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Salty Oatmeal Chocolate Chunk Cookies Recipe

Make-ahead cookies from the Barefoot Contessa's Ina Garten. "Oatmeal cookies or chocolate chunk cookies — which would my friends like best? How about both together? Some dried cranberries for tartness and a sprinkle of sea salt make these my all-time favourite cookies."

Ingredients

1/2 lb. (2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar, lightly packed
3/4 cup granulated sugar
2 tsp pure vanilla extract
2 extra-large eggs, at room temperature
1-3/4 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1-1/4 cups old-fashioned oats, such as Quaker
3/4 lb. bittersweet chocolate, such as Lindt, chopped in chunks
3/4 cup dried cranberries
Fleur de sel

Note: 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.

Directions

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).