Salty Oatmeal Chunk Cookies! (a new favorite:)

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After trying this new recipe by Ina Garten in her new cookbook called “Make it Ahead”, it has instantly become a favorite! Maybe even more than a favorite, considering I have made it now 6 times since I bought the cookbook two weeks ago!

And I will admit that until now I would simply toss mounds of cookie dough on baking sheets and yet when I saw Ina’s photo of her cookie dough spoon, I thought, you know what,I think I’d like my cookies all the same size!

I must say, there is actually something satisfying about uniform looking cookies!

Salty Oatmeal Chocolate Chunk Cookies (Makes 28 – 30 cookies )

Copyright 2014, Make It Ahead by Ina Garten, 

½ pound (2 sticks) unsalted butter, at room temperature  (I used Earth Balance)
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, chopped in chunks  (I used Chocolate Chips)
¾ cup dried cranberries (I omitted since kiddies would not be pleased)
Fleur de sel (I used Tahitian Gold brand Vanilla Fleur De Sel)
Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper.
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.
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 1¾-inch 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 to 12 minutes, until nicely browned. Serve warm or at room temperature.
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.

2 Responses

  1. Thanks for sharing this interesting recipe. Do you know if any type of sea salt would do the job or does the fleur de sal make the difference that it’s worth buying?

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