Ingredients
1½cupsall purpose flour,spoon and leveled
1tspground cinnamon,optional
1tspbaking soda
1tspsalt
1cupunsalted butter,softened to room temperature
1cupbrown sugar,light or dark, packed
½cupgranulated sugar
2large eggs,room temperature
1tbspmolasses,unsulphured or dark
2tsppure vanilla extract
3cupsold fashioned whole rolled oats
1¾cupssemisweet chocolate chips
Preparation
Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about 1 minute until smooth.
Add the brown sugar and granulated sugar and beat on medium-high speed for about 2 minutes until creamed.
Add the eggs, molasses, and vanilla and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips.
Cover and chill the dough for at least 45 minutes in the refrigerator.*
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Use a large cookie scoop to scoop the cookie dough, about 3 tablespoons of dough per cookie, and place 4 inches apart on the baking sheets.
Bake for 13 to 4 minutes or until lightly browned on the sides.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy!
