This recipe is sponsored by Wheatsville Food Co-op
Christmas always seems to sneak up on me. The week of Thanksgiving, I’ll feel like Christmas is SO far away. Then suddenly Christmas is a few days away and I haven’t
finished started shopping for presents and we haven’t gotten a tree or put out any of the decorations.
One thing that always makes it seem like Christmas though is making cookies. A few weeks ago, Josh made an orange and cranberry relish that I cannot stop thinking about. Those bright flavors were so drool-worthy. So I wanted to incorporate a bit of those flavors into a cookie. Enter… these florentines dipped in white chocolate with cranberry and orange.
Florentines are a delicious, thin, crisp cookie. They almost taste like caramel. And an added bonus? They’re so easy to make. The hardest part is probably sprinkling the cranberries and orange zest on the top. A lot of florentines are made with almonds, but we used oatmeal in these which worked wonderfully! The recipe makes about 24 thin cookies, so if you’re baking for a larger gathering, double the recipe!
We also teamed up with Wheatsville Food Co-op in Austin, Texas for a giveaway! We’re giving away a $30 Wheatsville gift card which can be used at either of their two locations in Austin. To enter, just leave a comment on this post telling us what your favorite holiday cookie is before midnight CST on Wednesday, December 28th. We’ll choose a random winner from all the commenters (1 entry allowed per person). Edit: Congrats to our winner, Chelsea F!!!
- The tip to flatten the cookies should not be ignored! This helps them spread slightly so that they will bake properly.
- Try to get the orange zest and cranberries as dry as possible. This will make for easier sprinkling and keep them from sticking together so much.
- If the chocolate is not setting (maybe you’re making these in the summer or have your heater blasting), place them in the fridge to set the chocolate.
- ⅓ cup butter
- 1 cup quick oats
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- 2 Tbsp corn syrup
- ½ tsp vanilla
- ¼ tsp salt
- 1 (10 to 12 oz bag) white chocolate chips
- 2 tsp coconut oil
- zest of 2 medium oranges
- ½ cup whole cranberries
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Melt butter in a saucepan over medium-low heat. Once it is melted, remove from heat.
- Add the oats, sugar, flour, corn syrup, milk, vanilla and salt to the pot and stir until everything is well combined.
- Onto the baking sheet, drop rounded teaspoons of cookie batter. Only have 6-8 cookies per baking sheet as cookies will spread. With the back of a spatula, flatten the cookies slightly.
- Bake for 8 minutes, then remove from the oven. Cool slightly on the sheet, then transfer to a cooling rack.
- Create a double boiler on your stove to melt the chocolate chips and coconut oil. Melt while stirring with a rubber spatula. Once melted and combined, turn off the stove.
- Zest the oranges and finely chop the cranberries (use a food processor if you have one).
- Dip each cookie in the chocolate and then place on the cooling rack. Sprinkle cranberry pieces and orange zest on the chocolate before it sets.
Many thanks to Wheatsville for sponsoring this post and providing the gift card for us to give away to a lucky reader!