If you love cookies, you need this recipe. The Ina Garten Salty Oatmeal Chocolate Chunk Cookies Recipe is a classic.
It blends sweet chocolate with a hint of salt. Many people call these the perfect cookies. They are chewy on the inside.
They are crispy on the edges. Learning how to make Ina Garten Salty Oatmeal Chocolate Chunk Cookies is very easy.
This Ina Garten Salty Oatmeal Chocolate Chunk Cookies Recipe uses simple items. You can find them in your kitchen.
Your family will love the rich flavor. Let’s bake these delicious treats together today!
When I first introduced to Ina Garten Salty Oatmeal Chocolate Chunk Cookies
I first tried these at a friend’s party. One bite changed my life. The salt made the chocolate taste better.
I asked for the recipe immediately. Now, I bake them every single weekend. They are my favorite comfort food.
Equipment List
- Large mixing bowl.
- Electric hand mixer.
- Measuring cups and spoons.
- Baking sheets.
- Parchment paper.
- Wire cooling rack.
Ingredients You Need for Ina Garten Salty Oatmeal Chocolate Chunk Cookies
Here are the Ingredients for Ina Garten Salty Oatmeal Chocolate Chunk Cookies:
- 1 cup unsalted butter (room temperature).
- 1 cup light brown sugar.
- 1/2 cup granulated sugar.
- 2 large eggs.
- 2 teaspoons pure vanilla extract.
- 1 1/2 cups all-purpose flour.
- 1 teaspoon baking soda.
- 1 teaspoon kosher salt.
- 3 cups old-fashioned oats.
- 1 pound bittersweet chocolate (chopped chunks).
- Flaky sea salt (for topping).
Step-by-Step Guide
- Preheat your oven to 350°F. Line your pans with parchment paper.
- Mix butter and both sugars. Use a mixer for two minutes.
- Add the eggs and vanilla. Mix until the batter is smooth.
- Sift flour, baking soda, and salt. Add them to the wet mix slowly.
- Stir in the oats and chocolate chunks. Use a sturdy spoon for this.
- Place scoops of dough on the pan. Bake for 10 to 12 minutes.
- Sprinkle flaky salt on hot cookies. Let them cool before eating.
Tips to Make the Best Ina Garten Salty Oatmeal Chocolate Chunk Cookies
- Use high-quality dark chocolate chunks.
- Do not over-bake the cookies.
- Let the butter soften naturally.
- Measure your flour very carefully.
FAQs about Ina Garten Salty Oatmeal Chocolate Chunk Cookies
Q: Can I use quick oats?
A: Old-fashioned oats work best here. They give a better texture.
Q: How do I store them?
A: Keep them in an airtight jar. They stay fresh for five days.
Q: Can I freeze the dough?
A: Yes, you can freeze dough balls. Bake them straight from the freezer.
Q: Why add sea salt?
A: Salt balances the sweet sugar. It makes the chocolate pop.
Final Thoughts
This recipe is a true winner for any baker. It is simple, fast, and very tasty. You will love the salty and sweet mix.
Give it a try this afternoon. Happy baking to you and your family!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Salty Oatmeal Chocolate Chunk Cookies Recipe
Equipment
- Large mixing bowl
- Electric hand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup unsalted butter room temperature.
- 1 cup light brown sugar.
- 1/2 cup granulated sugar.
- 2 large eggs.
- 2 teaspoons pure vanilla extract.
- 1 1/2 cups all-purpose flour.
- 1 teaspoon baking soda.
- 1 teaspoon kosher salt.
- 3 cups old-fashioned oats.
- 1 pound bittersweet chocolate chopped chunks.
- Flaky sea salt for topping.
Instructions
- Preheat your oven to 350°F. Line your pans with parchment paper.
- Mix butter and both sugars. Use a mixer for two minutes.
- Add the eggs and vanilla. Mix until the batter is smooth.
- Sift flour, baking soda, and salt. Add them to the wet mix slowly.
- Stir in the oats and chocolate chunks. Use a sturdy spoon for this.
- Place scoops of dough on the pan. Bake for 10 to 12 minutes.
- Sprinkle flaky salt on hot cookies. Let them cool before eating.
Notes
- Use high-quality dark chocolate chunks.
- Do not over-bake the cookies.
- Let the butter soften naturally.
- Measure your flour very carefully.
