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!
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
Calories: 191kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 201mg | Potassium: 182mg | Fiber: 2g | Sugar: 11g | Vitamin A: 194IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 2mg
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