Autumn Harvest Cookies with Brown Butter

Instructions:

1. Melt butter in a skillet over medium heat, whisking constantly until it foams and turns a deep amber color. Immediately remove from heat and let cool to room temperature.
2. Beat the cooled brown butter with both brown and granulated sugars until the mixture is pale and fluffy.
3. Add the egg and vanilla extract, beating on medium speed until fully incorporated and smooth.
4. In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.
5. Gradually add the flour mixture to the wet ingredients. Mix on low speed just until no streaks of flour remain.
6. Using a spatula, gently fold in the rolled oats, toasted walnuts, and dried cranberries.
7. Chill the dough in the refrigerator for 60 minutes to prevent excessive spreading.
8. Preheat oven and bake for approximately 14 minutes until the edges are golden brown.