Kumquat oatmeal cookies with white chocolate chips put a delicious citrus twist on classic oatmeal cookies. Kumquats are an interesting fruit and although tasty on their own, they work beautifully when mixed into desserts… like these cookies. (And, try my creamy refrigerator kumquat pie!)
Why You’ll Love These Cookies
A burst of kumquat citrus flavor takes classic oatmeal cookies to the next level and the white chocolate chips add crunch and texture. These are soft, puffy cookies sure to become a new favorite.
What Are Kumquats and What Do They Taste Like?
Kumquats are small oval-shaped citrus fruits with thick orange skin and can be eaten whole (seeds and all). Unlike most citrus fruit though, the skin is sweet and the juice is sour. The sweet-tart citrus flavor works beautifully in baked goods so it’s my favorite way to eat kumquats.
Try Melissa’s Produce if you can’t find kumquats in your local grocery store. I’ve had wonderful luck getting hard-to-find fruits and veggies there over the years.
Step 1 and 2: With mixer, cream butter and brown sugar together until fluffy and smooth. Add eggs; mix well.
Step 3: In a separate bowl, whisk together oatmeal, flour, baking soda, salt, and cinnamon. Mix in with wet ingredients.
Step 4: Stir in pureed kumquats and white chocolate chips.
Step 5: Drop rounded teaspoons of dough onto ungreased non-stick cookie sheets. I use this cookie scoop to ensure they’re all the same size and bake evenly.
My non-stick cookie sheets are from Anolon and I absolutely love them. If you don’t use non-stick cookie sheets, use parchment paper to line them.
Step 6: Bake for 10-15 minutes or until golden brown.
How to Make Kumquat Puree
Wash the kumquats and cut in half lengthwise, then cut into quarters. You don’t need to remove the skin – it’s completely edible! Cut out the white center pith (optional, but I do this) and remove the tiny seeds, then chop the kumquats into small pieces. Process in a food processor until smooth.
Approximately 8 ounces of kumquats will yield about 2/3 cup puree (the amount needed for the recipe).
Kumquat Oatmeal Cookies with White Chocolate Chips
- ⅔ cup unsalted butter
- ⅔ cup brown sugar packed
- 2 eggs
- 1½ cups old-fashioned oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ⅔ cup pureed kumquats
- ⅔ cup white chocolate chips
- Preheat oven to 375 degrees.
- With mixer, cream butter and brown sugar together until fluffy and smooth. Add eggs; mix well.
- In a separate bowl, whisk together oatmeal, flour, baking soda, salt, and cinnamon. Mix in with wet ingredients.
- Stir in pureed kumquats and white chocolate chips.
- Drop rounded teaspoons of dough onto ungreased cookie sheets. Bake for 10-15 minutes or until golden brown.