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."
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.
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).