There’s something about this time of year that annually renews my quest. Believe me, I think I’ve tried ’em all, and almost invariably return to that tried and true one that lives underneath that charming Quaker gentleman.
This time, however, I tackled Ina Garten’s from last year’s “Make it Ahead” and I have to say, my girl Ina really nailed it this time.
As usual, the first time, I made it exactly per her recipe and, having made them now numerous times, I’m hard pressed to change much of anything. I admit, the eye-wateringly expensive three-quarters of a pound of Lindt bittersweet chocolate gave me pause, however, it is worth every penny, I mean dollar, and I wouldn’t change it for the world.
In fact, I’ve been meaning to blog these for a few weeks, but every time I go to take the picture, they’re all gone. This time, I made them fresh, and here they are, frozen forever on my screen. Would only they’d stay that way in my cookie tin.
Salty Oatmeal Chocolate Chunk Cookies
makes 36 cookies
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 coarse sea salt plus more to sprinkle ( I used Maldon salt)
1 1/4 cups old-fashioned oats
3/4 pound bittersweet chocolate, such as Lindt, chopped in chunks
3/4 cups dried cranberries
Preheat the oven to 375 degrees.
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, combine the flour, baking soda, and 1 teaspoon of the salt. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Add the oats. Don’t over beat and turn the mixer off when it’s just combined. 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, scoop round balls of dough on to cookie sheets. Sprinkle lightly with the remaining coarse sea salt. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
–Adapted from “Make it Ahead” by Ina Garten, (Clarkson Potter/Publishers)