White Christmas white chocolate cranberry oatmeal cookies

White Christmas white chocolate cranberry oatmeal cookies

Makes 75 cookies

2 2/3 cups rolled oats (old-fashioned, not quick or instant)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
6 ounces white chocolate, broken into pieces
1/2 cup walnut halves, finely chopped
1 cup (2 sticks) unsalted butter
1 1/3 cups firmly packed light brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line two 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 four 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 tablespoons two 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. Slide parchment onto racks to cool cookies
completely.

Good cookie tip: For chewier oatmeal cookies, bake for 30 seconds to one
minute less. For very crispy cookies, bake for 30 seconds to one minute
more.