Salted Browned Butter Oatmeal Cranberry Cookies

so many cookies

I think it’s safe to say I am now obsessed with browned butter. And sea salt. I basically want those two ingredients in everything I make, so I’ve been experimenting with adding them to a few different cookie recipes thus far, including this one. After creating this recipe, I have now made it about three times in the last week, as it’s super simple, quick to make, and utterly delicious.

The sea salt on top is optional, but really there’s nothing better than the contrast between the sweet cookie with the amazing nutty flavor from the browned butter, and the savory bit of sea salt on top. My friends from Germany could not figure out why I would add salt to cookies…and then they tried this, and they were convinced. So whip up a batch, and enjoy!

oatmeal cranberry cookies

Browned Butter Oatmeal Cranberry Cookies

Recipe adapted from the Food Network

Makes about 30 cookies

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
dash of ginger
2 2/3 cups rolled oats
1 cup dried cranberries
Sea salt

Preheat oven to 350 degrees fahrenheit / 178 degrees celsius. In a saucepan, add the butter over medium heat, and melt and brown the butter. Once the butter is browned and giving off an amazing nutty aroma, pour into a large bowl and add the brown and granulated sugars. Mix well, stirring rapidly by hand. Add the eggs and the vanilla.

In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, allspice, ginger and oats. Add the dry ingredients to the butter and sugar mixture, and mix well.  Then add the dried cranberries to the batter, and mix until the cranberries are distributed throughout.

Using a spoon, drop about a teaspoonful onto a baking sheet covered in foil (for gas ovens) or parchment paper (for electric ovens). Press down slightly on the cookies, and place in the oven. Bake for 10-11 minutes, and remove from oven. The cookies should still be slightly gooey in the middle, and you might think they are undercooked – they’re not! They’re just on their way to being perfect.

Once out of the oven, add a small dash of sea salt to the top of each cookie. Allow to cool, and then enjoy!

close up cookie


One Comment Add yours

  1. pjsassifras says:

    I love oatmeal and cranberries. I can’t wait to try these.

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