Brown Butter White Cranberry Cookies by KitchenAid

The caramelized richness of brown butter, the tartness of cranberry, and the sweet creaminess of white chocolate come together for this fantastic dessert courtesy of KitchenAid!

OVERVIEW

• Equipment: KitchenAid Cordless Hand Mixer with both turbo beaters, one medium mixing bowl, one high-sided large mixing bowl, and two cookie sheets
• Yield: 22-24 cookies
• Prep Time: <30 minutes
• Bake Time: 30-45 minutes

INGREDIENTS

• 1-1/2 cups (187g) all purpose flour
• 1 teaspoon (4g) baking soda
• 1/2 teaspoon (3g) sea salt
• 2 sticks (226g) unsalted butter, browned and cooled (see Chef's Notes)
• 1 cup (220g) packed light brown sugar
• 1/2 cup (100g) white sugar
• 1 egg (50g), room temp
• 1 egg yolk (17g), room temp
• 1 teaspoon (4g) vanilla
• 1 cup (156g) old fashioned oats
• 1 cup (170g) white chocolate
• 1 cup (120g) dried cranberries

DIRECTIONS

1. Preheat oven to 350 degrees F/176 degrees C
2. Place the flour, baking soda and salt in a medium mixing bowl. Fit your KitchenAid© Cordless Hand Mixer with both stainless steel turbo beaters. Insert the beaters into the flour mixture and turn to speed 2. Whisk the dry ingredients together for a few seconds, then turn the hand mixer off and set dry ingredients aside.
3. Place the brown sugar and white sugar into a high sided mixing bowl and add in the cooled browned butter. Insert the turbo beaters into the ingredients, turn the hand mixer to max speed 7, and cream the butter and sugars together for 4 minutes. Add the egg, egg yolk and vanilla, then continue to cream mixture on speed 7 for another 30 seconds, or until mixture is smooth. Reduce the speed of the hand blender to speed 2, and slowly add in the flour mixture in three additions. Mix just until flour is incorporated, then turn off hand mixer.
4. Add the oats, cranberries and white chocolate into the dough. Insert the turbo beaters back into the mixture, turn to speed 4, and mix the ingredients together just until incorporated, about 10seconds.
5. With clean hands, slightly knead the cookie dough to ensure all the ingredients stick together. Then, make golf ball sized balls with the dough and place them on a cookie tray to chill in the freezer for at least 10 minutes prior to baking. Once chilled, place the cookie dough balls at least 3" apart on your cookie sheet. Bake cookies at 350 degrees F/176 degrees C for 15-18 minutes, or until edges are slightly brown. Do not overbake. Allow cookies to cool on the cookie sheet for at least 5 minutes before using a spatula to transfer them to a cooling rack.

CHEF'S NOTES

• To make brown butter: Start with room temperature butter. Slice each stick of butter into quarters and put it into your skillet. Turn the heat to medium and, as it melts, use a whisk to occasionally stir as it melts. Once melted, the butter will begin to bubble.Continue to whisk on and off for another 5-8 minutes. Once you see the butter go from larger bubbles to more of a foam cap, the foam will subside and you'll notice the butter has turned golden brown and brown bits will be present at the bottom of the pan. Turn off the stove and remove the pan from the heat, and allow it to cool for at least 15 minutes before using.
• Baking cookies at 350 degrees F/176 degrees C as instructed will yield a cookie with a bit of height, rounded shape, and chewy center. If you prefer your cookies with a crispier edge and chewy center, bake them at 375 degrees F/191 degrees C for 12-15 minutes.