First of all, we are sorry. 
Sorry for not posting on our blog in a while. Sorry for finally resurfacing just to give you what is probably going to ignite your next full on cookie addiction.
How many times do we need to say it? We. Are. Sorry!
This year has been crazy busy, but that doesn’t mean we haven’t found the time to bake all of the things. 
It just means we haven’t had time to put finger to keyboard and share it with you! One more time…we are sorry! We promise to be better. Someday. 
Anyways…we are back now so you can finally breathe a sign of relief. 
And, we are back with a truly delicious cookie combination that is sure to make up for past time. In all the craziness that life has brought these past few months (good crazy!), we realized there are a TON of cookies that we have made over the years, and only a few of them have actually made it to the blog.
You already know and love some of our most requested, fan favorite, “showstopper” cookies, if you will…the tried and true Best Damn Chocolate Chip Cookie, kickass Cookies & Cream Cookie, Crinkle Fudge Cookies, Strawberry White Chocolate Cookies, Peanut Butter Lover’s Chocolate Chip Cookie, Mom’s Old Fashioned Oatmeal Raisin Cookie…oh my do we have some good ones! But, can you imagine we have so many others not posted yet? We couldn’t believe it either. We found ourselves at gatherings with friends and family with all sorts of other fan favorite baked treats and so many people asked “So delicious! Do you have the recipe on your blog for this one, too?” We couldn’t believe it either. Like a deer in headlights, the answer was “oh my goodness…I don’t think so…”. No way! But, guess what. Next time the answer will be a loud “YES!” because we are sharing one of our other fan favorite cookie recipes today, and more are to come in the next few months! Hurray!
The cookie Gods have spoken…more cookie recipes. You got it!
Today’s cookie hails from a beautiful hybrid of flavors…oatmeal and chocolate chip. Add in a few important ingredients like molasses, hints of cinnamon, and both light and dark brown sugar and you have what we promised will be a new showstopper for your next cookie craving. 
Please welcome to your table our always appropriate, Oatmeal Chocolate Chip Cookie… 
Go on and grab those cookie scoops…we have cookies to make! 
What You Need
1 and 1/2 cups all purpose flour (190 grams)
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened/room temperature
1/2 cup light brown sugar (packed)
1/2 cup dark brown sugar (packed)
1/2 cup granulated sugar
2 large eggs, room temperature
1 Tbsp dark molasses
2 tsp pure vanilla extract
3 cups old-fashioned rolled oats
2 cups chocolate chips (any kind – we highly suggest a variety of mini and regular sized semi-sweet chips)
Step by Step
- In a small mixing bowl mix together your flour, baking soda and cinnamon. Set aside.
- Using a stand mixer with paddle attachment (or large mixing bowl with hand mixer) beat your butter and medium to high speed until smooth and creamy (for about 2 minutes). Add in the brown sugars and granulated sugar and beat again on medium speed until creamed (2-3 minutes). Next, add in your eggs, vanilla and lastly the molasses. Beat on high speed until combined (another 1-2 minutes). Scrape down your bowl as needed between additions to make sure everything is combined.
- Add the dry ingredients to your wet mixture and mix on low until just combined. Do not overmix. Lastly, on low speed add in your oats and chocolate chips until just combined. Dough is going to be very thick.
- Cover and chill the dough for 1-2 hours before baking, or keep refrigerated overnight. (Pro tip: You can also go ahead and scoop out your dough before chilling for easier baking once chilled. We always do this! Using a large 2 Tbsp cookie scoop portion out your down onto a parchment lined baking dish and cover before placing into the refrigerator.)
- Preheat your oven to 350 degrees F. Line your baking sheets with parchment paper and set aside.
- *Once your dough has chilled, uncover and scoop into 2 Tbsp size balls and place onto your parchment paper lined baking sheets about 2 inches apart. Note: If you scooped your dough before chilling, simply place your pre-scooped dough balls onto your parchment paper lined baking sheets as directed above.
- Bake for 12-13 minutes, check for a golden brown color around the sides. The centers might be a bit wet or soft, but that is okay. That’s perfect! Remove from oven and let sit for 10 minutes before moving to a cooling rack.
*If your cookie dough was refrigerated more than 1-2 hours or overnight, let it sit out at room temperature for 20-30 minutes to slightly soften a bit for easier scooping. 
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Oatmeal Chocolate Chip Cookies
Equipment
- 1 Hand or Stand Mixer
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl if not using a stand mixer
- 1 spatula
- 1 cookie scoop
Ingredients
- 1 and 1/2 cups all purpose flour 190 grams
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter softened/room temperature
- 1/2 cup light brown sugar packed
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 Tbsp dark molasses
- 2 tsp pure vanilla extract
- 3 cups old-fashioned rolled oats
- 2 cups chocolate chips any kind – we highly suggest a variety of mini and regular sized semi-sweet chips
Instructions
- In a small mixing bowl mix together your flour, baking soda and cinnamon. Set aside.
- Using a stand mixer with paddle attachment (or large mixing bowl with hand mixer) beat your butter and medium to high speed until smooth and creamy (for about 2 minutes). Add in the brown sugars and granulated sugar and beat again on medium speed until creamed (2-3 minutes). Next, add in your eggs, vanilla and lastly the molasses. Beat on high speed until combined (another 1-2 minutes). Scrape down your bowl as needed between additions to make sure everything is combined.
- Add the dry ingredients to your wet mixture and mix on low until just combined. Do not overmix. Lastly, on low speed add in your oats and chocolate chips until just combined. Dough is going to be very thick.
- Cover and chill the dough for 1-2 hours before baking, or keep refrigerated overnight. (Pro tip: You can also go ahead and scoop out your dough before chilling for easier baking once chilled. We always do this! Using a large 2 Tbsp cookie scoop portion out your down onto a parchment lined baking dish and cover before placing into the refrigerator.)
- Preheat your oven to 350 degrees F. Line your baking sheets with parchment paper and set aside.
- *Once your dough has chilled, uncover and scoop into 2 Tbsp size balls and place onto your parchment paper lined baking sheets about 2 inches apart. Note: If you scooped your dough before chilling, simply place your pre-scooped dough balls onto your parchment paper lined baking sheets as directed above.
- Bake for 12-13 minutes, check for a golden brown color around the sides. The centers might be a bit wet or soft, but that is okay. That’s perfect! Remove from oven and let sit for 10 minutes before moving to a cooling rack.
