Sooooooo, I know technically it is still summer. However, my favorite season is Fall and I simply do not have the patience anymore to wait until September 22nd. So, as a result of my lack of patience, last night I totally jumped the gun on my Fall baking and made my Chocolate Chip Oatmeal Cookies!
These cookies are one of my absolute favorite Fall recipes. I love the recipe as-is and I love also using this recipe as a base to make other fantastic oatmeal cookie variations, such as my Pumpkin Spice variation (I will be doing a post on that at some point). I like to reserve this cookie for Fall as it’s a heartier cookie and definitely goes best with an over sized sweater because you won’t be able to have just one. For this batch of cookies I made my standard Chocolate Chip version. They are delicious and chewy. I love how you get nice gooey chunks of chocolate and also how you can taste subtle hints of the cinnamon. It’s truly a Fall time cookie!
- 2 cups chocolate chips (semi sweet)
- 1 cup butter (softened)
- 1 cup sugar (granulated)
- 1 cup brown sugar (packed)
- 1 tsp cinnamon
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 tbsp molasses
- 1 tbsp vanilla extract
- 2 cups flour (all-purpose)
- 2 cups oats (quick cook)
- Preheat oven to 350°
- In a large-sized bowl, combined the butter and sugars.
- Beat well until evenly combined.
- Add in the vanilla extract, eggs and molasses.
- Beat well until evenly combined
- Add in the flour, oats, baking soda, cinnamon, and salt.
- Slowly beat the ingredients start off at a slow speed and progressively beating faster until evenly combined.
- Mix in the chocolate chips.
- Next, place 2 inch sized balls of dough roughly 2 ½ inches apart on a baking sheet (Use either a greased or non stick baking sheet).
- Place in the oven and bake for 10 minutes or until the cookies rise and turn golden brown.
- Remove from the oven and let the cookies stay on the baking sheet for an additional minute.
- Transfer to a cooling rack to finish cooling.
- If you do not want to use chocolate chips you could try raisins, pecans, walnuts, dates, cranberries, heath chunks, etc. There are so many options.
- Do not over cook. These are intended to be chewy. So taking these out at the appropriate time and allowing them time to cool a bit is the key to success.
- If you want to kick up at that cinnamon flavor, try adding an additional ¼ – ½ tsp of cinnamon.
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