Soft & Chewy Oatmeal Chocolate Chip Cookies

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recipe by Sophie H.

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    20
  • Calories icon
    Calories
    275

These are the softest and chewiest oatmeal chocolate chip cookies from Sally. I like to add extra sea salt on top. Warning: highly addictive.

Inspired by: https://sallysbakingaddiction.com/2017/05/15/oatmeal-chocolate-chip-cookies/#jumptorecipe

recipe updated Jun 7, 2019

Ingredients

  • Unsalted butter icon
    Unsalted butter
    230g (about 1 cup)
  • Egg icon
    Egg
    2 (100g)
  • All purpose flour icon
    All purpose flour
    190g (about 1½ cups)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (about 3g)
  • Baking soda icon
    Baking soda
    1 tsp (about 5g)
  • Salt icon
    Salt
    1 tsp (about 6g)
  • Brown sugar icon
    Brown sugar
    200g (about 1 cup)
  • Granulated sugar icon
    Granulated sugar
    100g (about ½ cup)
  • Molasses icon
    Molasses
    1 tbsp (about 21g)
  • Vanilla extract icon
    Vanilla extract
    2 tsp (about 10ml)
  • Rolled oats icon
    Rolled oats
    240g (about 1½ cups)
  • Chocolate chips icon
    Chocolate chips
    1¾ cups (about 1¾)
  • Chocolate chips icon
    Chocolate chips
    as needed
  • Sea salt icon
    Sea salt
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Add all purpose flour, ground cinnamon, baking soda and salt to a clean medium bowl
  2. Whisk then set aside
  3. Add unsalted butter to a clean large mixing bowl
  4. Beat until smooth - approx 1 min, medium-high speed
  5. Add brown sugar and granulated sugar to the large mixing bowl
  6. Beat until creamy - approx 2 min, medium-high speed
  7. Add egg, molasses and vanilla extract to the dough
  8. Beat until combined - approx 1 min, high speed
  9. Transfer dry ingredients to dough
  10. Mix until combined - low speed
  11. Add rolled oats and chocolate chips to the dough
  12. Beat until thick
  13. Cover with plastic wrap
  14. Chill in fridge - 45 min
  15. Pre-heat oven - 175°C
  16. Line 2 clean baking sheets with parchment paper then set aside
  17. Scoop dough onto 2 baking sheets
  18. Bake until lightly browned - 13 min
  19. Let cool - approx 10 min
  20. Top with chocolate chips and press down
  21. Sprinkle with sea salt
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