Ingredients:

2 ¼ cups all-purpose flour

1 ½ tsp baking soda

¼ cup old-fashioned oats

¼ tsp salt

2 sticks (1 cup) unsalted butter

1 ¼ cup packed dark brown sugar

¼ cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 cups semi-sweet chocolate chips, or the equivalent of chocolate chunks

⅓ cup toasted pecans

⅓ cup dried cranberries

fleur de sel, for sprinkling

Directions:

1. Preheat oven to 350°F.

2. Line 2 baking sheets with parchment paper and set aside.

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

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

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

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

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

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

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

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

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

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

Bon Appetit!