Ingredients: |
Ingredients: 1 c. unsalted butter, room temperature
1 c. packed brown sugar
¼ c. sugar
2 eggs
1 T. vanilla extract (use the real stuff - the artificial version tastes like chemicals)
1 T. molasses
1½ c. flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
3 c. whole rolled oats
2 4-oz. semi-sweet chocolate bars, chopped (1½ c.)
Optional: coarse sea salt for topping
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Directions: |
Directions:Cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes.
Add the eggs and mix on high until combined, about 1 minute.
Scrape down the sides and bottom of the bowl as needed.
Add the vanilla and molasses and mix on high until combined.
Set aside.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together.
Add to the wet ingredients and mix on low until combined.
Beat in the oats and chocolate on low speed.
Dough will be thick, yet very sticky.
Chill the dough for 30 minutes in the refrigerator.
Preheat oven to 350°.
Line two large baking sheets with parchment paper or silicone baking mats.
Roll balls of dough (about 1½ T. of dough per cookie) and place on the baking sheets.
Bake for 11-12 minutes or until lightly browned on the sides.
The centers will look soft and under-baked.
Remove from the oven, immediately sprinkle each with sea salt (if using), then let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The cookies will continue to “set” on the baking sheet. |
This recipe for Dark Chocolate Chunk Oatmeal Cookies is from