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Oatmeal, Dried Strawberry & Chocolate Chip Cookies

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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