Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
From sallysbakingaddiction.com

Ingredients

  • 1½ c flour
  • 1 t cinnamon
  • 1 t baking soda
  • ¾ t salt
  • 2 sticks unsalted butter, room temp
  • 1 c brown sugar
  • ½ c granulated sugar
  • 2 eggs, roomt emp
  • 1 T unsulphured or dark molasses (not blackstrap)
  • 2 t vanilla extract
  • 3 c rolled oats
  • 1¾c dark chocolate chips (or other add-in like chopped nuts), plus some to top

Notes

Can keep cookie dough in fridge up to 4 days. If making balls from dough chilled for over an hour, let sit at room temp for 30 minutes so that it becomes easier to manipulate.

Instructions

  1. Step 1

    Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

  2. Step 2

    In a large bowl, beat butter on med-high until smooth, ~1 min. Add both sugars, beat med-high until creamed, ~2min. Add eggs, molasses, vanilla and beat on high ~1min, scraping down bowl as needed.

  3. Step 3

    Add dry ingredients to wet, mix on low until combined. Add oats and chocolate/add-ins, mixing on low or reverting to mixing by hand. The dough will be very thick and sticky. Cover in plastic wrap and chill 30-45min.

  4. Step 4

    Grab a plate, make space in freezer. Take out baking sheets, line with Silpats.

  5. Step 5

    Take out dough. Make 6 balls of ~3T each. Turn the cookie dough balls into little cookie dough pillars to help mitigate spread.

  6. Step 6

    Preheat oven to 350F. Place plate with 6 cookie dough balls in freezer ~10min, chill dough.

  7. Step 7

    Bake cookies 14min. Continue to rotate baking cookies with ones that have been in freezer for ~10min. Let baked cookies chill for ~10min beforem oving to wire rack. Top hot cookies with an extra chocolate chip or two for aesthetics. Top with flaky salt.