White Chocolate Cranberry Oatmeal Cookies

I know it's been a while since my last post.   Unfortunately the norvo virus swept through the Pink Apron family and work has been on the busy side this month, leaving little time for baking.  

Before the nasty norvo virus infected my house I was able to make a batch of cookies.  I am normally not a white chocolate fan, but I loved these cookies.   For some reason white chocolate and cranberries blend together perfectly.  And I'm not sure if it's its the browned butter or that the cranberries marinate in the eggs and vanilla before being added to the dough, but the flavor has a lot of depth and complexity.   I know that two table spoons of cinnamon seems like a lot, but it wasn't overpowering at all (and your kitchen will smell amazing while these are baking).

I promise there won't be as long of hiatus before my next post.  I have lots of baking projects lined up in the next few weeks.

2 Eggs, slightly beaten

1 Tablespoon Pure Vanilla Extract

1-½ cup Dried Cranberries

½ cups Unsalted Butter, Browned

½ cups Unsalted Butter, Softened

¾ cups Sugar

¾ cups Light Brown Sugar

1-½ cup All-purpose Flour, Unbleached

1-½ teaspoon Kosher Salt

2 Tablespoons Ground Cinnamon

1 teaspoon Baking Soda

½ teaspoons Ground Nutmeg

½ teaspoons Ground Ginger
¼ teaspoons Ground Cloves
3-¼ cups Oats
12 oz white chocolate chips

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! Brown 1/2 cup (1 stick) unsalted butter, cool in the refrigerator while you wait for the cranberries to finish plumping up.

Preheat oven to 350 F 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. Using a wooden spoon, mix in oats, combining well. Fold in your chocolate and nuts. Refrigerate your dough for about 5-10 minutes

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.