Description
These easy-to-make, classic moist oatmeal cookies can be loaded up with chocolate chips or raisins.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon molasses, if using
- 3 cups old-fashioned whole oats (not quick cooking)
- 1 cup chocolate chips (or dark chocolate chunks or raisins)
Instructions
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, and salt together. Set aside.
- Using a stand mixer or a hand mixer, cream the butter and sugars together on medium speed until smooth, about 2 minutes.
- Next, add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl, as needed.
- Then add the vanilla and molasses and mix on high, until combined.
- Add the dry ingredients to the bowl and continue to mix on low until incorporated.
- Then add the oats and chocolate (or raisins) and mix at low speed until combined.
- Chill the dough in the refrigerator for 30-60 minutes.
- When ready to bake, roll the dough into balls and place 2 inches apart on the baking sheets. Bake until the edges of the cookies are lightly browned, about 12-14 minutes. The centers may still look a bit undercooked but will set during cooling.
- Let the cookies cool on the baking sheets for about 5 minutes before moving to a wire rack.
- Prep Time: 15 minutes + 30 Minutes Chill for Dough
- Cook Time: 12-14 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American