Chocolate Chip Oatmeal Cookies (Print Version)
# Ingredients:
01 -
1 and 2/3 cups (210g) all-purpose flour
02 -
1 teaspoon baking soda
03 -
3/4 teaspoon salt
04 -
1 teaspoon ground cinnamon (optional)
05 -
1 cup (230g) unsalted butter, softened
06 -
1 cup (200g) packed light brown sugar
07 -
1/3 cup (66g) granulated sugar
08 -
2 large eggs, room temperature
09 -
2 teaspoons pure vanilla extract
10 -
1 Tablespoon (15ml) molasses
11 -
3 cups (255g) old-fashioned whole rolled oats
12 -
1 and 3/4 cups semi-sweet chocolate chips
# Instructions:
01 -
In a medium-sized bowl, whisk together the oats, flour, baking soda, salt, and cinnamon if using. Set aside.
02 -
In a large mixing bowl, cream softened butter for 1-2 minutes. Add brown sugar and granulated sugar and beat until light and fluffy (2-3 minutes).
03 -
Beat in eggs, vanilla extract, and molasses until well combined. Scrape bowl as needed.
04 -
Mix in flour mixture at low speed, then stir in chocolate chips. Cover and chill for 45-60 minutes.
05 -
Preheat oven to 350°F. Scoop dough onto lined baking sheets. Bake 13-15 minutes until edges are golden but centers look slightly underbaked.
# Notes:
01 -
Dough can be refrigerated for 3-4 days
02 -
Let chilled dough sit at room temperature 30 minutes before baking
03 -
Cookies can be frozen for up to 3 months
04 -
Add extra chips on top of warm cookies for presentation