Description
These Soft & Chewy Oatmeal Chocolate Chip Cookies combine the hearty texture of old-fashioned oats with melty semi-sweet chocolate chips for the perfect balance of flavor and chewiness. Enhanced with a hint of cinnamon and molasses, these cookies stay fresh for up to a week and can be easily made ahead or frozen for convenience.
Ingredients
Units
Scale
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; preferred brand Grandma’s)
- 2 teaspoons pure vanilla extract
Main Add-ins
- 3 cups (255g) old-fashioned whole rolled oats
- 1 and 3/4 cups (315g) semi-sweet chocolate chips
Optional
- Flaky sea salt for sprinkling
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt until fully combined. Set this mixture aside as you’ll incorporate it later.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened unsalted butter with the light or dark brown sugar and granulated sugar on medium-high speed for about 3 minutes, until the mixture is well combined and creamy.
- Add Wet Ingredients: To the creamed butter and sugars, add the eggs, molasses, and vanilla extract. Beat on high speed for about 1 minute until fully incorporated. Scrape the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Wet and Dry: Slowly add the dry flour mixture to the wet ingredients while mixing at low speed. Once just combined, beat in the old-fashioned oats and semi-sweet chocolate chips until evenly distributed. The dough will be thick and sticky.
- Chill Dough: Cover the dough and refrigerate for at least 45 minutes and up to 4 days to allow flavors to meld and dough to firm up. If chilling for several hours or days, remove from fridge 30 minutes before baking to soften slightly.
- Prep and Preheat: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and facilitate even baking.
- Scoop Cookies: Using a medium cookie scoop (about 2 tablespoons or 40 grams of dough), portion the dough onto the prepared baking sheets, spacing cookies about 3 inches apart to allow spreading.
- Bake: Bake the cookies for 13 to 14 minutes, or until the edges are lightly browned but the centers remain soft and slightly underbaked for a tender texture.
- Cool and Finish: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips on top and sprinkle with flaky sea salt while still warm. Transfer cookies to a wire rack to cool completely.
- Storage: Store baked cookies covered at room temperature for up to one week. Dough can be made ahead and refrigerated or frozen for convenience.
Notes
- Make Ahead & Freezing: Dough can be refrigerated up to 4 days. Freeze unbaked dough balls or baked cookies for up to 3 months. Bake frozen dough balls an extra minute without thawing.
- Molasses: Use unsulphured or dark molasses for rich flavor; do not substitute blackstrap. If unavailable, omit without replacement.
- Cookie Sizes: 1.5 tablespoons (30g) yields regular cookies, 2 tablespoons (40g) yields large cookies (pictured), and 3 tablespoons (60g) yields extra-large cookies. Adjust baking time accordingly.
- Add-ins: Feel free to add 3/4 cup chopped nuts or raisins. For such variations, reduce chocolate chips to 1 cup.
- Equipment Suggestions: Glass mixing bowl, whisk, electric mixer (handheld or stand), baking sheets, silicone mats or parchment paper, medium cookie scoop, and cooling rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
