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Tuesday, January 15, 2013

White Chocolate Oatmeal Raisin Cookie

These are cookies that my daughter made over the Holidays.  I just love their flavor so of course had to make more.  There is just enough hint of orange, the dough freezes well too.  Just either put the entire batch in a plastic bag and write the instructions on the outside or make the balls and freeze them on a cookie sheet and when frozen place them in a plastic bag, of course with the instructions on the outside.  You can keep these frozen for about 4-6 months so when company happens buy you could pop them into the oven and have fresh homemade cookies to serve.
adapted from here 
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 2 Tbsp. unsalted butter, softened
1/2 cup granulated  sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon fiori di sicilia or orange extract (see note)
1 cup uncooked regular oats
8 ounces white chocolate, chopped (about 2 cups)
1/2 cup raisins or golden raisins 
1/2 cup chopped pecans or walnuts (optional)


Combine first 4 ingredients in a medium bowl.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Beat in egg and orange flavoring just until combined. Add flour mixture and oats; stir until blended. Stir in white chocolate and raisins. Cover and chill dough 1 hour, if desired.
Line 2 large baking sheets with parchment paper. Drop batter by heaping tablespoonfuls, 3" apart, onto prepared baking sheets.
Bake at 350° for 13 to 15 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.
Prep: 10 min.; Cook: 15 min. per batch; Other: 5 min.
Editor's favorite; Make ahead
Note: Order fiori di sicilia from king arthur
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do All the Things YOU Love.

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