Salty Oatmeal Chocolate Chunk Cookies Recipe
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Category: |
Category: |
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Ingredients: |
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 into chunks
3/4 cup dried cranberries
Fleur de sel
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Directions: |
Directions:Preheat oven to 375. Line 3 sheet pans with parchment paper.
In an electric mixer fitted with the paddle attachment, beat the butter ,brown sugar, ad 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 vanilla, then the eggs, on at a time. Scrape down the sides of the bowl again.
Meanwhile, sift 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!
With a rubber spatula, stir in chocolate and cranberries until dough is well mixed.
With a 1 3/4 inch ice cream scoop (or two spoons), scoop round balls of dough onto prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10- 12 minutes until nicely browned. Serve warm or at room temperature. |
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Personal
Notes: |
Personal
Notes: If you prefer cookies thin and crisp, bake them straight from the mixing bowl. If you prefer them chewy in the middle and crisp on the outside, chill the balls of dough.
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