What’s the most perfect, most ideal, oatmeal, chocolate, chunk cookie? Should they be thin, crunchy-brown on the edges and crisp throughout or should they be thick with a gooey center?? Either way they should always be loaded with with big chunks of semi-sweet chocolate!! What’s your favorite way?
This cookie recipe is traditional, inspired by my mom’s baking and they’re thick, loaded with chewy oatmeal and have a nice balance of sweetness from brown sugar and dark molasses. The cool thing about molasses is it helps to add a brown-sugar flavor to cookies, without making them too sweet to eat! Molasses also has a much lower glycemic index than sugar. Just the way my mom makes them!
Oatmeal Chocolate Chunk Cookies
- 1/2 cup Butter unsalted
- 1/2 cup Brown Sugar light or dark, packed
- 1 Egg
- 2 tsp Vanilla Extract
- 1 tbsp Dark Molasses
- 1 2/3 cup Old-Fashioned Rolled Oats (140g)
- 1 cup all-purpose flour (125g)
- 1/2 tsp Baking Soda
- 1/4 tsp Pink Salt (Himalayan)
- 1 1/2 cup Semi-Sweet Chocolate Chunks
- Cream together softened butter and brown sugar with a hand or stand mixer until smooth. Add in egg, vanilla, and molasses and mix well until combined.
- In a separate bowl, combine oats, flour, baking soda, and salt together. Combine the dry ingredients to the wet ingredients and mix on low. Fold in the chocolate chunks and let dough chill for 30 minutes in the refrigerator.
- Preheat oven to 325 degrees.
- Roll out balls of dough (about 1-2 tablespoons of dough per ball) and place them 2 inches apart on a baking sheet. Bake for about 10-13 minutes until lightly browned on sides. Transfer to wire rack to cool after a few minutes out of the oven.