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Christmas Cookies

I have been making these cookies for many years now. They have become a holiday favorite with my family. When you take your first bite into one of these mouthwatering cookies, you will understand why these cookies are always on my baking list for Christmas. What makes these decadent cookies unique is the browning of the butter. The browned butter adds a depth and richness to the flavor of these Christmas cookies that cannot be beat! They really are extraordinarily good. I believe even Santa would approve!

Bon Appetit!


When browning the butter, keep a careful eye on the color of the butter as it cooks. Once the butter starts to brown, cook until it is golden, but watch closely, as it will burn easily.

When adding dry ingredients to the wet ingredients, I like to add in thirds, mixing after each addition. This method ensures the ingredients are evenly distributed throughout the dough.


Preparation time is 20 minutes. Baking time is 10 minutes per batch.

Click here for a printable version of this recipe.



  • 2 2/3 cup rolled oats

  • 1 1/2 cup all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup dried cranberries

  • 1 cup white chocolate chips

  • 1/2 cup finely chopped walnuts

  • 1 cup (2 sticks) unsalted butter

  • 1 1/3 cup firmly packed brown sugar

  • 1 teaspoon ground cinnamon

  • 2 large eggs

  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Whisk the oats, flour, baking soda, and salt together in a medium bowl; stir in cranberries, white chocolate chips, and nuts. In a medium saucepan, melt the butter and simmer over medium/high heat, until the milk solids turn a golden brown, approximately 4 minutes. Take care not to burn.

Pour the browned butter into a large bowl and whisk in the brown sugar until combined. Whisk in cinnamon, then whisk in the eggs and vanilla, beating well after each. Add in the dry mixture to the wet mixture, and stir just until combined. Mixture will be thick. Drop 2 tablespoons of cookie dough (walnut-sized) in a ball shape, about 2 inches apart onto parchment-lined cookies sheets. Bake until light golden brown and just dry to the touch, but still a little soft on the inside for approximately 10 minutes. Cool cookies on racks completely. Makes approximately 45 cookies.

(edited by Anna Weicht)

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