Description
Barefoot Contessa’s salty oatmeal chocolate chunk cookies balance sweet and savory notes with exceptional skill. Rich chocolate chunks meld perfectly with crisp oats, creating a memorable treat that satisfies complex cravings.
Ingredients
Scale
- 340 g (12 oz) bittersweet chocolate, chopped into chunks
- 225 g (8 oz) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 220 g (1 ¾ cups) plain flour (all-purpose flour)
- 150 g (¾ cup) light brown sugar, lightly packed
- 150 g (¾ cup) granulated sugar
- 110 g (1 cup) old-fashioned oats
- 90 g (⅔ cup) dried cranberries
- 2 tsps pure vanilla extract
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp kosher salt
- Fleur de sel, for sprinkling
Instructions
- Preheat Preparation: Position oven rack in the middle and warm to 190°C (375°F), simultaneously lining three baking trays with parchment paper for seamless cookie placement.
- Creaming Stage: Vigorously blend butter, brown sugar, and granulated sugar until the mixture transforms into a light, voluminous cream with a smooth, airy texture.
- Liquid Integration: Drizzle vanilla extract and incorporate eggs individually, mixing thoroughly between additions and ensuring complete ingredient fusion by scraping bowl sides.
- Dry Component Assembly: Sift flour, bicarbonate of soda, and salt together, then gently fold in oats to create a uniform dry mixture with consistent texture.
- Dough Formation: Gradually combine dry ingredients with butter mixture using low-speed mixing, halting precisely when ingredients are just integrated to maintain optimal cookie structure.
- Mix-in Incorporation: Gently fold chocolate chunks and cranberries throughout the dough, distributing ingredients evenly for balanced flavor in each bite.
- Portioning and Seasoning: Scoop dough using a 4.5cm ice cream scoop, placing portions 5cm apart on prepared trays and delicately sprinkling fleur de sel across each cookie for a sophisticated flavor profile.
- Baking Execution: Transfer trays to preheated oven and bake for 10-12 minutes, targeting a golden-brown exterior while preserving a soft, tender interior.
- Cooling Protocol: Allow cookies to rest on baking tray for 5 minutes, then transfer to a wire rack, permitting complete cooling and optimal texture development before serving.
Notes
- Butter Temperature Matters: Ensure butter is at room temperature for optimal creaming, creating a light and fluffy base that guarantees tender cookies.
- Mixing Technique is Crucial: Avoid overmixing after adding dry ingredients to prevent tough, dense cookies; stop mixing the moment ingredients are just combined.
- Uniform Cookie Size Equals Even Baking: Use an ice cream scoop or consistent measuring technique to create uniform cookie sizes, ensuring consistent baking and texture.
- Fleur de Sel Transforms Flavor: The sprinkle of sea salt enhances chocolate’s richness and creates a sophisticated sweet-salty contrast that elevates the entire cookie experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg