Oatmeal Molasses Chocolate Chip Cookies
Oatmeal molasses chocolate chip cookies are soft and chewy and have a deep, rich flavor that you must try!
Servings 24
Ingredients
- 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
Instructions
- 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.