Big Orange-White chocolate-Oatmeal-Currant-Cookies

Orange White Chocolate Currant Oatmeal Cookies

Here is yet another cookie recipe adaptation that I have gleaned from Elizabeth Prueit’s TARTINE cookbook. This time around it is a batch of wonderfully soft oatmeal cookies with chunks of white chocolate, plump currants, orange zest, and a hint of vanilla and nutmeg. I have to say there is an insightful playfulness to Elizabeth’s recipes that have me returning to her cookbook time and time again. Leafing through TARTIN’s pages is as much about being inspired as it is about having confidence in knowing you will come away with some amazing cookies that you know everyone will love!

Big Orange -White Chocolate – Oatmeal– Currant -Cookies         makes 24 to 36 cookies 

• 12 oz / 340 g white chocolate, chopped into 1/8 inch pieces
• 1 ½ cups currants, soaked in warm water until plumped, and drained
• 2 cups all purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp freshly grated nutmeg
• 1 cup/ 8 oz unsalted butter at room temperature
• 1 ¼ cups sugar
• 1 whole egg
• 1 egg yolk
• ½ tsp vanilla extract
• 1 tsp dark molasses
• ½ tsp salt
• 4 tsp freshly grated orange zest
• 2 tbsp fresh squeezed orange juice
• 1 ½ cups old- fashioned rolled oats

Preheat oven to 350 f/ 180 c

Have ready 3 cookie sheets lined with parchment paper or non-stick liner.

Sift together the flour, baking soda, baking powder, and nutmeg in a bowl and set aside.

Using a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until light and creamy. Slowly add the sugar and continuing beating until light and fluffy.

Stop the mixer and scrape down the sides of the bowl with a silicone spatula. Add the whole egg, egg yolk, vanilla, molasses, salt, orange zest, and orange juice and beat on medium low speed until well mixed. Add the flour mixture and mix until combined. Stop the mixer and add the currants and the rolled oats and fold them in using the silicone spatula until well combined.

Have ready a small bowl of water.

For big cookies scoop out the dough into 3 ½ oz / 100 g portions. Roll portioned dough into balls and set aside on a platter.

If you want to make smaller cookies scoop out 2 ¾ oz/ 75 g portions of dough. Baking time will be 7 to 10 minutes.

For best results you want to bake 6 large cookies on each baking sheet. This allows for even baking and ample space for the cookies to spread out as they bake.

Position six pieces of dough on the lined baking sheet. Dip your fingers into the bowl of water and then gently press the dough out into about 3 inch rounds. Transfer the baking sheet to the oven and bake for 10 to 12 minutes. The cookies should be slightly browned around the edges while the centers will still feel a little soft.

Promptly transfer baking sheet with the cookies to a wire cooling rack. After about 5 minutes you can slide the parchment or liner with the cookies from the baking sheet to the cooling rack. The cookies will firm up as they cool. Be sure the cookies are cooled to room temperature before serving or transferring them to an airtight container for storage.

Continue baking batches of cookies until all the cookies are baked and cooled to room temperature.
Store in airtight containers fora couple of weeks. I you decide to refrigerate the cookies for longer storage be sure to bring them to room temperature for serving.