Oatmeal chocolate chip cookies
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalInspired by: https://barefootcontessa.com/recipes/salty-oatmeal-chocolate-chunk-cookies-1
Ingredients
230 grams unsalted butter, room temperature
135 grams brown sugar
150 grams granulated sugar
2 tsp vanilla extract with seeds of 1/2 bean if possible
2 eggs, room temperature
220 grams flour
1 tsp baking soda
3/4 tsp table salt (fine)
110 grams oats
350 grams dark chocolate baking chips
100 grams dried cranberries, divide up any clumps
Salt flakes to sprinkle on top
Directions
- In stand mixer with paddle attachment, cream butter and sugars on medium-high until light and fluffy, about 3 minutes.
- Scrape down the bowl, then add the vanilla and one egg. Mix on low before adding second egg until no streaks remain.
- Combine dry ingredients in separate bowl: flour, baking soda, salt, and oats. Then add slowly to the mixer on low speed, making sure not to overmix.
- Remove mixing bowl from stand, and with a rubber spatula, stir through the chocolate chips and dried cranberries, then refrigerate the dough for at least 30 minutes.
- Preheat the oven to 170C fan-forced while rolling dough into balls, approximately 2 tbsp each. Place 6 balls on cookie sheet before sprinkling with salt flakes, then baking for 12 minutes until nicely browned.
- Put the rest of the balls on parchment paper on a sheet pan in the refrigerator for a couple hours before freezing. Bake from frozen for an extra minute or two.