Brown Butter Cranberry Walnut Oatmeal Cookies
Chewy oatmeal cookies made with nutty brown butter, tart dried cranberries, and crunchy walnuts. A short chill keeps the cookies thick, with crisp edges and soft centers. Simple steps, big flavor.
Servings: 12 large cookies
Calories: 422kcal
Ingredients
- 1 cup unsalted butter browned and cooled to room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 ½ cups all-purpose flour or use a cup-for-cup gluten free flour blend
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ teaspoon ground cinnamon
- 1 ⅓ cups old-fashioned oats
- 1 ½ cups dried cranberries
- 1 cup walnuts whole or chopped
- 1 tablespoon flaxseed meal or whole flaxseeds optional
Instructions
Brown the butter
- Add butter to a heavy skillet over medium heat. Cook, stirring and swirling, until foamy and the milk solids turn deep golden with a nutty aroma, 3 to 5 minutes.
- Immediately scrape into a bowl to stop cooking. Cool to room temperature.
Mix dry ingredients
- In a medium bowl, whisk flour, cornstarch, baking soda, salt, and cinnamon.
Mix wet ingredients
- In a large bowl, beat cooled brown butter with brown sugar and granulated sugar for 1 to 2 minutes until glossy and combined.
- Add egg, egg yolk, and vanilla. Mix until smooth.
Make the dough
- Stir in the dry ingredients until just combined.
- Fold in oats, dried cranberries, walnuts, and flaxseed if using. Do not overmix.
Scoop, chill, and bake
- Line a baking sheet with parchment. Scoop 1/4 cup portions, roll into balls, and set on the sheet. Refrigerate 30 minutes.
- Preheat oven to 350°F. Place 6 dough balls on a parchment-lined sheet.
- Bake 14 to 16 minutes, until edges are golden and centers look just set. Cool on the sheet 10 minutes, then transfer to a rack. Repeat with remaining dough.
Notes
- Thickness tips: make sure brown butter is fully cool and do not skip the 30 minute chill.
- Make ahead: chill scooped dough up to 24 hours. If very firm, rest at room temperature 10 minutes before baking.
- Freezer friendly: freeze dough balls on a tray, then bag up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Gluten free: use a cup-for-cup gluten free flour blend and certified gluten free oats.
- Flavor swaps: add 1 teaspoon orange zest, use pecans instead of walnuts, or fold in 3/4 cup white chocolate chips.
Nutrition
Calories: 422kcal | Carbohydrates: 50g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 90mg | Potassium: 135mg | Fiber: 3g | Sugar: 29g | Vitamin A: 515IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 2mg