Ingredients:

  • 1 cup (226g) Unsalted Butter, softened
  • 1 cup (200g) Dark Brown Sugar, packed
  • 0.5 cup (100g) Granulated White Sugar
  • 1 Large Egg, room temperature
  • 1 tbsp Vanilla Extract
  • 1 tbsp Unsulfured Molasses
  • 1.5 cups (188g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 0.5 tsp Sea Salt
  • 3 cups (240g) Old-Fashioned Rolled Oats
  • 1.5 cups (255g) Semi-Sweet Chocolate Chips

Instructions:

  1. Cream the Fats and Sugars: In a stand mixer, beat the softened butter, dark brown sugar, and granulated sugar on medium-high for 3-4 minutes until pale and fluffy.
  2. Emulsify: Add the egg, vanilla, and molasses. Beat until fully incorporated, scraping down the sides of the bowl to ensure a uniform texture.
  3. Whisk Dry Components: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt to remove lumps.
  4. Combine: Turn the mixer to low and slowly add the flour mixture to the wet ingredients. Mix until just combined; do not overmix.
  5. The Fold: Using a spatula, fold in the old-fashioned oats and chocolate chips by hand until evenly distributed.
  6. Chill: Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading and deepen flavor.
  7. Scoop and Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 3-tablespoon sized rounds 2 inches apart. Bake for 10–12 minutes until edges are golden brown but centers remain soft.
  8. The Set: Let cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack to cool completely.