1cupunsalted buttersliced into tablespoon-size chunks
1cuppacked light brown sugar
½cupgranulated white sugar
2large eggs
1teaspoonpure vanilla extract
2 ¼cup270g all-purpose flour
½teaspoonsalt
½teaspoonbaking soda
1cupold fashioned oats
1 ⅓cupsweetened dried cranberries
1 ⅓cupwhite chocolate chips
Instructions
Heat a large, preferably lighter colored skillet over medium heat. Scatter the chunks of butter evenly onto the skillet. Cook the butter, for 2 ½ - 4 minutes, stirring throughout, or until it has browned. First the butter will melt and then it will bubble and fizzle. Once the butter starts to form light brown flecks and starts to smell nutty, remove the skillet from the heat and immediately pour the butter into a cool mixing bowl. Let the butter rest at room temperature for 10 minutes.
Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
In a mixing bowl or bowl of stand mixer fitted with a paddle attachment, cream together the cooled butter, brown sugar, and granulated sugar until combined.
Add the eggs and vanilla extract to the butter mixture and blend together until golden, thick, and syrupy. It will look wet; that is fine.
Add the flour, salt, baking soda, and old fashioned oats to the mixing bowl. Blend together on a slow speed until no streaks of flour remain. Scrape down the sides of the bowl and re-mix if needed.
Add the dried cranberries and white chocolate chips to the mixing bowl. Blend on low speed or stir in with a spatula or wooden spoon until combined.
Scoop the cookies out in scant 2-tablespoon chunks 1 ½ - 2 inches apart on the prepared baking sheets.
Bake the cookies for 9-11 minutes, rotating the pans throughout the cooking time if needed, or until the cookies are just golden on the bottom.
Remove the cookie trays from the oven. Cool the cookies on the baking sheets for 5 minutes. Move to wire cooling racks and cool until room temperature. Enjoy!
Notes
1. Leftover cookies keep covered in an airtight container for 2-3 days. They can also be frozen in a freezer-safe container for up to 3 months. 2. Browning the butter: see the post above for complete illustrated instructions on how to brown the butter.
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