Sunday, February 2, 2020

Salty Oatmeal Chocolate Chunk Cookies

 Salty oatmeal chocolate chunk cookies

I made these cookies from Ina, they were very good. I think I would use less chocolate next time.
I am going to try this recipe with raisins and cinnamon, taking out cranberries and chocolate chips and salt.

 1/2 pound (2 sticks) unsalted butter, at room temperature

 3/4 cup light brown sugar, lightly packed

3/4 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

 3/4 pound bittersweet chocolate, such as Lindt, chopped in chunks

 3/4 cup dried cranberries

 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.


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