Description

Indulge in the perfect blend of soft, molasses-rich centers and hearty old-fashioned oats with these classic cookies. Infused with warm cinnamon and loaded with chocolate chips, they deliver a nostalgic homemade flavor with modern baking efficiency.

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon dark molasses
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 3/4 cups semi-sweet chocolate chips

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Instructions

In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt until no clumps remain.
Using a stand or hand mixer, beat the softened butter with both the brown and granulated sugars on medium-high speed for 3 minutes.
Add the eggs one at a time, followed by the molasses and vanilla extract, beating for another minute until fluffy.
Turn the mixer to low and gradually add the dry flour mixture, mixing only until the white streaks disappear.
By hand, use a sturdy spatula to fold in the old-fashioned rolled oats and chocolate chips.
Cover the dough and refrigerate for at least 45 minutes to prevent excessive spreading and to hydrate the oats.
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto the sheets, spacing them 3 inches apart, and bake for 13 to 14 minutes.

Notes

For the best results, use room temperature eggs to ensure the fats and liquids emulsify correctly, creating a consistent dough. If you prefer a nuttier profile, try toasting the oats in a dry pan for a few minutes before adding them to the mixture.

Prep Time: 1 hour
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: American