Oatmeal Chocolate Chip Cookies Recipe
These cookies are soft in the center, slightly crisp around the edges, and filled with melty chocolate chips in every bite. Thanks to a higher ratio of brown sugar, they stay moist for days, and the rolled oats give them a satisfying chew. They're endlessly customizable too, try adding raisins, dried cranberries, or chopped nuts if you're feeling adventurous.
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 cup 200g packed brown sugar (light or dark)
- ½ cup 100g granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon unsulphured molasses, not blackstrap
- 2 teaspoons pure vanilla extract
- 1½ cups 188g all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon, optional, but recommended
- 3 cups 255g old-fashioned rolled oats
- 1¾ cups 315g semi-sweet chocolate chips
- Optional: flaky sea salt for topping
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then mix in the molasses and vanilla extract until fully combined.
- Gradually mix the dry ingredients into the wet mixture, stirring just until everything is combined.
- Gently mix in the oats and chocolate chips until the dough is uniformly combined.
- Cover the dough and refrigerate for at least 45 minutes (or up to 4 days).
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop the chilled dough into heaping tablespoons (about 2 tablespoons each) and place them 3 inches apart on the baking sheet.
- Bake for 13 to 14 minutes, or until the edges are lightly browned and the centers look soft.
- Allow the cookies to rest on the baking sheet for 5 minutes before moving them to a wire rack to cool fully.
- If you like, add a few more chocolate chips to the tops while still warm and dust with flaky sea salt.