2 2/3 cups rolled oats (see note)

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup dried cranberries

6 ounces white chocolate, broken into pieces

1/2 cup walnut halves, finely chopped

1 cup (2 sticks) unsalted butter

1 1/3 cups firmly packed light brown sugar

1 teaspoon ground cinnamon

2 large eggs

1 teaspoon vanilla extract

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

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

In a medium saucepan, melt butter over medium-low heat until the milk solids turn golden brown, about 4 minutes; take care not to burn.

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. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.

Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. Slide parchment onto racks to cool cookies completely.

NOTE: use old fashioned oats, not quick or instant.

Makes 75 cookies.

Tester’s note: These cookies spread a lot, so do follow the directions about keeping them spread apart on the cookie sheets. Find the dried cranberries in the produce section of the grocery store.

From A Baker’s Field Guide to Christmas Cookies, Dede Wilson