Brown butter cookies: soft chewy centers, crispy edges, and studded with hunks of white chocolate and cranberries. They're the kind of cookies that you can accidentally eat an entire plate of when you meant to only have one. The kind that you think about during the day and hope that nobody ate them all before you could get home and have another. I blame the brown butter's toasty flavor and the addictive combination of textures.
A few months ago my friend Rachele and I had the idea to make cookies with white chocolate and cranberries in them, but the Christmas season swooped down on us and we never got around to finishing the recipe. Now that Christmas is over and a looooong prairie winter is stretching out ahead, it's the perfect time to hide out in my warm kitchen and bake cookies.