Recipe

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

Step 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.

Step 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.

Step 4: With a 1-3/4″ ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10-12 minutes, until nicely browned. Serve warm or at room temperature.

Make it ahead: Scoop balls of dough, place in sealed containers, and refrigerate for up to a week or freeze for up to 3 months. Defrost and bake before serving. Baked cookies can be stored in plastic bags and reheated for 5 minutes at 350°F.

Makes 29-32 cookies

Reprinted with permission from Ina Garten’s Make It Ahead (2014 Clarkson Potter).