If you’re looking to elevate your cookie game, the Brown Butter Cranberry Walnut Oatmeal Cookies Recipe is a must-try. This delightful treat combines the rich, nutty flavor of brown butter with the chewy tartness of cranberries and the satisfying crunch of walnuts, all nestled in hearty oatmeal. It’s a perfect balance of textures and flavors that feels both homemade and a touch gourmet, making it a new favorite for cookie lovers everywhere.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, creating a symphony of flavors and textures. From the nutty brown butter that forms the base to the cinnamon dash that adds warmth, these simple ingredients come together beautifully.
- Unsalted butter (1 cup): Browning it enhances the buttery depth and adds a nutty aroma that’s the soul of these cookies.
- Brown sugar (3/4 cup): Adds moisture and a caramel-like sweetness for chewy softness.
- Granulated sugar (1/4 cup): Balances the sweetness and helps with cookie structure.
- Large egg plus 1 egg yolk: Provides richness and helps bind the dough perfectly.
- Vanilla extract or vanilla bean paste (1 tbsp): Brings warmth and enhances overall flavor.
- All-purpose flour (1 1/2 cups): The cookie’s foundation, or you can opt for a gluten-free blend without losing texture.
- Cornstarch (1 tbsp): Contributes to a tender crumb by softening the flour’s bite.
- Baking soda (1/4 tsp): Provides the right amount of lift and spread.
- Fine salt (1/4 tsp): Amplifies sweetness and rounds out all flavors.
- Ground cinnamon (1/2 tsp): Adds a gentle warmth and depth to the cookie’s profile.
- Old-fashioned oats (1 1/3 cups): Adds chewiness and heartiness, making each bite so satisfying.
- Dried cranberries (1 1/2 cups): Offer tart bursts that beautifully contrast the sweet dough.
- Walnuts (1 cup): Provide a crunchy, buttery texture that complements the oats perfectly.
- Flaxseed meal or whole flaxseeds (1 tbsp, optional): A little nutrition boost with a subtle nutty flavor.
How to Make Brown Butter Cranberry Walnut Oatmeal Cookies Recipe
Step 1: Brown the Butter
Start by melting the butter in a heavy skillet over medium heat. Stir constantly and watch as it becomes foamy, then turns a deep golden brown with a rich, nutty scent. This process takes around 3 to 5 minutes. Don’t walk away, since it can go from browned to burnt quickly. As soon as you catch that gorgeous aroma, scrape the butter into a bowl to cool down to room temperature. This step is the magic that sets these cookies apart.
Step 2: Mix Dry Ingredients
While your browned butter cools, whisk together the flour, cornstarch, baking soda, salt, and cinnamon in a medium bowl. This blend ensures your cookies have balanced texture and flavor, with just the right amount of tenderness and spice.
Step 3: Combine Wet Ingredients
In a large bowl, beat the cooled brown butter with the brown sugar and granulated sugar until it looks glossy and well combined—about 1 to 2 minutes. Then, add the egg, egg yolk, and vanilla, mixing until smooth. This rich mixture creates the perfect base for your cookie dough.
Step 4: Make the Dough
Now, gently fold the dry ingredients into the wet mixture until just combined; overmixing can toughen the cookies. Next, stir in the oats, dried cranberries, walnuts, and flaxseed if you’re using it. This combination gives the cookies their irresistible chewy and crunchy texture along with those wonderful bursts of tart cranberry.
Step 5: Scoop, Chill, and Bake
Line a baking sheet with parchment paper. Scoop out generous 1/4-cup portions of dough and roll them into balls, placing them on the sheet. Refrigerate for 30 minutes to help the cookies hold their shape while baking. Preheat your oven to 350°F (175°C). Arrange six dough balls on a parchment-lined sheet and bake for 14 to 16 minutes. You’ll know they’re done when the edges are golden and the centers look just set. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack. Repeat with remaining dough until all cookies are baked.
How to Serve Brown Butter Cranberry Walnut Oatmeal Cookies Recipe
Garnishes
To take these cookies to the next level, sprinkle a pinch of flaky sea salt on top right after baking. The salt contrasts with the sweet cranberry and brown butter flavors, creating an incredible flavor pop. You might also lightly dust with cinnamon sugar if you love that extra hint of spice.
Side Dishes
These oatmeal cookies pair beautifully with a warm cup of chai tea or a frothy cappuccino to complement their warm cinnamon and nutty notes. For a real indulgence, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream when the cookies are slightly warm—the melty texture is irresistibly good.
Creative Ways to Present
Try sandwiching two cookies together with a smear of cream cheese frosting or honey butter for a delightful twist that turns your cookies into elegant little treats. You can also stack them on a pretty plate with fresh cranberries and walnut halves scattered around, making for an irresistible holiday or party display.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Brown Butter Cranberry Walnut Oatmeal Cookies Recipe cookies in an airtight container at room temperature. They stay fresh and chewy up to a week – if they last that long! Placing a slice of bread in the container helps maintain moisture for that perfect soft bite.
Freezing
These cookies freeze wonderfully. Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm gently to freshen.
Reheating
If you want your cookies warm and fresh-tasting, pop them in the microwave for 10 to 15 seconds or in a low oven (300°F) for a few minutes. This brings back the softness and enhances the nutty aroma of the brown butter.
FAQs
Can I use a different type of nut instead of walnuts?
Absolutely! Pecans or almonds make excellent substitutes and pair nicely with the brown butter and cranberries, offering similar crunch and flavor profiles.
What if I don’t have cornstarch—can I skip it?
You can omit the cornstarch, but including it helps create that tender, melt-in-your-mouth texture. If skipping, your cookies might be a bit denser but still delicious.
Can I use fresh cranberries instead of dried?
Fresh cranberries can be very tart and watery, which may affect cookie texture. Dried cranberries provide concentrated sweetness and chewiness, making them a better choice for this recipe.
Is it necessary to chill the dough before baking?
Chilling the dough firms it up, preventing cookies from spreading too much and enhancing flavor development. You can skip this step in a pinch, but chilling yields the best results.
How do I make these cookies gluten-free?
Simply swap the all-purpose flour for a cup-for-cup gluten-free flour blend. The cookies will retain their wonderful texture and taste with this easy substitution.
Final Thoughts
If you want a cookie that feels like a warm hug with every bite, the Brown Butter Cranberry Walnut Oatmeal Cookies Recipe is your new go-to. Rich, chewy, a little sweet, and packed with cozy flavor, these cookies are perfect for sharing or savoring all on your own. Give them a try—you’ll wonder how you ever lived without them.
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Brown Butter Cranberry Walnut Oatmeal Cookies Recipe
- Total Time: 1 hour 4 minutes
- Yield: 12 servings
Description
These Brown Butter Cranberry Walnut Oatmeal Cookies combine the rich, nutty flavor of browned butter with chewy oats, tart dried cranberries, and crunchy walnuts. Perfectly spiced with cinnamon and a hint of vanilla, these cookies are chewy on the inside with crisp edges, making them an irresistible treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (browned and cooled to room temperature)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract or vanilla bean paste
Dry Ingredients
- 1 1/2 cups all-purpose flour (or use a cup-for-cup gluten free flour blend)
- 1 tablespoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
Mix-ins
- 1 1/3 cups old-fashioned oats
- 1 1/2 cups dried cranberries
- 1 cup walnuts (whole or chopped)
- 1 tablespoon flaxseed meal or whole flaxseeds (optional)
Instructions
- Brown the Butter: Add the unsalted butter to a heavy skillet over medium heat. Cook it while stirring and swirling continuously until it becomes foamy and the milk solids turn a deep golden brown with a nutty aroma. This process takes about 3 to 5 minutes. Immediately scrape the browned butter into a bowl to stop the cooking process and allow it to cool to room temperature.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, fine salt, and ground cinnamon until fully combined. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, beat the cooled brown butter with both the brown sugar and granulated sugar for 1 to 2 minutes until the mixture is glossy and well combined. Add the large egg, egg yolk, and vanilla extract or vanilla bean paste, mixing until the batter is smooth.
- Make the Dough: Gradually stir the dry ingredient mixture into the wet ingredients until just combined to prevent overmixing. Then gently fold in the old-fashioned oats, dried cranberries, walnuts, and flaxseed meal or whole flaxseeds if using, ensuring all ingredients are evenly incorporated.
- Scoop, Chill, and Bake: Line a baking sheet with parchment paper. Using a 1/4 cup measure, scoop portions of dough and roll them into balls. Place them on the prepared baking sheet and refrigerate for 30 minutes to chill. Preheat the oven to 350°F (175°C). Place six chilled dough balls on a parchment-lined baking sheet and bake for 14 to 16 minutes, or until the edges are golden and the centers are just set. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough balls.
Notes
- To achieve the best texture and flavor, do not skip the step of browning the butter, as it adds a rich nutty depth to the cookies.
- Make sure to cool the browned butter to room temperature before mixing with sugars to avoid scrambling the eggs.
- Chilling the dough before baking helps prevent the cookies from spreading too much and enhances the flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free, cup-for-cup flour blend.
- Optional flaxseed adds extra fiber and a subtle nutty taste.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 35 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
