Description

These classic Southern-style oatmeal cookies are incredibly soft and bendable, thanks to a touch of molasses and a high ratio of brown sugar. Packed with hearty rolled oats and melted chocolate chips, they offer the perfect balance of a golden edge and a chewy center.

Ingredients

1 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon unsulphured molasses
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned whole rolled oats
1 cup semi-sweet chocolate chips

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Instructions

In a medium-sized bowl, whisk together the flour, ground cinnamon, baking soda, and salt until the leavening agent is evenly distributed.
In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
Add the room temperature eggs one at a time, beating well after each addition, then incorporate the molasses and vanilla extract on high speed for one minute.
Turn the mixer to low and slowly add the flour mixture, mixing just until no more streaks of white remain.
Fold in the old-fashioned rolled oats and semi-sweet chocolate chips by hand until the thick, sticky dough is well combined.
Cover the bowl tightly and refrigerate for at least 45 minutes to prevent the cookies from spreading too thin during baking.
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
Using a medium scoop, portion out 2 tablespoons of dough per cookie and space them 3 inches apart on the prepared sheets.
Bake for 13 to 14 minutes until the edges are light golden brown, even if the centers still appear slightly underbaked.
Allow the cookies to rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

To maintain the perfect chewy texture, ensure you use old-fashioned rolled oats rather than quick oats, which can make the cookies too dry. If you have extra time, chilling the dough overnight allows the oats to fully hydrate and the flavors to deepen significantly before baking.

Prep Time: 1 hour
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: American