Cranberry Oatmeal Cookies

Instructions

1. Preheat oven to 350 degrees F. Spread the nuts on an ungreased rimmed baking sheet. Toast for 8 to 10 minutes, until they smell very fragrant and the inside of a nut is light tan when broken in half. Watch the nuts carefully at the end to make sure they do not burn. Immediately transfer to a cutting board. Let cool to room temperature, then finely chop.
2. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, cream together the butter and coconut sugar on medium high 1 to 2 minutes, until light and fluffy. Scrape down the bowl. Beat in the honey, egg, brandy, and salt until combined. The mixture will look slightly curdled.
3. In a separate bowl, whisk together the flour, baking soda, and cinnamon. Stir in the oats.
4. With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping as soon as the flour disappears. Stir in the white chocolate chips, dried cranberries, and chopped nuts until evenly distributed.
5. Drop the dough by rounded tablespoons onto the baking sheet. With your fingers, slightly flatten the cookies, as they will not spread much during baking. Bake 8 to 10 minutes, until the cookies look golden and feel dry at the top and edges but still appear slightly molten in the centers. Place the pan on a cooling rack and let the cookies cool on the pan for 5 minutes, then transfer the cookies to the rack to finish cooling completely (or to cool for as long as you can handle the suspense!).