Description
Barefoot Contessa salty oatmeal chocolate chunk cookies blend sweet and savory in a perfect culinary harmony. Crisp edges, chewy centers, and rich chocolate create an irresistible treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 225 grams (8 ounces) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 340 grams (12 ounces) bittersweet chocolate, chopped into chunks
- 220 grams (1 ¾ cups) plain flour (all-purpose flour)
- 110 grams (1 cup) old-fashioned oats
- 90 grams (⅔ cup) dried cranberries
Sweeteners:
- 150 grams (¾ cup) light brown sugar, lightly packed
- 150 grams (¾ cup) granulated sugar
Seasonings and Leavening:
- 2 teaspoons pure vanilla extract
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon kosher salt
- Fleur de sel, for sprinkling
Instructions
- Prepare the oven environment by heating to 190°C (375°F) and carefully lining three baking trays with parchment paper, ensuring even coverage.
- Create a creamy base by vigorously beating butter, brown sugar, and granulated sugar in a large mixing bowl for approximately 3 minutes until the mixture becomes light, airy, and significantly increased in volume.
- Introduce flavoring by incorporating vanilla extract on low speed, then gently integrate eggs one at a time, thoroughly mixing between each addition and scraping down the bowl’s sides to ensure uniform consistency.
- Develop the dry ingredient mixture by meticulously sifting flour, bicarbonate of soda, and salt into a separate bowl, then carefully fold in the oats, creating a well-integrated dry component.
- Merge wet and dry ingredients by gradually incorporating the dry mixture into the butter blend using low-speed mixing, stopping immediately once ingredients are just combined to prevent overmixing.
- Enhance cookie texture by delicately folding chocolate chunks and cranberries throughout the dough, ensuring even distribution of mix-ins.
- Form cookie portions using a 4.5cm (1¾-inch) ice cream scoop or two spoons, strategically placing dough balls 5cm (2 inches) apart on prepared trays to allow proper spreading during baking.
- Elevate flavor profile by sprinkling a delicate pinch of fleur de sel atop each unbaked cookie, adding a subtle mineral complexity.
- Bake the cookies in the preheated oven for 10-12 minutes, watching for a golden-brown exterior while maintaining a soft, slightly tender center.
- Complete the process by allowing cookies to rest on the baking tray for 5 minutes, then carefully transferring to a wire rack for complete cooling, serving either warm or at ambient temperature.
Notes
- Cold butter creates dense, tough cookies that lack the perfect soft texture.
- Scooping flour directly from the bag compresses it, leading to dry, crumbly results.
- Overmixing the dough develops gluten, making cookies tough and less tender.
- Fresh ingredients guarantee the most delicious and vibrant flavor profile.
- Rotating the baking sheet halfway through ensures even golden-brown edges.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 206
- Sugar: 20g
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg