Salty Oatmeal Chocolate Chunk Cookies

Name: Salty Oatmeal Chocolate Chunk Cookies
Prep time: 10 min
Total time: 20 min
Yield: Makes 28 - 30 cookies
Ingredients: u00bd lb (2 sticks) unsalted butter, at room temperature; u00be cup light brown sugar, lightly packed; u00be cup granulated sugar; 2 tsp pure vanilla extract; 2 extra-large eggs, at room temperature; 1u00be cups all-purpose flour; 1 tsp baking soda; 1 tsp kosher salt; 1u00bc cups old-fashioned oats, such as Quaker; u00be lb bittersweet chocolate, such as Lindt, chopped in chunks; u00be cup dried cranberries; Fleur de sel, such as Maldon Salt

By Leslie Blythe American, Chocolate, Cookies Baking

November 12, 2014

These Salty Oatmeal Chocolate Chunk Cookies are to die for! Adding flaky salt like Maldon to these cookies, brings out the chocolate flavor and tempers the sweetness, making the perfect sweet and salty snack. This is from Ina Garten's cookbook, Make It Ahead.

Prep: 10 mins
Cook: 10 mins
Yields: Makes 28 - 30 cookies

Ingredients

½ lb (2 sticks) unsalted butter, at room temperature

¾ cup light brown sugar, lightly packed

¾ cup granulated sugar

2 tsp pure vanilla extract

2 extra-large eggs, at room temperature

1¾ cups all-purpose flour

1 tsp baking soda

1 tsp kosher salt

1¼ cups old-fashioned oats, such as Quaker

¾ lb bittersweet chocolate, such as Lindt, chopped in chunks

¾ cup dried cranberries

Fleur de sel, such as Maldon Salt

Directions

1Preheat the oven to 375°F. Line 3 sheet pans with parchment paper.

2In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.

3Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t over beat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

If you prefer cookies thin and crisp, bake them straight from the mixing bowl. If you prefer them chewy in the middle and crisp outside, chill the balls of dough.

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