Salty Chocolate Chip Cookies with Cranberries

Salty Chocolate Chip Cookies with Cranberries
Prep Time
15 min
Cook Time
10 min

This recipe calls for a light dusting of fleur de sel, a surprising twist on an old classic that amps up the flavour of the chocolate and balances out the sweetness, while cranberries and toasted pecans add even more texture. That, coupled with some oats makes these decadent cookies practically a health food.

Courtesy of Bonnie Mo.



2 ¼
cups all-purpose flour
1 ½
tsp baking soda
cup old-fashioned oats
tsp salt
sticks (1 cup) unsalted butter
1 ¼
cup packed dark brown sugar
cup granulated sugar
large eggs
tsp vanilla extract
cups semi-sweet chocolate chips, or the equivalent of chocolate chunks
cup toasted pecans
cup dried cranberries
fleur de sel, for sprinkling


Step 1

Preheat oven to 350°F.

Step 2

Line 2 baking sheets with parchment paper and set aside.

Step 3

Using a whisk, electric mixer or stand mixer, beat together softened butter, white sugar and until fluffy.

Step 4

Add vanilla and then one egg at a time and mix.

Step 5

In a separate bowl, sift together the flour, salt, oats and baking soda.

Step 6

In a medium-low, non-stick pan, gently toast chopped pecans until just fragrant. Set aside.

Step 7

Slowly add the flour mixture into the butter mixture, making sure not to over-mix.

Step 8

Gently fold in the chocolate chips, toasted pecans and cranberries.

Step 9

Use a rounded Tablespoon or small ice cream scoop to measure cookie dough.

Step 10

Place the measured dough onto the baking sheet. Sprinkle a small pinch of fleur de sel on top of each cookie.

Step 11

Bake for 8-12 minutes, or until the cookies have begun to brown on the bottom, but are still soft on top.

Step 12

Let cool for 5 minutes before completely cooling on a rack.

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