I am beyond relieved that these did not hang around very long in my apartment after I made them because my inner fat boy would have gone hog wild on them. I am not the greatest baker in the world, but these I am impressed with and will keep this recipe close at hand for a rainy day.
Brown butter takes center stage with these cookies and under baking them slightly was the key to making them soft and chewy. I am notorious for leaving my baked goods in the oven just a minute or two too long and they come out dry. Slowly but surely I am learning new tricks of the trade to get a bit well-rounded in the kitchen.
INGREDIENTS
COOKIES:
1 cup unsalted butter (2 sticks)
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
¾ tsp sea salt
1 cup brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tbsp plant-based milk, room temperature
1 tbsp vanilla
2 cups old fashioned oats
½ cup dried cranberries
½ cup white chocolate chips
ICING:
1 cup confectioner’s sugar, sifted
1 tsp vanilla extract
2 tbsp plant-based milk, room temperature
DIRECTIONS
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
Brown the butter: In a small saucepan, melt the butter over medium heat. Once the butter is melted, it will begin to crackle and then foam. Be sure to constantly whisk the butter during this process. After a few minutes, the butter will begin to brown the bottom of the pan. Continue to whisk and remove from heat as soon as the butter turns a golden brown and give off a nutty aroma. Transfer to a heat safe bowl to prevent burning, making sure to scrape the bottom of the pan to get all of the brown goodness. Allow to cool for about 10 minutes.
Once the butter is cooled, add the butter and sugars to a standing mixer and mix until well combined, about 1 minute.
Beat in the eggs one at a time and then add the vanilla, beating until smooth and creamy, about 1 minute.
In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt. Gradually mix in the flour mixture to the wet ingredients on medium-low speed until just combined. Scrape the sides of the bowl and mix again until combined.
Mix in the oats, cranberries, and chocolate chips until just combined.
Using a tablespoon, scoop a rounded tablespoon of dough into your palms, roll into a ball, and place onto the baking sheet. Repeat with the rest of the dough, spacing the balls evenly on the sheet. Bake for 10-12 minutes or until lightly golden brown on the bottom. Remove from heat and allow to cool on the baking sheets for a few minutes before transferring to a wire cooling rack.
Make the icing: Using a sieve, sift the confectioner’s sugar into a medium mixing bowl. Add the vanilla and milk and whisk until smooth.
When the cookies are completely cool, drizzle the icing on the cookies with a teaspoon in a zigzag pattern. Allow the icing to harden and enjoy!
Yields about 3 dozen cookies
