Low-Sugar Brown Butter Oatmeal Cookies with White Chocolate and Cranberries
These brown butter oatmeal cookies with white chocolate and cranberries are a heavenly experience, you guys. The combination of flour and oats make them perfectly chewy and the slightest bit crispy, the recipe is low in sugar so they’re not overly sweet, and they have a gorgeous nutty flavor thanks to the brown butter.
Brown butter takes every recipe up a notch. In French cuisine it is referred to as “beurre noisette”, which literally translates into “hazelnut butter”, for the very reason that brown butter has a toasty, nutty taste, similar to hazelnuts. Its richness adds a beautiful depth of flavor to both savory and sweet recipes, like these cookies.
Something else I love about these cookies is that you can feel good about eating them because they’re relatively low in sugar. Compared to other white chocolate chip cranberry oatmeal cookie recipes out there, these are lower in sugar because they’re sweetened with coconut sugar and monk fruit sweetener. If sugar content isn’t something you’re concerned with, you can always replace the coconut sugar with brown sugar and the monk fruit sweetener with cane sugar.
Most importantly, these chewy brown butter oatmeal cookies with white chocolate and cranberries are the perfect accompaniment to any holiday cookie platter. They might even deserve a platter of their own, so do yourself and your guests a favor and be sure to include them either way. You won’t be disappointed!
Prep time: 30 minutes
Bake time: 15 minutes
Yield: about 24 cookies
1 1/2 cups organic rolled oats (gluten free if needed)
1/2 cup organic unsalted butter
1/2 cup firmly packed organic coconut sugar
1/4 cup golden monk fruit sweetener (cane sugar works as well)
2 small free range eggs
1 tsp organic vanilla extract
2/3 cups organic unbleached all-purpose flour (can sub gluten free all-purpose flour)
1/2 tsp baking soda
Pinch sea salt
2 tbsp organic whole milk (or dairy free milk)
1/2 cup (about 3 oz) coarsely chopped white chocolate, I used Ghirardelli
2/3 cups apple sweetened dried cranberries (cane sugar sweetened cranberries work too)
Preheat oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
Place the oats in a food processor and pulse several times until the oats are slightly broken up.
Place the butter in a medium sauce pan and brown the butter.
To the bowl of a stand mixer with the paddle attachment (or large mixing bowl and electric mixer) combine the browned butter, coconut sugar, and monk fruit sweetener (or cane sugar), and beat on medium-high speed until well combined, about 3 minutes. Turn off the mixer and add the eggs and vanilla. Beat for an additional 3 minutes, until the mixture becomes creamy and light in color.
Stop the mixer and scrape down the sides of the bowl. Gradually add the all purpose flour, baking soda, and salt. Beat on low until just combined, about 30 seconds, stopping to scrape down the bowl and beater as needed. Add the milk and beat until fully incorporated and the batter is smooth.
Stop the mixer and scrape down the sides of the bowl. Add the oatmeal, white chocolate pieces, and cranberries. Mix on low speed until just combined, about 30 seconds.
Using a medium-size cookie scoop, scoop approximately 24 equal size mounds of dough on the lined cookie sheets, leaving at least 2 inches of space between each cookie. Using your fingers, slightly flatten the tops of the cookies, wetting fingers to prevent sticking.
Bake in preheated oven for about 15 minutes, until the cookies are golden brown around the edges and still soft in the center. Do not over bake, cookies will firm up as they cool.
Remove from oven and let cookies cool on trays for a few minutes before transferring to a wire rack to complete cooling.