Adapted from Sally’s Baking Addiction
- 1 cup (130 g) flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temp.
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temp.
- 2 tsp. vanilla extract
- 3.5 cups old-fashioned whole rolled oats
- 1 bag Ghiradelli dark chocolate chips
- Whisk the dry ingredients (flour, cinnamon, baking soda, salt) together. Just the flour, cinnamon, baking soda, and salt– you’ll add the oats later.
- Mix the wet ingredients (butter, sugars, eggs, molasses, vanilla) together.
- Combine the wet and dry ingredients.
- Add the oats and chocolate chips. The dough will be thick and sticky.
- Chill the cookie dough. We did way more than 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.
- Scoop cookie dough balls. About 3 Tablespoons of dough per cookie– yes, these are LARGE!
- Bake at 350°F for 13-14 minutes. The cookies are done when the edges are set and the centers still look soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These were so good — just the right amount of chewy, and really awesome texture from the extra oats. I’ve long been an oatmeal raisin fan, but I was open to Jesse’s chocolate substitution, and they were quite the hit with his apartment. He skipped the molasses and used less sugar. Everyone was a fan of the bittersweet 60% cacao baking chips.