-
1
1. Beat eggs and vanilla in a small mixing bowl, add dried cranberries. Allow cranberries to rehydrate for at least one hour, stirring occasionally. Do not skip this step!
-
2
2. Brown 1/2 cup (1 stick) unsalted butter, cool in the refrigerator while you wait for the cranberries to finish plumping up.
-
3
3. Preheat oven to 350 F
-
4
4. Cream butters and sugars with mixer, stand mixer is best as you should cream for about 2-3 minutes. In a medium mixing bowl, combine flour, kosher salt, baking soda, cinnamon, ginger, nutmeg and clove. Slowly add your dry ingredients into your cream mixture, scraping sides of bowl as needed, making sure there are no dry patches, but do not over mix. Add in your egg/cranberry mixture, mix on low until just combined.
-
5
5. Using a wooden spoon, mix in oats, combining well. Fold in your chocolate and nuts.
-
6
6. Refrigerate your dough for about 5-10 minutes
-
7
7. Spoon small-medium sized balls onto wax paper covered cookie sheets. Bake cookies for approximately 12 minutes, turning once during cooking. Cookies are done when they are light brown and begin to lose their glossy look. I recommend baking them 1 sheet at a time! Allow to cool for 3 minutes, then transfer to a wire wrack.
-
8
brown butter: Cook butter over medium heat until it turns brown and foams, about 3-5 minutes, whisking frequently
