Big Ol’ Chocolate Chip Molasses Oatmeal Cookies
Indulge in the perfect winter treat with our Big Ol’ Chocolate Chip Molasses Oatmeal Cookies! These chewy gems are packed with holiday scents and gooey chocolate chunks. Learn how to make these freezer-friendly delights for holiday joy!
The Best Oatmeal Chocolate Chip Cookies
Granted, that’s just my opinion. But, these guys are big, chewy, and full of flavor…from cinnamon, ginger and chocolate! The molasses not only compliments the winter spice flavors, but is the secret to a wonderfully chewy cookie.
This recipe can be made-ahead and is freezer-friendly – two of my favorite things for holiday entertaining! They are just the thing for a cookie exchange or to enjoy after a couple of hours playing in the snow!
Get your oatmeal cookie and chocolate chip cookie fix at the same time with these delicious molasses oatmeal chocolate chip cookies!
Ingredient List for Chewy Oatmeal Chocolate Chip Cookies
- Quick oats – aka quick-cooking oats, are what I use in this recipe. You can also use old-fashioned oats…it may slightly impact the final texture and shape, but the taste will be the same!
- All purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Kosher salt
- Unsalted butter – bring it to room temperature or soften it before using.
- Granulated sugar
- Large eggs – bring eggs to room temperature as well before using.
- Unsulphured molasses – use light molasses (over robust or blackstrap) for a mild molasses flavor. I use Grandma’s Original.
- Vanilla extract
- Bar chocolate – chopped bar chocolate melts incredibly well and the chunky shards look really cool! I typically use 60% bittersweet or 72% dark chocolate. You can use semi-sweet chocolate chips if you prefer.
Let’s Make Homemade Cookies!
You can use a stand mixer or handheld electric mixer to make the oatmeal cookie dough, but I prefer to fold in the chocolate by hand. It will be quite thick once all the ingredients are added.
- Combine the dry ingredients – in a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
- Combine the wet ingredients – in a separate bowl or stand mixer, beat softened butter and white sugar together on medium-high until light and fluffy. Add the eggs, molasses, and vanilla. Beat again until combined.
- Add the oat-flour mixture – dump the dry ingredients in all at once. Combine the ingredients on low speed until well incorporated.
- Fold in the chocolate – use a strong spatula or wooden spoon to fold in the chopped bar chocolate.
- Chill the dough – cover and pop the dough in the fridge for 30 minutes. If chilling longer, allow the dough to sit out at room temperature until it’s easier to scoop.
- Bake the cookies – scoop the dough using a scant 1/4 cup per cookie. Place only 6 cookies, evenly spaced, on each baking sheet (lined with a piece of parchment paper or silicone baking mat). Bake cookies for 11 to 13 minutes in a 375°F preheated oven. The edges should be golden brown and the centers will puff up; they’ll deflate and get a crinkly top as they cool.
- Cool the cookies – Leave the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.
🍪TIP! I use a 4 tablespoon cookie scoop and just barely fill it for each cookie. This makes nice big, but not too big, cookies that are consistent in size. You can use a smaller size scoop, but shave a couple minutes off the bake time.
Enjoy Warm Oatmeal Cookies
These are amazing when still a little warm…a tiny bit crispy on the edges, with soft, chewy centers, and pockets of melty chocolate! Oh my!
Reheat cooled, individual cookies in the microwave for 10-15 seconds to warm through and soften the chocolate chunks.
Storing Cookies
Once cooled, transfer cookies to an airtight storage container and keep at room temperature for up to one week.
You can also freeze baked and cooled cookies in an airtight, freezer safe container for a couple of months. Thaw at room temperature.
Freezing Cookie Dough
Make a double batch so you can enjoy some now and freeze some to bake fresh for the holidays or any occasion!
- Scoop the dough onto a parchment lined baking sheet that will fit in your freezer. You can space them close together.
- Place the entire pan in the freezer for an hour or two to firm up.
- Wrap the cookie dough balls in plastic wrap (to help prevent freezer burn), place in zip-top bags and freeze for up to 2 months.
You can bake them from frozen, but add 2 to 3 minutes to the bake time.
More Treats to Satisfy Your Sweet Tooth!
- Mini Apple Cranberry Pies
- Salted Caramel Brownie Brittle
- Cranberry White Chocolate Cookie Bars
- Mini Derby Pies
- Raspberry Java Brownie Ice Cream Sundaes
Big Ol’ Chocolate Chip Molasses Oatmeal Cookies
Equipment
Ingredients
- 2 cups quick cooking oats, or old fashioned (see notes)
- 1-3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1-1/4 cups granulated sugar
- 2 large eggs, room temperature
- 4 tablespoon unsulphured light molasses, like Grandma’s Original
- 1 teaspoon vanilla extract
- 8 ounce chopped bar chocolate, or chocolate chips (see notes)
Instructions
- In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, ginger and salt until well combined. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together on medium-high until light and fluffy, about 2 minutes. Beat in the eggs, molasses and vanilla until combined. Add the oat-flour mixture and beat on low speed until combined. Fold in the chopped chocolate by hand using a spatula. Cover and chill the dough for 30 minutes.
- Preheat oven to 375°F. Line a baking sheet(s) with parchment paper.
- Scoop the dough onto the baking sheet, a scant 1/4 cup per cookie, placing only 6 cookies on each baking sheet. Bake for 11-13 minutes, until the edges are slightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes, then remove them to a cooling rack.
Notes
- Old-fashioned oats may slightly impact the final texture and shape, but the taste will be the same.
- Chopped bar chocolate melts incredibly well. Chocolate chips contain stabilizers that help them retain their shape while baking. Either works in this recipe, but the chocolate chunks looks really cool!
- I use a 4-tbsp cookie scoop and just barely fill it for each cookie. This makes nice big, but not too big, cookies that are consistent in size. You can use a smaller size scoop, but shave a couple minutes off the bake time.
- Store cooled cookies in an airtight container at room temperature for up to one week. Freeze baked and cooled cookies in an airtight, freezer safe container for a couple of months. Thaw at room temperature.
- Make ahead and freeze cookie dough: scoop the dough onto a parchment lined baking sheet that will fit in your freezer. You can space them close together. Place the entire pan in the freezer for an hour or two, then wrap the cookie dough balls in plastic wrap (to help prevent freezer burn), place in zip-top bags and freeze for up to 2 months. You can bake them from frozen, but add 2 to 3 minutes to the bake time.
Nutrition
Pin for Later! Chocolate Chip Molasses Oatmeal Cookies
