These scrumptious, chewy, and flavorful Oatmeal Molasses Chocolate Chip Cookies are a twist on the classic cookie. The molasses lend a deep, rich flavor that compliments the chocolate beautifully.
Why these cookies are delectable
- The molasses makes these cookies soft and chewy
- The oats are slightly pulverized which is the BEST hack for oatmeal chocolate chip cookies (see tutorial below)
- It’s a classic oatmeal chocolate chip cookie with a richer flavor
- You don’t need to chill the dough for this cookie recipe!
A hack for adding oats in cookies
Whole oats in cookies and bars can be annoying because the oats can get stuck in your teeth. One day I was trying to replicate the texture of a store-bought traditional oatmeal chocolate chip cookie mix that I liked. What I realized was the oats were blended somewhat in the dry mix.
I had never thought about chopping the oats up to help improve the texture, so now I always pulverize the oats for a few seconds to keep them course but not whole!
To pulse the oats you can use any of these appliances below. Just make sure to keep them course. These are affiliate links, but I own all of these products and they are great!
- mini food processor or
- mini blender or a
- full size food processor
- full size blender (it’s really powerful, my favorite affordable blender!)
Can I make these in advance?
Yes, you can scoop the cookie dough into balls and freeze them. You can bake straight from the freezer! They may need to bake for 3-4 minutes longer, but keep an eye on them so they don’t over-bake.
Preheat the oven to 350 degrees. Form them into equally sized two-inch balls with an ice cream scoop or spoon and place on a parchment-lined baking sheet about two inches apart.
Bake for 8-9 minutes or until they are just set. It’s better to under bake and sacrifice one cookie to check for doneness. I prefer my cookies a tad under-baked for ultra gooey-ness.
More chocolate chip cookie recipes
Bon Appetit Ya’ll,
Oatmeal Molasses Chocolate Chip Cookies
- 1 cup sugar
- 12 Tbsp butter (1 ½ sticks) softened
- ⅓ cup molasses
- 1 egg
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 cup oats
- 1 tsp salt
- 1 ½ tsp baking soda
- 6 oz bittersweet chocolate chips 1 heaping cup
- Preheat the oven to 350 degrees.
- Cream the softened butter and sugar together in a stand mixer with a paddle attachment or with electric beaters on medium high speed.
- On medium speed, beat in the molasses and vanilla. Then add the egg.
- In a mini or full-sized blender or food processor, pulse the oats until they are pulverized but still course. You don't need to create oat flour, you want them to still have some texture.
- In a separate bowl, mix the flour, pulverized oats, salt, and baking soda.
- Add the dry ingredients on low speed until just incorporated.
- Fold in the chocolate chips until just combined. I like to reserve a few chocolate chips to press into the tops of the cookies before baking.
- Line a sheet pan with parchment paper and scoop equally sized portions onto the pan and space 2 inches apart.
- Bake for 8-9 minutes or until the cookies are almost set in the very center. They will continue to bake while cooling. It's better to under bake the cookies and check for doneness than to overbake them. You can always put them back in the oven for 1-2 minutes if needed. I prefer to take them out of the oven just before they are fully set in the middle because. This will give the cookies a soft chewy center.