| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 28 to 32 cookies |
Ingredients
- 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
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 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
Instructions
- Preheat the oven to 375 degrees F. 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 1 3/4-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.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 206 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 112 mg |
Reviews
Unfortunately, I felt twelve (12) ounces of bittersweet chocolate overpowered the entire recipe, and that’s all I could taste. I couldn’t taste oatmeal or the dried cranberries.
The recipe was not difficult to put together, and the directions are spot on. However, be sure to space the cookies well on the cookie sheet because they spread, and it’s not a pretty look coming out of the oven. NOTE: Twelve (12) cookies on a cookie sheet is too many. When I cut back to nine (9), they didn’t run into each other, but truthfully, it make baking them a pain in the neck.
HINT: IF you’re interested in a delicious oatmeal cookie, then I can recommend Ina Garten’s recipe for “Raisin Pecan Oatmeal Cookies”, because I think they are absolutely delicious.
I did tweak the recipe a little. I made a double recipe, so these amounts were added to a double recipe of the cookies. I added a 1/4 cup of oats, 1 1/2 cups of chopped walnuts, and 2 tsp of cinnamon (I like cinnamon in my oatmeal cookies). I did not add cranberries or the Fleur de sel. This did not affect the deliciousness of the cookies.
Bottom line…These were phenomenal and I highly recommend using this recipe. They were a hit with everyone in the household, as well as some friends who were visiting. This will now be the only recipe I use to make oatmeal cookies. I will try to add cranberries next time to see how I like it.