One
thing I love is a chocolate chip cookie warm out of the oven. I mean who doesn’t
really? I also love an Oatmeal Raisin cookie. Who knew I could combine the two
and have the best cookie ever made?? Well, thank goodness I listen to my friend
Ina all the time. If you’re unsure who that is, I mean Ina Garten, the Barefoot
Contessa….duh, right? She and I are close (in my head). I decided to browse
through her new cook book that Eli and Henry gave me for Mother’s day and came
across this delicious concoction. When I tell you these are the best chocolate
chip cookies on earth, believe me! You should stop what you are doing and make
these right now! Let me show you how….
Ingredients:
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 (I used Quaker)
¾ pound bittersweet chocolate, chopped in chunks
¾ cup dried cranberries (optional and I chose to omit)
Fleur de sel (Ina says to use this, I didn’t have any so I used kosher salt and they were perfect)
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 (I used Quaker)
¾ pound bittersweet chocolate, chopped in chunks
¾ cup dried cranberries (optional and I chose to omit)
Fleur de sel (Ina says to use this, I didn’t have any so I used kosher salt and they were perfect)
Directions:
Preheat
the oven to 375 degrees. Line 3 sheet pans with parchment paper. I use
parchment paper when Ina tells me too, but I’m sure you’ll be fine spraying a
cookie sheet with non-stick spray.
Take your chocolate bar and just chop into chunks. This part was fun!
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. You want to be sure to keep all the goodness mixed well in the bowl.
 |
| Just try and stop me from sticking my finger in there! |
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. If you're like me, stand back so the powder doesn't hit you in the face. Ina always says “don’t overbeat it”! With a rubber spatula, stir in the chocolate (and cranberries if you so choose) until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the sheet pans. Like so....
Sprinkle lightly with kosher salt or fleur de sel if you are
fancy. Bake for 10 to 12 minutes, until nicely browned. Serve warm out of the
oven for maximum pleasure!
Tip from Ina……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. She has great tips so I have to include them. Let me know how you like these! Makes about 2 dozen cookies sent from heaven.
