Thick and chewy oatmeal chocolate chip cookies made with rolled oats, real butter, brown sugar, cinnamon, and semi-sweet chocolate chips.

Scale

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1 teaspoon ground cinnamon (optional)

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

2 large eggs, at room temperature

1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

2 teaspoons pure vanilla extract

3 cups (255g) old-fashioned whole rolled oats

1 and 3/4 cups (315g) semi-sweet chocolate chips

optional: flaky sea salt for sprinkling

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1. Whisk 1 1/2 cups flour, 1 tsp cinnamon, 1 tsp baking soda, and 3/4 tsp salt in a medium bowl.

2. Beat 1 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar until smooth and creamy.

3. Add 2 eggs, 1 tbsp dark molasses, and 2 tsp vanilla extract; beat until combined.

4. Add dry ingredients to wet mixture on low speed, then fold in 3 cups rolled oats and 1 3/4 cups chocolate chips.

5. Chill dough for 45 minutes, scoop onto baking sheets, and bake at 350°F (177°C) for 12 to 14 minutes.

6. Sprinkle with optional flaky sea salt, cool on pan for 10 minutes, then transfer to a wire rack.

Chill dough 45 minutes to prevent spreading. Use old-fashioned rolled oats for best chewy texture.