Holiday Baking: Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies

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Upon the kiddo’s insistence we did some cookie baking a few days ago.  These might be the only cookies I have baked all year.  We picked an Ina Garten recipe because they usually turn out great (I have all her cookbooks 🙂 ).  We pulled out my-hardly-used stand mixer and quite easily whipped these up.  They made quite a large batch, so we saved some balls of dough for another day.  According to Ina Garten, you can place them in sealed containers and refrigerate for up to a week or freeze for up to 3 months.  Defrost and then bake – and you have yummy cookies with no mess.  Baked cookies can be stored in plastic bags and reheated for 5 minutes at 35o degrees.

We are a house divided – the hubby loves oatmeal raisin cookies and everyone else is a chocolate chunk/chip cookie fan.  This is a combo of both, and the tart cranberries and sprinkle of salt at the end make them quite divine.  Love that we have some in the freezer for when the cookie craving hits…

Since many people have holiday baking on the mind these days, below are links to some of the cookies we have baked in the past – hopefully you will try some or all of them as part of your holiday baking.

Chocolate Sables – we love, love, love these.  Stacie freezes the logs and always seems to have them on hand. 🙂

Breakfast Cookies – brilliant idea!

Layered Neopolitan Butter Cookies – great for the holidays and a cookie swap

Mexican Hot Chocolate Cookies – the chile actually works in this recipe – even though I was skeptical

Easiest Chocolate Chip Cookies – for the “baking impaired”, these are a must try

Compost Cookies – if you still have Halloween candy lying around, make these!

Bizcochitos – these New Mexican state cookies are perfect for the holidays

Pineapple Tarts – for a Malaysian twist to your cookie tin

Alfajores – we adore these cookies from Argentina

Biscotti – it never hurts to have some biscotti lying around for your cup of tea

Salty Oatmeal Chocolate Chunk Cookies

½ pound (2 sticks) 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

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.

 

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