Everyone loves a good chocolate chip cookie. Here, Kimmy Cakes’ Kim Brown shares her own recipe for oatmeal chocolate chip cookies.
MAKES: APPROXIMATELY 30 COOKIES
2 sticks butter, softened
3⁄4 cup light brown sugar, gently packed 3⁄4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 3⁄4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1⁄3 cup old-fashioned oats
1 bag semi-sweet chocolate chips
3⁄4 cup dried cranberries
Maldon salt, for sprinkling
- Pre-heat conventional oven to 375°. If using convection feature, set temperature at 350°. Line 3 sheet pans with parchment paper. Reserve 2 tablespoons of the chocolate chips and 2 tablespoons of the cranberries, placing each into a separate small bowl, and set aside. These will be used to sprinkle/press into cookies before baking.
- In a medium-sized bowl, sift the flour and the baking soda. Add the salt and whisk. Stir in the oats. Set aside.
- In an electric mixer fitted with the paddle attachment, beat the butter for 1 to 2 minutes. Add the brown sugar and granulated sugar, beat on high speed for 3 minutes, until the mixture is light and fluffy. Scrape down the sides and the bottom of the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, 1 at a time. Mix lightly, scrape down bowl again. With the mixer on low, slowly add the flour/ oat mixture to the butter/sugar mixture until just mixed. Do not overbeat. With a rubber spatula, stir in the bag of chocolate chips and the dried cranberries (do not add the small reserved amounts).
- With a 13⁄4-inch ice cream scoop, or two spoons, scoop out balls of dough onto the prepared sheet pans, leaving several inches between cookie balls. Lightly flatten each cookie with a fork. Press a few reserved chocolate chips and cranberries into each cookie. Lightly crumble/sprinkle the Maldon sea salt over the flattened cookies.
- Bake for 10 to 12 minutes, until nicely browned.
MAKE AHEAD: You can freeze the unbaked formed cookies. Here’s how: On a small parchment lined cookie sheet, scoop the prepared cookie dough and lightly flatten. As described above, dot the tops with a couple of the reserved chocolate chips and dried cranberries. Place the baking sheet in the freezer. After 1 hour in the freezer, transfer the frozen cookie balls to a zip lock bag. The frozen cookie dough will last 2 months in the freezer.
TO BAKE: Remove cookie dough balls from freezer. Place on prepared cookie sheets, lightly sprinkle/crumble with Maldon sea salt, and set aside on counter. Pre-heat oven. Bake cookies as directed above, adding a minute or two to baking time. Keep a close eye on them for doneness! Enjoy!