Soft & Chewy Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ½ call-purpose flour
spooned & leveled
- 1 tspground cinnamon
optional
- 1 tspbaking soda
- ¾ tspsalt
- 1 cunsalted butter
softened to room temperature
- 1 cpacked light or dark brown sugar
- ½ cgranulated sugar
- 2 largeeggs
at room temperature
- 1 tbspunsulphured or dark molasses
do not use blackstrap; i prefer grandma’s brand
- 2 tsppure vanilla extract
- 3 cold-fashioned whole rolled oats
- 1 ¾ csemi-sweet chocolate chips
- optional: flaky sea salt for sprinkling
Directions
- 1
In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.
- 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
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
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
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- 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
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
Cookies stay fresh covered at room temperature for up to 1 week.
Soft & Chewy Oatmeal Chocolate Chip Cookies
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About this Recipe
Yearning for that perfect bite of a truly soft and chewy oatmeal chocolate chip cookie, just like grandma used to make? This recipe delivers exactly that, promising an irresistible texture and classic flavor every time. These Soft & Chewy Oatmeal Chocolate Chip Cookies are destined to become a staple in your baking repertoire.
The secret to these incredibly soft cookies lies in the generous use of brown sugar, which lends moisture and a delightful chew. A thoughtful addition of molasses and cinnamon deepens the flavor profile, creating a truly comforting cookie that stands out. Plus, a brief chill of the dough ensures they bake up perfectly, preventing any unwanted spreading.
Prepare for a rich, buttery cookie with a deeply satisfying chew, thanks to the combination of old-fashioned oats and abundant brown sugar. Each bite offers a comforting blend of warm cinnamon and a subtle, complex sweetness from the molasses, beautifully complemented by pockets of melty semi-sweet chocolate chips. If you choose to add flaky sea salt, you'll experience a delightful contrast that elevates every mouthful, making for a truly indulgent dessert.
This versatile recipe is an ideal canvas for your creativity. Feel free to swap out the semi-sweet chocolate chips for other add-ins like classic raisins, tangy dried cranberries, or chopped nuts for an extra textural crunch. A sprinkle of flaky sea salt before baking is also a simple way to enhance the flavors and add a gourmet touch.
These comforting oatmeal chocolate chip cookies are perfect for any occasion, whether it's a cozy evening treat, a bake sale, or a thoughtful gift. Enjoy them with a cold glass of milk, a warm cup of coffee, or even alongside a scoop of vanilla ice cream.