Perfectly chewy oatmeal cookies loaded with dark chocolate chunks and a hint of sea salt, creating an irresistible sweet-and-salty combination that elevates the classic cookie.
Ingredients
- 1 pound unsalted butter, at room temperature
- ¾ cup light brown sugar, lightly packed
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1¼ cups old-fashioned oats, such as Quaker
- ¾ pound bittersweet chocolate, such as Lindt, chopped in chunks
- ¾ cup dried cranberries
- Fleur de sel
Preparation
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Preheat the oven to 375°F. Line 3 sheet pans with parchment paper.
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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.
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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 1.75-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel.
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Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
Note
Makes 28 to 32 Cookies.