Maryam’s Oatmeal Delights
Maryam’s Oatmeal Delights (formerly known as Salty Oatmeal Chocolate Chunk Cookies)
Last week I wrote about our New Year’s Day/Jared’s Birthday party and I posted a recipe for peanut butter cookies that got rave reviews from the guests. Well the truth is that the real hit of the party were the cookies that Jared’s fiancé, Maryam made.
Everyone loved them.
I got so many compliments and inquiries about them that I lost track of who requested the recipe. When our good neighbor/former landlord Ed Lynch grabbed me this morning to make inquiry about a delicious cookie that he ate at my house on New Year’s day (and that I immediately discerned from Ed’s description, as Maryam’s cookies), I decided that the cookies were blog worthy!
And so here, I present to you, Maryam’s now famous Oatmeal Delights formerly known as Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies. Perfectly executed by Maryam! Welcome to the Blog and may you discover and share many more lovely recipes!
Salty Oatmeal Chocolate Chunk Cookies
The Barefoot Contessa herself – Ina Garten’s “make it ahead”
– Preheat oven to 375 °
½ pound of unsalted butter at room temperature
¾ cup light brown sugar lightly packed
¾ cup granulated sugar
2 tsp vanilla extract
2 extra-large eggs at room temperature
1 ¾ cups flour
1 tsp baking soda
1 tsp kosher salt
1 ¼ cups oats
¾ pound bittersweet chocolate chopped in chunks
¾ cup dried cranberries
Line 3 baking sheets with parchment
In an electric mixer beat the butter, brown sugar and granulated sugar on medium high speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl. On low speed add the vanilla, then the eggs one at a time. Scrape down the bowl again.
Sift or whisk the flower, baking soda, and salt into a medium box. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Do NOT overbeat this batter. Using a wooden spoon or rubber spatula stir in the chocolate chunks and cranberries until the dough is well mixed.
Using a 1 ¾ ice cream scoop (whatever that looks like) or two Tablespoons scoop balls of dough onto the parchment lined baking sheets. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes until nicely browned.