You know that feeling when you have a big event coming up and you're absolutely determined to look your best? You eat right, work out, and stay on track and are so pumped to wear that dress you bought months ago (even though it was a size too small). BUT THEN. About 3-5 days before the actual event.... a serious case of the snack attacks hit. This is what I'm currently going through. I'm the QUEEN of self-sabotaging. Tomorrow I leave for a highly anticipated, and much needed, 4 days in Miami. And what am I doing? Baking copious amounts of cookies. Ooey, gooey, salty, chewy, sweet, mouthwatering cookies. Because who doesn't want to last minute carbo-load before a trip to the beach? Am I right? Good, glad you agree.
But in all seriousness, these are probably the best cookies I've ever had. And I consider myself somewhat of a cookie connoisseur. They're inspired by one of Ina Garten's recipes, so you know it won't dissapoint. They are so far from your typical chocolate chip cookie. And while I'm all about the classics and a big believer in "if it ain't broke don't fix it"- these put the originals to shame and make them look basic. If you've never added salt on top of your cookies- brace yourself. It's a whole new world. They're great by themselves, with a glass of milk, or my personal favorite- with a huge scoop of ice cream sandwiched between two of them.
So if you'll excuse me, I've gotta go get my beach body ready...
Happy Sabotage Baking!
SEA SALT CRANBERRY OATMEAL WHITE CHOCOLATE CHUNK COOKIES
INGREDIENTS
- 2 sticks salted butter (at room temperature)
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs (at room temperature)
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 cups old fashioned oats
- 1/2 pound bittersweet chocolate, roughly chopped
- 1/2 pound white chocolate, roughly chopped
- 1 cup dried cranberries
- coarse sea salt (or fleur du sel)
DIRECTIONS
Preheat oven to 375 degrees.
Beat the butter, brown sugar, & granulated sugar on medium-high speed for 3 minutes
Add vanilla, then the eggs one at a time on low speed
Scrape down bowl
In another bowl:
Sift flour, baking soda, and salt together
Mix in oats
Add the flour/oat mixture to the butter/sugar mixture with the mixer on low speed until just combined
Stir in chocolate, white chocolate, and cranberries.
Scoop dough onto a sheet pan lined with parchment paper.
-Tip: an ice cream scoop makes the perfect size cookie!
Sprinkle with sea salt
Bake for 10-12 minutes