Description
Indulge in soft and chewy oatmeal chocolate chip cookies, a nostalgic treat perfect for any occasion.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon unsulphured or dark molasses
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned whole rolled oats
- 1 and 3/4 cups semi-sweet chocolate chips
- Optional flaky sea salt for sprinkling
Instructions
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until well combined (about 3 minutes).
- Add the eggs, molasses, and vanilla extract, beating until well incorporated.
- Gradually mix in the dry ingredients until combined, then fold in the oats and chocolate chips.
- Cover the dough and refrigerate for at least 45 minutes.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough per cookie, placing them 3 inches apart on the sheets.
- Bake for 13–14 minutes, until lightly browned on the edges and soft in the center.
- Let cool on the baking sheet for 5 minutes before transferring to a rack. Optionally, press extra chocolate chips into the tops and sprinkle with sea salt.
Notes
Store cookies covered at room temperature for up to 1 week. For a special treat, pair them warm with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg