This delicious recipe for barefoot contessa salty oatmeal chocolate chunk cookies combines chewy oats, rich chocolate chunks, and a hint of sea salt for a delightful sweet and salty treat. It’s a simple and quick bake, perfect for using common pantry ingredients, and offers flexibility to add your favorite mix-ins.
Ingredients Needed
- 225g unsalted butter, at room temperature
- 150g light brown sugar, lightly packed
- 150g granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs, at room temperature
- 220g plain flour (all-purpose flour)
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp kosher salt
- 110g old-fashioned oats
- 340g bittersweet chocolate, chopped into chunks
- 90g dried cranberries
- Fleur de sel, for sprinkling
How To Make Salty Oatmeal Chocolate Chunk Cookies
- Preheat the oven: Heat to 190°C (375°F) and line 3 baking trays with parchment paper.
- Cream the butter and sugars: In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium-high for 3 minutes, until light and fluffy. Scrape down the sides.
- Add eggs and vanilla: On low speed, mix in the vanilla extract, then beat in the eggs one at a time. Scrape down the bowl again.
- Prepare the dry ingredients: Sift together the flour, bicarbonate of soda, and salt in a separate bowl. Stir in the oats.
- Combine wet and dry ingredients: With the mixer on low, slowly add the dry ingredients to the butter mixture until just combined. Do not overmix!
- Fold in mix-ins: Using a spatula, gently fold in the chocolate chunks and cranberries until evenly distributed.
- Shape the cookies: Use a 4.5cm (1¾-inch) ice cream scoop or two spoons to scoop dough balls onto the prepared baking trays, spacing them 5cm (2 inches) apart.
- Sprinkle with fleur de sel: Lightly dust each dough ball with a pinch of fleur de sel.
- Bake: Place trays in the oven and bake for 10-12 minutes, until golden brown but still soft in the centre.
- Cool and serve: Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Recipe Tips
- Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother batter and better texture.
- Measure Flour Accurately: Use the spoon-and-level method to avoid dense cookies due to excess flour.
- Chill the Dough: Refrigerate the dough for at least 30 minutes to prevent spreading and achieve thicker cookies.
- Line Baking Sheets: Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Monitor Baking Time: Bake until edges are set and centers are slightly undercooked; cookies will firm up as they cool.
How To Store & Reheat Leftovers
- Refrigerate: Store salty oatmeal chocolate chunk cookies combinesin an airtight container at room temperature for up to 5 days.
- Freeze: Place salty oatmeal chocolate chunk cookies combines in a sealed freezer-safe bag and freeze for up to 3 months. To thaw, leave at room temperature for an hour.
- Reheating: Microwave salty oatmeal chocolate chunk cookies combines for 10-15 seconds to soften, or warm in a 150°C (300°F) oven for 5 minutes.
Nutrition Facts
Serving Size: 1 cookie (approximately 28g)
- Calories: 206
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Total Carbohydrate: 29g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 2g
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Barefoot Contessa Salty Oatmeal Chocolate Chunk Cookies
Description
This delicious recipe for barefoot contessa salty oatmeal chocolate chunk cookies combines chewy oats, rich chocolate chunks, and a hint of sea salt for a delightful sweet and salty treat. It’s a simple and quick bake, perfect for using common pantry ingredients, and offers flexibility to add your favorite mix-ins.
Ingredients
Instructions
- Preheat the oven: Heat to 190°C (375°F) and line 3 baking trays with parchment paper.
- Cream the butter and sugars: In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium-high for 3 minutes, until light and fluffy. Scrape down the sides.
- Add eggs and vanilla: On low speed, mix in the vanilla extract, then beat in the eggs one at a time. Scrape down the bowl again.
- Prepare the dry ingredients: Sift together the flour, bicarbonate of soda, and salt in a separate bowl. Stir in the oats.
- Combine wet and dry ingredients: With the mixer on low, slowly add the dry ingredients to the butter mixture until just combined. Do not overmix!
- Fold in mix-ins: Using a spatula, gently fold in the chocolate chunks and cranberries until evenly distributed.
- Shape the cookies: Use a 4.5cm (1¾-inch) ice cream scoop or two spoons to scoop dough balls onto the prepared baking trays, spacing them 5cm (2 inches) apart.
- Sprinkle with fleur de sel: Lightly dust each dough ball with a pinch of fleur de sel.
- Bake: Place trays in the oven and bake for 10-12 minutes, until golden brown but still soft in the centre.
- Cool and serve: Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother batter and better texture.
- Measure Flour Accurately: Use the spoon-and-level method to avoid dense cookies due to excess flour.
- Chill the Dough: Refrigerate the dough for at least 30 minutes to prevent spreading and achieve thicker cookies.
- Line Baking Sheets: Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Monitor Baking Time: Bake until edges are set and centers are slightly undercooked; cookies will firm up as they cool.
Barefoot Contessa Salty Oatmeal Chocolate Chunk Cookies