These Cranberry Orange Oat Cookies tick all the boxes. They are buttery, syrupy, chewy and full of festive flavour. You can make them without the white chocolate drizzle if you like, although it does compliment the cranberry and orange flavour perfectly, and gives them a more festive glow up. I mean if you can't drizzle your cookies with chocolate at Christmas, when can you?!
Christmas Gift Idea
These Cranberry Orange Oat Cookies would make a lovely gift for Christmas. You can either put them in a small tin lined with a Christmas napkin, a nice large jar or into a clear cellophane bag.
FAQ's For My Cranberry Orange Oat Cookies
How to make Cranberry Orange Oat Cookies?
Time needed: 34 minutes
Making my Cranberry Orange Oat Cookies is essentially a simple, four step process:
- Melt & Combine Ingredients
You'll start by melting the butter, sugar and syrup in a saucepan, then simply add in the flour, oats, cranberries, orange zest and mix well.
- Ball the Mixture
Next, you'll make walnut size balls of the mixture and add to lined baking trays.
- Bake
Then bake for just 14 to 15 minutes.
- Drizzle
Once cool, melt white chocolate in the microwave, add to a piping or food bag and drizzle on the cookies. After, chill them briefly to set the chocolate.
- Self raising flour
- Rolled oats
- Unsalted butter
- White granulated sugar
- Golden syrup. While golden syrup does have a distinct flavour, if you can't find it where you live or you don't have it in your cupboard already, you can use honey instead.
- Dried cranberries. I like to use Whitworths as I find them juicier than supermarket own brand versions.
- Oranges. You'll need the zest from 2.
- White chocolate. Use a bar, not chocolate chips as they don't melt properly in the microwave! I always use just a large supermarket brand white chocolate bar.
No, you don't have to drizzle chocolate over these cranberry orange oatmeal cookies. I originally did used to make these without the white chocolate to be honest! And they are delicious without it too.
This is a great easy cookie recipe for kids to help make. They can help add everything to the saucepan, and stir the ingredients with your supervision as the pan will be hot. And they will love to roll the buttery mixture into balls. 
You can store them in an air-tight container or resealable food bag at room temperature for 5 days (bake day + 4). They can also be frozen, just defrost for 24 hours before eating and consume those within 5 days (if frozen bake day).
More on safe food storage and reheating.
My Cranberry Orange Oat Cookies are suitable for vegetarians and are safe for egg and nut-free diets, so long as your ingredients state they are nut allergy safe. They are NOT suitable for gluten and diary-free diets.
These are not suitable for little ones under 12 months because of the sugar and the cranberries are a choking hazard. To make these toddler friendly, you could leave out the sugar and swap the golden syrup for honey. You can also leave off the chocolate if you prefer.
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Cranberry Orange Oat Cookies
Ingredients
- 110 g self raising flour
- 60 g rolled oats
- 100 g unsalted butter
- 85 g sugar
- 2 tablespoon golden syrup
- 85 g dried cranberries
- 2 oranges zested
- 200 g white chocolate
Instructions
- Preheat oven to 180ºc/160ºc fan/350ºf/gas 4. Line 2 large baking trays / sheet pans with baking paper.
- Melt the butter, sugar and syrup in a medium saucepan over a low heat until just melted. Stir in the rest of the ingredients.
- Make walnut size balls of the mixture (can use a tablespoon measure to get heaped spoonfuls of the mixture. Ice cream scoops will be too big). Roll the spoonfuls of mixture briefly in your hands. Add to lined baking trays, 6 per tray (you many need an extra baking tray).
- Bake for 14-15 minutes, or until edges are deep golden. Leave to cool 10 mins, then transfer to racks.
- Once cooled off, melt the white chocolate. To do this, break it up into a bowl then microwave for 30 secs, stir and microwave for another 20 secs and stir until melted (you may need to put it in for a further 20 secs). Get a tall glass and pop in a piping bag, or food bag, with the end you will pip from down. Fold the open end of the bag over the outside of the glass and carefully pour in the white chocolate. Close the open end of the bag with a food bag clip, or tie it. Snip open the other end, (you only want a small opening) and then immediately start piping. Work quickly, from left to right back and forth across the top of the cookies in turn. Once done, carefully transfer the cookies on the rack to the fridge for 10 minutes to set the chocolate.
Baby & Toddler
STORAGE
Nutrition
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