Oatmeal Cranberry Chocolate Chip Cookies

In college one of my signature cookies was Oatmeal Raisin. The recipe came from Quaker and it was definitely one of the best oatmeal cookie recipes I've tried. For whatever reason I've rarely strayed from that recipe but when I had some oatmeal that I wanted to use up I went on the search for something a bit different.

This recipe actually comes from a Christmas cookie recipe but I think it's adaptable for whatever season you'd like. I basically just looked around the kitchen to see what I could throw in. The end result was a cookie filled with cranberries, white chocolate chips and dark chocolate chips. Taking a bite of these I was reminded of why I love oatmeal cookies in the first place. The substance of the oatmeal, combined with the tartness of the cranberries and sweetness of the chocolate - perfection. Feel free to add whatever you'd like to this recipe. I'm thinking dried cherries in place of the cranberries would possibly be even better...

Oatmeal Cranberry Chocolate Chip Cookies (from A Baker's Field Guide to Christmas Cookies)

1 1/3 cups rolled oats (regular, not instant)

3/4 cup flour

1/2 t. baking soda

1/4 salt

1/2 cup dried cranberries

1/2 cup mixed white chocolate and dark chocolate chips

1 stick unsalted butter

2/3 cup firmly packed light brown sugar

1/2 t. cinnamon

1 egg

1/2 t. vanilla extract

Preheat oven to 350. Line 2 cookie sheets with parchment paper or Silpat.

Whisk oats, flour, baking soda and salt together in a medium bowl; stir in cranberries and chocolate chips.

In a medium saucepan melt butter over medium heat. Simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes.

Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Drop by rounded tablespoon 2 inches apart onto cookie sheets.

Bake until light golden brown and just dry to the touch, about 8-10 minutes. Slide parchment paper or Silpat onto racks to cool completely.

Makes about 30 cookies.