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Chewy Oatmeal Chocolate Chip Cookies

Chewy Oatmeal Chocolate Chip Cookies

These Chewy Oatmeal Chocolate Chip Cookies are soft and delicious, perfect for any occasion.
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Prep Time 1 hour 10 minutes
Cook Time 14 minutes
Refrigeration Time 45 minutes
Total Time 1 hour 24 minutes
Course Dessert
Cuisine American
Servings 33 cookies
Calories 150 kcal

Equipment

  • mixing bowl
  • whisk
  • electric mixer
  • baking sheets
  • silicone baking mats
  • medium cookie scoop
  • Cooling Rack

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour spooned & leveled
  • 1 teaspoon ground cinnamon optional
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 1 cup packed light or dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tablespoon unsulphured or dark molasses do not use blackstrap; I prefer Grandma’s brand
  • 2 teaspoons pure vanilla extract

Add-ins

  • 3 cups old-fashioned whole rolled oats
  • 1.75 cups semi-sweet chocolate chips
  • optional flaky sea salt for sprinkling

Instructions
 

Preparation

  • In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamed, about 3 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in the oats and chocolate chips. Dough will be thick and sticky.
  • Cover and refrigerate the dough for at least 45 minutes.
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Use a medium cookie scoop to scoop the cookie dough, about 2 Tablespoons (40g) of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13–14 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
  • While the cookies are still warm, press a few more chocolate chips into the tops and sprinkle with flaky sea salt, if desired.

Notes

You can make the cookie dough and chill it in the refrigerator for up to 4 days. Baked cookies can be frozen for up to 3 months. Unbaked cookie dough balls can also be frozen for up to 3 months. No need to thaw before baking, just add an extra minute to the baking time.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 1mgIron: 3mg
Keyword baking, chewy, chocolate chip, cookies, oatmeal, soft
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