Redgate Kitchen

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.

Ingredients

• 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

Steps

1. Pre-heat oven to 375 F and line cookie sheet pan(s) with parchment paper.
2. 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.

3. With the mixer on low speed, add the vanilla, and the eggs, one at time. Continue to scrape down the sides of the bowl.
4. In a separate bowl, sift the flour, baking soda, and salt. Then add in the oats.

5. With the mixer on low, gently add the flour mixture to the wet mixture. Do not overbeat.
6. With a spatula, mix in the chocolate chips until the dough is well mixed.
7. Use an ice cream scoop to scoop round balls of dough onto the prepared baking sheet(s). Sprinkle with sea salt.
8. Bake for 10-12 minutes, until browned.
9. As always, enjoy!