Are you a fan of delicious flavor? Then these cookies are for you. Browned Butter is the star here - it enriches the inherent nuttiness of the oats. The cranberries bring a tangy contrast. Flavor Country.
2 2/3 cups Rolled Oats
1 1/2 cups AP Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup Dried Cranberries
6 oz. White Chocolate
1/2 cup Macadamias
1 cup Butter
1 1/3 cup Light Brown Sugar
1 tsp. Cinnamon
2 lg. Eggs
1 tsp. Vanilla
In a medium mixing bowl, measure out brown sugar and cinnamon. Using a large bowl, whisk dry ingredients together, including Cranberries, Chocolate & Nuts.
Melt Butter over Medium Heat. Simmer over Medium-Low heat until milk solids turn golden brown, about 4-5 minutes. Pour butter over brown sugar and mix well. Let butter mixture cool. Whisk in eggs one at a time & vanilla. Pour wet ingredients over dry ingredients & stir until just combined. Scoop onto Baking Sheet and flatten the mound of dough slightly.
Bake at 350 degrees until golden & just dry to the touch but still a little soft inside, about 10 minutes.
Notes: Extra cookie dough freezes well - just portion out and put into a large freezer bag. You can use Dried Cherries, Dark Chocolate & Pecans instead for a totally different cookie. If you are out of chocolate and nuts, just make up the difference with Cranberries.
