Spiced White Chocolate Cranberry Walnut Cookies

Start by browning the butter. Heat a small nonstick skillet or saucepan over medium heat and add 1 cup of the butter. As it melts, you’ll see it turn from an off-white, to a yellow, then amber. While it melts, chop the remaining ½ stick into small cubes and add this to the melted, almost-browned butter. Turn off the heat immediately and let the cubed butter melt into the browned butter. Transfer the butter to a small bowl and let it cool completely.

While the butter cools, combine the dry ingredients, except the baking soda, in a medium bowl and set aside for later.

Once cooled, add the butter to a large mixing bowl (a stand-mixer if you have one) and beat the butter with the eggs and sugar until smooth. Small granules of sugar will remain, and that’s fine. Add the vanilla and baking soda and beat again.

Working in batches, add the dry ingredients to the wet and stir after each addition until just combined. I used a 2-inch cookie scooper to make larger cookies, which is roughly the size of two heaping tablespoons. Scoop the dough into even portions onto a baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for at least one hour.

Preheat the oven to 350ºF and line a baking sheet with parchment paper.

Place the dough portions onto the baking sheet, leaving about 2 inches of space between each one. Bake for 10–12 minutes if using a 2-inch cookie scooper or similar measurement. Bake for 8–10 if using the 1-inch scoop/similar measurement. Pull them out when the edges are golden brown and set. The center will most likely still look under-baked—this is fine! Let them rest on the baking sheet 8–10 minutes and the center will firm up just enough to remain gooey on the inside, crispy on the outside.

Serve immediately, and store leftovers in an airtight container at room temperature for up to two weeks. Enjoy!