Soft & Chewy Oatmeal Chocolate Chip Cookies

Soft & Chewy Oatmeal Chocolate Chip Cookies

from sallysbakingaddiction.com
Dessert
84 min

With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. To prevent the cookies from over-spreading, don't skip the brief dough refrigeration in step 4.

Ingredients

  • 1 ½ cupsall-purpose flour (spooned & leveled)
  • 1 teaspoonground cinnamon (optional)
  • 1 teaspoonbaking soda
  • ¾ teaspoonsalt
  • 1 cupunsalted butter, softened to room temperature
  • 1 cuppacked light or dark brown sugar
  • ½ cupgranulated sugar
  • 2 largeeggs, at room temperature
  • 1 tablespoonunsulphured or dark molasses (do not use blackstrap; i prefer grandma’s brand)
  • 2 teaspoonspure vanilla extract
  • 3 cupsold-fashioned whole rolled oats
  • 1 ¾ cupssemi-sweet chocolate chips
  • optional: flaky sea salt for sprinkling

Directions

  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.