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+ servings

Salty Oatmeal Chocolate Chunk Cookies


  • 1 cup butter unsalted, at room temperature
  • ¾ cup dark brown sugar, lightly packed
  • ¾ cup natural sugar (Sugar in the Raw or Turbinado)
  • 1 Tbsp vanilla extract
  • 2 extra-large eggs, at room temperature
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine grain sea salt
  • 1 ¼ cups old-fashioned oats
  • ¾ pound bittersweet chocolate, chopped in chunks
  • ¾ cup dried cranberries
  • Fleur de sel


  • Preheat the oven to 375° F
  • In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and natural sugar on medium-high speed for ~ 3 minutes, or until light and fluffy.
  • On low speed, add the vanilla, then the eggs, one at a time
  • Meanwhile, sift the flour, baking soda, and sea salt into a medium bowl.
  • Mix in the oats.
  • With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. (Don’t overbeat it) With a rubber spatula, 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 prepared sheet pans.
  • Sprinkle lightly with fleur de sel.
  • Bake for 10 to 12 minutes, until nicely browned.