Ina Garten Salty Oatmeal Chocolate Chunk Cookies Recipe
Do you love cookies? You must try the Ina Garten Salty Oatmeal Chocolate Chunk Cookies Recipe. It is the best treat ever.
Equipment
- Electric mixer
- Large Bowls
- Measuring Cups
- Baking sheets
- Parchment paper
- Wire Rack
- Cookie Scoop
- Rubber spatula
Ingredients
- Unsalted Butter 1/2 lb
- Light Brown Sugar 1 cup
- Granulated Sugar 1/2 cup
- Extra Large Eggs 2
- Vanilla Extract 2 tsp
- All-Purpose Flour 1 1/2 cups
- Baking Soda 1 tsp
- Kosher Salt 1 tsp
- Old-Fashioned Oats 3 cups
- Dark Chocolate Chunks 1/2 lb
- Flaky Sea Salt 1 tbsp
Instructions
- Preheat your oven: Set the heat to 350 degrees. Line your pans with paper.
- Cream the fats: Mix butter and both sugars. Do this until the mix is light.
- Add the liquids: Mix in the eggs one by one. Pour in the vanilla extract now.
- Mix dry ingredients: Whisk flour, baking soda, and kosher salt. Do this in a separate bowl.
- Combine everything: Slowly add the flour mix to the butter. Do not overmix the dough.
- Fold in oats: Add the oats and chocolate chunks. Use a spatula to stir them in.
- Scoop the dough: Place rounded scoops on the pan. Leave space between each cookie.
- Bake the cookies: Put them in for twelve minutes. The edges should be golden.
- Add final salt: Sprinkle sea salt on top immediately. Let them cool on the pan.
Notes
➔ Use room temperature butter for a smooth dough.
➔ Do not overbake the cookies to keep them soft.
➔ Use high-quality chocolate for the best rich flavor.
➔ Measure your flour with a spoon and level it.
➔ Let the pans cool before starting a new batch.
➔ Chill the dough for one hour for thicker cookies.
➔ Use a flat spatula to remove them carefully.