Directions for: Salty Oatmeal Chocolate Chunk Cookies
Ingredients
lbs (2 sticks) unsalted butter, at room temperature
cup light brown sugar, lightly packed
cup granulated sugar
2 tsp pure vanilla extract
2 extra-large eggs, at room temperature
1 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 cups old-fashioned oats, such as Quaker
lbs bittersweet chocolate, such as Lindt, chopped in chunks
cup dried cranberries
Directions
1. Preheat the oven to 375F. Line 3 sheet pans with parchment paper.
2. In 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.
3. Meanwhile, 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 overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-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.
Source and Credits
"Make It Ahead" by Ina Garten Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
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