Chocolate Chunk Oatmeal Cookies (Printer-Friendly Version)
# What You'll Need:
→ Wet Ingredients
01 -
1 cup (226g) unsalted butter, softened
02 -
1 cup (200g) packed brown sugar
03 -
¼ cup (50g) granulated sugar
04 -
2 large eggs, room temperature
05 -
1 tablespoon each: vanilla extract, molasses
→ Dry Ingredients
06 -
1⅔ cups (210g) all-purpose flour
07 -
1 teaspoon each: baking soda, ground cinnamon
08 -
½ teaspoon salt
09 -
3 cups (255g) old-fashioned rolled oats
→ Mix-ins and Topping
10 -
Two 4-ounce semi-sweet chocolate bars, chopped (1½ cups)
11 -
Coarse sea salt for topping (optional)
# Let's Cook!:
01 -
Cream butter and sugars 2 minutes. Add eggs, vanilla, and molasses until combined.
02 -
Mix flour, baking soda, cinnamon, and salt. Add to wet ingredients, then mix in oats and chocolate.
03 -
Refrigerate dough 30-60 minutes.
04 -
Roll 1½ tablespoon balls, place 2 inches apart. Bake at 350°F for 11-12 minutes until edges are lightly browned.
# Recipe Notes:
01 -
Soft and chewy oatmeal cookies loaded with dark chocolate chunks and a hint of molasses.