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Oatmeal, Dried Strawberry & Chocolate Chip Cookies
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, such as Quaker
- ¾ pound bittersweet chocolate chocolate chips
- 4 ounces dried strawberries, chopped
- Fleur de sel
Instructions
- Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper.
- Beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy.
- On low speed, add the vanilla, then the eggs, one at a time.
- Mix in the oats.
- Slowly add flour, baking soda, salt.
- Fold in the chocolate and cranberries until the dough is well mixed. Chill dough an hour or 2.
- With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans.
- Sprinkle lightly with fleur de sel.
- Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
- Adapted from Ina Garten
Julia says
What is fleur de sel? The recipe says to sprinkle before baking.
Also do you need to flatten balls of dough prior to baking? Or will cookies flatten once in the oven?
The cookies look great. We call them biscuits “down under” in Australia.
Julia says
Sorry, one more question. Is light brown sugar similar to white granulated sugar in texture except for the color which I assume is beige brown. We call that raw sugar here.
The reason I ask is we have a soft light brown sugar (it melts like caramel when spooned on cooked oatmeal or porridge)
I use this sugar in banana bread and cookies.
Thanks again
danielle says
specialty sea salt-they flatten on own