Soft & Chewy Oatmeal Chocolate Chip Cookies

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
• 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; I prefer Grandma’s brand)
• 2 teaspoons pure vanilla extract
• 3 cups (255g) old-fashioned whole rolled oats
• 1 and 3/4 cups (315g) semi-sweet chocolate chips
• optional: flaky sea salt for sprinkling

Steps

1. 1

   In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   Cover and refrigerate the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite firm.

5. 5

   Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

6. 6

   Use a medium cookie scoop to scoop the cookie dough, about 2 Tablespoons (40g) of dough per cookie, which is a heaping cookie scoop-ful, 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.

7. 7

   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, I like to press a few more chocolate chips into the tops and sprinkle with flaky sea salt—both are optional!

8. 8

   Cookies stay fresh covered at room temperature for up to 1 week.