Place the cut butter in a light-colored saucepan over medium heat. Stir constantly until the butter begins to foam and turn a golden brown color. Do not leave the pan unattended and stir constantly. This process takes between 6-8 minutes. As soon as the butter starts to brown, take it off the heat and pour in a heat resistant container to let it cool for a few minutes. The melted butter will be golden brown (dark yellow), have a nutty smell and may have brown milk solids at the bottom, this is normal and will all be incorporated in the recipe.

In a large bowl, beat together the cooled butter and both sugars, until well combined. Whisk in the egg and vanilla.

Add in flour, oatmeal, baking soda and salt and mix again until combined.

Add in white chocolate chips and dried cranberry and fold to distribute well.

Refrigerate the dough for 30 minutes. The colder the dough is before baking, the less the cookies will spread.

Once you are ready to bake the cookies, preheat the oven to 350°F and line a large cookie sheet with parchment paper. With an ice cream, cookie scoop, or your hands, scoop the cookie dough and place them 2 inches apart on the prepared sheet. For large 2 oz scoops, bake approximately 16 minutes, and for small 1 oz scoops, bake for 12 minutes or until the edges of the cookie are golden brown and the centers are still soft.

Remove the pan from the oven and let the cookies rest in the pan until completely cooled. Enjoy!