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Oatmeal Chocolate Chip Cookies (The Very BEST!)

Oatmeal chocolate chip cookies
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Here’s the very best oatmeal chocolate chip cookies recipe you’ll find! Chewy and packed with chocolate, a hint of molasses makes them utterly irresistible.

Ingredients

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  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 10 tablespoons salted butter, at room temperature*
  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons molasses
  • 2 cups rolled oats
  • 1 cup dark chocolate chips
  • Flaked sea salt, for topping

Instructions

  1. In a medium bowl, whisk all-purpose flour, baking soda, baking powder, cinnamon, and kosher salt.
  2. In the bowl of a stand mixer, mix the butter, brown sugar, and granulated sugar on medium high for 1 to 2 minutes, scraping the bowl as necessary, until well combined.
  3. Add in eggs, vanilla, and molasses and combine on medium for about 30 seconds until fully combined. Add flour mixture and mix on low until combined. Add oats and 3/4 cup chocolate chips and mix on low for a few seconds until combined. Take the bowl off of the mixer and use a spatula to stir just until the oats and chocolate chips are evenly distributed.
  4. Transfer to a covered container. Chill 12 minutes.
  5. Preheat the oven to 350 degrees with two racks spaced out.
  6. Line two baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Scoop cookies into 2-tablespoon drops and roll quickly into balls (try to make the scoops as even as possible to ensure uniform cookies). Place balls on baking sheets with several inches between each cookie. Flatten the tops of each ball lightly with your hand and lightly press in the additional 1/4 cup chocolate chips to the tops where needed. Sprinkle with sea salt.
  7. Bake for 5 minutes, then remove and rotate sheets and put them back in on the opposite racks. Bake about 5 more minutes until they just set (we like pulling them out just slightly underbaked, which makes them chewy when cooled). Cool several minutes and then transfer to wire rack to fully cool. Store at room temperature in a cookie tin for up to 3 days, or freeze for up to 3 months.

Notes

*For vegan, substitute coconut oil for the butter and add an addition 1/4 teaspoon more salt. (Note that it does add a bit more of a coconut flavor.) Substitute flax eggs for the eggs, and use vegan chocolate chips.

Find it online: https://www.acouplecooks.com/oatmeal-chocolate-chip-cookies/