We usually prefer the Dark Chocolate variation.
White Chocolate Cranberry Oatmeal Cookies
- 2⅔ cups rolled oats (use old-fashioned, not quick or instant).
- 1½ cups all-purpose flour.
- 1 tsp baking soda.
- ½ tsp salt.
- 1 cup dried cranberries
- 6 ounces white chocolate, broken into pieces.
- ½ cup walnut halves, finely chopped.
- 1 cup (2 sticks) unsalted butter.
- 1⅓ cubs firmly packed light brown sugar.
- 1 tsp ground cinnamon.
- 2 large eggs.
- 1 tsp pure vanilla extract.
- Pre-heat oven to 350 degrees and line 2 cookie sheets with parchment paper
- Whisk oats, flour, baking soda and salt together in a medium bowl; stir in dried cranberries, white chocolate and nuts.
- In a medium saucepan, melt butter over medium heat. Continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes.; take care not to burn.
- Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.
- Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. (For chewier oatmeal cookies, bake 30 seconds to 1 minute less. For very crispy cookies bake 30 seconds to 1 minute more.) Slide parchment onto racks to cool cookies completely.
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Variations:
- Dark chocolate cherry oatmeal cookies: Substitute dark chocolate for the white, and dried cherries for cranberries.
- Browned butter oatmeal cookies with milk chocolate and candied orange: Substitue milk chocolate for the white, and diced candied orange for the cranberries.
