Our story begins on a bleak January day with a storm swirling. There was not much chance to venture out to the store, even once the plow came. So very many stories start out that way, but this tale stars heroic and delicious cookies and so you readers may anticipate a happy ending.
Oatmeal Chocolate Chunk Cookies With Cranberries and Salty Tops
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 unbleached white flour
1 teaspoon baking soda
1 teaspoon salt
1¼ cups old-fashioned oats (NOT INSTANT)
¾ pound (12 ounces) semi-sweet chocolate. We used Baker’s because that’s what we had.
Pink Himalayan salt or other special sea salt
Chop the chocolate into nice chunks.
Beat the butter, brown sugar, and granulated sugar in mixer on medium speed for 3 minutes, until light and fluffy.
Scrape down the bowl with a spatula. Add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. Slowly add the flour mixture to the butter-sugar mixture (low speed on mixer or by hand) Don’t over beat it! Stir in the chopped chocolate and cranberries until the dough is well mixed.
With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans.
Keep them well apart as the cookies spread when baking. (SEE OUTTAKES BELOW!) Our second batch was spaced further apart than the ones shown here. Sprinkle lightly with the Himalayan or sea salt. For those of you who can't have much or any extra salt, take heart. These are great cookies without the extra salt too.
Bake for 13 minutes, until nicely browned. You may have to experiment with timing. Our oven seemed to take longer and one batch took fourteen minutes. The original recipe said twelve.
Hope you can also enjoy these special treats on a blustery winter afternoon. Or any time really. This afternoon, I'm enjoying mine with a nice cup of hot tea.