These cookies are amazing. Truly incredible. You think you don’t like oatmeal cookies? Well, until you have tried these, I don’t believe you! The ooey gooey chocolate with the chewy texture of the perfectly baked oats will change your mind quicker than you can devour them. Take a few minutes and make these yummy treats, your friends and family will thank you for it.

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Mom’s BEST Oatmeal Chocolate Chip cookies

Course Dessert

Cuisine American

Keyword Chocolate chip cookie, comfort food, Oatmeal cookie

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 40 cookies

Ingredients

• 1 ½ cups chocolate chips
• 2 cups sugar turbinado cane sugar is my preference
• 2 tbsp molasses dark, unsulfured preferred
• 2 cups flour organic unbleached all-purpose flour3 cups rolled oats (instant or old-fashioned work)
• 1 cup of butter salted or unsalted, room temperature
• 2 eggs room temperature
• 2.5 tsp vanilla extract homemade is best!
• 2 tsp baking soda
• Optional: 1-2 tsp of coarse finishing salt

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Add sugar and molasses to a stand mixer with the paddle attachment, mix until combined and no molasses chunks remain.
• Meanwhile, combine the remaining dry ingredients (flour, oats, baking soda) in a separate bowl.
• Next, add the butter (softened to room temperature) and cream together until fluffy.
• Add eggs and vanilla extract, and mix until just combined.
• With the stand mixer on low, slowly add dry ingredients until fully combined. Do not overmix.
• Fold in chocolate chips with a spatula or wooden spoon.
• Use a 1 ½ tablespoon scoop to portion out the cookie dough. Cookies will expand slightly, but not much. For flatter cookies, press down slightly on the dough ball. For thicker, more rounded cookies, leave them as is.
• Optional: top cookies with a sprinkling of coarse salt prior to baking
• Bake for 12 minutes at 375 degrees Fahrenheit. Allow cookies to cool on the baking tray for 3-5 minutes then transfer to a cooling rack. Store in an airtight container at room temperature for 3 days or freeze for 1-2 months.
• Note: Raw dough may be formed into balls and frozen uncooked for 1-2 months, then baked individually following the above directions (place cookies in the oven while it preheats).

Notes

Note: Raw dough may be formed into balls and frozen uncooked for 1-2 months, then baked individually following the above directions (place cookies in the oven while it preheats).