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
