together until the zest is evenly distributed and fragrant.
- Add the softened butter and cream the mixture until smooth and well combined.
- Add the egg and mix until fully incorporated.
- Stir in the flour, quick oats, baking soda, baking powder, salt, vanilla powder, and cinnamon until a dough forms.
- Fold in the white chocolate and dried cranberries until evenly distributed.
- Cover the dough and chill in the refrigerator overnight.
- Preheat the oven to 170°C (340°F).
- Shape the dough into 50 g cookie balls and place them on a lined baking tray.
- Bake for about 8 minutes, until the edges are set but the centers remain soft.
- Allow the cookies to cool on the tray for several minutes before transferring to a rack.
Baking Tips
- Chilling overnight is key — it deepens the flavor and improves the texture
- Don't overbake — the cookies will firm up as they cool
- Use good quality white chocolate, not chips — it melts better and tastes richer
- Mix the orange zest with the sugar first to release the oils and boost the citrus flavor
Storage
- Room temperature: up to 4 days (in an airtight container)
- Freezer: freeze dough balls for up to 2 months, bake from frozen (add 1–2 minutes)
White Chocolate Cranberry Cookies
Soft and chewy cookies with white chocolate, tart cranberries, orange zest, and oats. Bakery-style cookies that balance sweet, tangy, and warm spice.
Ingredients
- 115 g softened butter
- ½ cup (90 g) brown sugar
- ¼ cup (50 g) white sugar
- 1 tablespoon orange zest
- 1 egg
- 100 g flour
- 90 g quick oats
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla powder
- Pinch of cinnamon
- 115 g white chocolate, chopped
- 100 g dried cranberries
Instructions
- In a bowl, mix the brown sugar, white sugar, and orange zest together until the zest is evenly distributed and fragrant.
- Add the softened butter and cream the mixture until smooth and well combined.
- Add the egg and mix until fully incorporated.
- Stir in the flour, quick oats, baking soda, baking powder, salt, vanilla powder, and cinnamon until a dough forms.
- Fold in the white chocolate and dried cranberries until evenly distributed.
- Cover the dough and chill in the refrigerator overnight.
- Preheat the oven to 170°C (340°F).
- Shape the dough into 50 g cookie balls and place them on a lined baking tray.
- Bake for about 8 minutes, until the edges are set but the centers remain soft.
- Allow the cookies to cool on the tray for several minutes before transferring to a rack.
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