Ingredients:

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon ground cinnamon (optional)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 Tablespoon (15ml) unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract
  • 3 cups (255g) old-fashioned whole rolled oats
  • 1 and 3/4 cups (315g) semi-sweet chocolate chips
  • Optional: Flaky sea salt for sprinkling

Instructions:

  1. Whisk together flour, cinnamon (if using), baking soda, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 3 minutes). Scrape the bowl as needed.
  3. Beat in eggs, molasses, and vanilla until well combined (about 1 minute). Scrape the bowl as needed.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Beat in the oats and chocolate chips until evenly distributed.
  6. Cover the dough and refrigerate for at least 45 minutes (or up to 4 days). If chilling for longer than a few hours, let the dough sit at room temperature for at least 30 minutes before baking.
  7. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  8. Use a cookie scoop to portion dough (approx. 2 Tablespoons/40g) onto the prepared baking sheets, leaving 3 inches between cookies.
  9. Bake for 13-14 minutes, or until the edges are lightly browned and the centers appear soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
  11. While still warm, gently press extra chocolate chips into the tops of the cookies and sprinkle with flaky sea salt (optional).