a gift from the one and only Ina Garten
Stop. Right. Here. I am offering you some advanced warning. These cookies are simply so good, they will quickly become a household favorite and are seriously addictive. They pack the perfect combo of flavors, melt in your mouth, and, well they are a pretty darn near perfect vice to help get you through a pandemic and a political storm. If you think you can bake these outrageously delicious cookies without eating them all (or most) yourself, then I will entrust you with the following recipe, that is my take on Ina Garten’s, from her book Make it Ahead.
- 2 sticks (1/2 lb) of unsalted butter, at room temperature
- 3/4 cup light brown sugar, lightly packed
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs, at room temperature
- 13/4 cups of all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 11/4 cups of old fashioned oats (I use Quaker)
- 2 to 21/2 cups of chocolate chips (I always use Ghirardelli dark chocolate chips)
- Sea salt
- Pre-heat oven to 375 F and line cookie sheet pan(s) with parchment paper.
- In an electric mixer with a padded attachment, beat the butter, brown sugar, sugar on medium-high speed for 3 minutes or until light and fluffy. You will need to scrape down the bowl with a spatula.
- With the mixer on low speed, add the vanilla, and the eggs, one at time. Continue to scrape down the sides of the bowl.
- In a separate bowl, sift the flour, baking soda, and salt. Then add in the oats.
- With the mixer on low, gently add the flour mixture to the wet mixture. Do not overbeat.
- With a spatula, mix in the chocolate chips until the dough is well mixed.
- Use an ice cream scoop to scoop round balls of dough onto the prepared baking sheet(s). Sprinkle with sea salt.
- Bake for 10-12 minutes, until browned.
- As always, enjoy!