Crispy Salted Dark Chocolate Cranberry Oatmeal Cookie ....Now that's a real mouthful. A really yummy mouthful. After I took the first bite, I knew this recipe was a keeper! Crisp, chocolatey and buttery with a hint of salt....cookie heaven. However if you like your oatmeal cookies chewy, this is definitely NOT the recipe for you.
Adapted from Smitten Kitchen and Cook's Illustrated
1 cup AP flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
14 tbsp butter, slightly softned (198g or 1 3/4 sitcks)
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
2 tsp vanilla extract
2 1/2 cup rolled oats
6 oz good quality dark chocolate, chopped (I used Callebaut)
6 oz dried cranberries
1/2 tsp sea salt ( I used pink sea salt or fleur de sel for sprinkling on top)
- Preheat oven to 360 degrees. Link baking sheet with parchment paper. Whisk flour, baking powder, baking soda and table salt in a bowl.
- Beat butter and sugars until light and fluffy. Scrape down bowl with spatula then add egg and vanilla and beat until incorporated. Scrape down bowl. Add flour mixture and gradually mix till just incorporated. Gradually add oats, dark chocolate and cranberries and mix till well incorporated.
- Divide dough into 48 equal portions about 1 tbsp each. Roll between palms into balls then place on baking sheets about 1 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4 inch thickness
- Sprinkle a bit of sea salt on each cookie.
- Bake until deep golden brown, about 13-16 min.
- Transfer to wire rack to cool
The dough keeps well frozen too so if you want to make ahead roll dough into 1 inch diameter rolls. Cut into about 3/4 inch thickness and bake it for a bit longer if you take it directly out of the freezer.