Salty Oatmeal Chocolate Chunk Cookies

Difficulty: Easy
Servings: 28 to 32 cookies
Nutritional Information Per Serving (1 of 30 servings): Calories 206, Total Fat 10 g, Saturated Fat 6 g, Carbohydrates 29 g, Dietary Fiber 1 g, Sugar 20 g, Protein 2 g, Cholesterol 30 mg, Sodium 112 mg
Total Time: 45 min
Active Time: 20 min

Craving irresistibly chewy cookies with a perfect balance of salty-sweet bliss? These Salty Oatmeal Chocolate Chunk Cookies deliver chunks of rich bittersweet chocolate, plump dried cranberries, and hearty oats in every golden bite. Sprinkled with fleur de sel, they'll vanish fastbake a batch today and watch the magic happen!

Ingredients:

1/2 pound (2 sticks) unsalted butter, softened to room temperature
3/4 cup light brown sugar, lightly packed
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups old-fashioned oats (such as Quaker)
3/4 pound bittersweet chocolate, chopped into chunks (such as Lindt)
3/4 cup dried cranberries
Fleur de sel, for sprinkling

Instructions:

Preheat your oven to 375F and line three baking sheets with parchment paperget ready for cookie heaven!
In an electric mixer with the paddle attachment, beat the softened butter with brown and granulated sugars on medium-high for 3 minutes until light and fluffy. Scrape down the bowl, then mix in vanilla and eggs one at a time on low speed.
Sift flour, baking soda, and salt together in a bowl, stir in oats, and gently fold into the wet mixture on low to keep it tender. Fold in chocolate chunks and cranberries with a spatula for even distribution.
Scoop dough balls (1 3/4-inch ice cream scoop or spoons) onto sheets, sprinkle lightly with fleur de sel, and bake 10-12 minutes until edges turn golden brown. Enjoy warm for melt-in-your-mouth perfection or cool for chewy delight!