It’s fall baking season! These oatmeal chocolate chip cookies are a favorite in my house and I make them every year. I love to mix up a double batch all at once. I flash freeze half, then transfer the cookie dough balls to a freezer bag. It’s nice to have them ready to go in the freezer for those times when I just want to pull out a few to bake. They bake up great from frozen! I just add a few extra minutes of baking time. Now, let’s be honest, no one likes to read through a blog for half an hour just to get to the recipe. So let’s dive right in!
1/2 cup (1 stick) of butter, softened
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon molasses
1 1/2 cup old-fashioned oats
1 cup all purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
a few tablespoons of ground flax seed (optional-I like to add it “for health”)
1 1/2 cups chocolate chips or chopped chocolate (I like to mix and match-I often will chop some milk and dark chocolate bars and/or use a variety of different types of chocolate chips)
Cream the butter and brown sugar together until smooth. Add the egg and mix until combined. Add the vanilla and molasses and mix until combined. (The molasses really takes these cookies up a notch, in my opinion. Yum!😋)
In a separate bowl, combine the oats, flour, cinnamon, baking soda, salt, and flax seed. Add to the wet ingredients and mix on low until combined. Fold in the chocolate. Then chill the dough in the fridge for 30-60 minutes. This step is important because it allows the oats to soak up moisture and flavor.
Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Roll balls of cookie dough. Bake for 12-16 minutes (or until lightly browned on edges).
*Remember, you can freeze the unbaked cookie dough balls, then bake from frozen at a later time. Just add a few extra minutes to your baking time.
Enjoy!! Happy Baking!