Looking for the perfect Oatmeal Chocolate Chip Cookie recipe? You found it!
This recipe has dark brown sugar, lots of cinnamon, and a teeny tiny bit of molasses to help keep it soft. Like my Perfect Chocolate Chip Cookies, the method is important too: pull these out when they’re brown on the edges and a little gooey in the center still. The residual heat from the cookie sheet will finish them off.
These cookies are so perfect that I immediately packed up a tin and took some to my parents so they could try them. They gave a cookie to a man working on their pool and he said it was the best cookie he’s ever had. If that isn’t high praise, I don’t know what is!
Note: In my research for the perfect oatmeal chocolate chip cookies, I read several places say that old-fashioned rolled oats are much better in cookies than instant oats because they’re way bigger and fluffier whereas instant leads to a more powdery cookie. If you can find old-fashioned roll oats, I highly recommend using them in this recipe!
If you love a soft cookie like me, this will be your new favorite Oatmeal Chocolate Chip Cookie recipe!
Oatmeal Chocolate Chip Cookies
1 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1 tsp molasses
2 tsp vanilla extract
1.5 cups all-purpose flour
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
3 cups old fashioned rolled oats
1.5 cups semi-sweet chocolate chips
- Beat butter for one minute until smooth. Cream together butter and sugars, about 2-3 minutes.
- Whisk egg, molasses, and vanilla together in a small bowl, then add to butter-sugar mixture. Mix on medium speed until combined. Measure flour, cinnamon, salt, and baking soda on top and mix well.
- Stir in oats and chocolate chips, then cover dough and chill in the fridge for one hour.
- Preheat oven to 375 degrees Fahrenehit. Portion dough to about 30-36 good sized cookies and set about 2″ apart on baking sheets. Bake for 8-12 minutes or until the edges are brown but the centers are slightly wet. Remove from oven and let cool on the baking sheets for five minutes before removing to a cooling rack.