CHOCOLATE CHIP OATMEAL CRANBERRY COOKIES

By jarren

Ingredients

• 1/2 lb unsalted butter, at room temperature
• 3/4 cup light brown sugar, lightly packed
• 3/4 cup sugar
• 2 tsp vanilla
• 2 extra-large eggs, at room temperature
• 1 3/4 cups flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 1/4 cups oats
• 3/4 lb chocolate chips (can be semi-sweet or bittersweet)
• 3/4 cup dried cranberries
• Fleur de sel

Details

Servings 28

Preparation

Step 1

Preheat the oven to 375F. Line 3 sheet pans with parchment paper.

In an electric mixer fitted with the paddle attachment, beat the butter, both sugars 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 over-beat it. With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With 2 teaspoons, 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.