Salty Oatmeal Chocolate Chunk Cookies

Salty Oatmeal Chocolate Chunk Cookies Barefoot …

WEBPreheat the oven to 375 degrees. Line 3 sheet pans with parchment paper. In an electric mixer fitted with the paddle attachment, beat the butter, …

1. Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper.
2. 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.
3. 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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Salted Oatmeal Chocolate Chip Cookies Averie Cooks

WEBApr 26, 2024 · Making oatmeal chocolate chip cookies with sea salt is so easy. Here are the basic steps: Beat butter together with an egg, …

Rating: 4.4/5(32)
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter and beat on high power to cream it. (For novice bakers - you are not adding any cream, you are beating butter.)
2. Add the egg, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 3 minutes.
3. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, kosher salt, and beat on low speed until just combined, about 1 minute.
4. Stop, scrape down the sides of the bowl, and add the chocolate chunks, and beat on low speed until just combined, about 30 seconds.

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Dark Chocolate Chunk Oatmeal Cookies Sally's Baking …

WEBFeb 18, 2020 · For extra flavor and chew, always use more brown sugar than granulated white sugar in oatmeal cookies. Add eggs, vanilla, + …

Rating: 4.6/5(58)
1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats and chocolate on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (I always chill this dough for only 30 minutes). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. The cookies won’t spread as much if chilled for longer than 1 hour.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven, immediately sprinkle each with sea salt (if using), then let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

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