It’s September which means it’s time to start slowly transitioning into those fall recipes! These oatmeal chocolate chip cookies are PERFECT for the start of the fall season – they’re soft, chewy, and super easy to make. Definitely looking forward to trying out new fall cookie recipes this season! What are you most looking forward to in September?
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour (188g)
- 3 cups old-fashioned whole oats (240g)
- 1 3/4 cups semi-sweet chocolate chips
- 1 cup unsalted butter, room temp (2 sticks, 232g)
- 1 cup packed brown sugar (200g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs, room temp
- 1 tbsp unsulphured molasses Be sure NOT to use Blackstrap molasses!
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
Instructions
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside. In a small bowl, whisk together both sugars and set aside as well.
- In the bowl of a stand mixer, beat the butter on medium-high until smooth and fluffy, about 1 minute. Add the sugars and beat until creamed, about 2 minutes. Be sure to pause to scrape down the sides of the bowl as necessary, you want to make sure all the sugar is properly incorporated. Add the eggs, molasses, and vanilla and beat on high for 1 minute. The mix should now be quite liquid, which is what you're looking for.
- Add the bowl of dry ingredients to the mix slowly, with the mixer on low. Once the dry ingredients have been added, mix in the oats and chocolate chips, keeping the mixer on low. Once fully mixed, cover the bowl with plastic wrap and chill in the fridge for at least 45 minutes. This dough will keep in the fridge for a few days if you want to make it ahead, just make sure to give it ~30 minutes at room temperature before baking if you chill it for more than a few hours.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop about 3 tbsp of dough per cookie onto the baking sheets, making sure to keep a good couple of inches between the cookies as they will spread quite a bit. The dough should make almost exactly 24 cookies, so no need to try to squeeze more than 12 cookies per baking sheet. If you only have one baking sheet, place the unused dough back in the fridge while the first ones bake. Bake the cookies for 12-14 minutes, or until just starting to brown on the edges. The center will still be quite soft, which is what you're looking for.
- Remove the cookies from the oven and allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. If baking in batches, allow the baking sheet to cool almost entirely to room temp before baking the second batch, or you risk burning the bottom of your cookies.
- Enjoy!
