30-Minute Chewy Oatmeal Chocolate Chip Cookies
These chewy oatmeal chocolate chip cookies combine rolled oats with warm cinnamon and molasses for a rich, complex flavor that sets them apart from standard versions. The secret lies in chilling the dough briefly and pulling them from the oven while slightly underbaked, creating that perfect chewy texture. Dark chocolate chips and a sprinkle of flaked sea salt add sophistication to this classic comfort cookie that's perfect for bake sales, lunch boxes, or afternoon treats with coffee.
Ingredients
- 1 ¼ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
works well but texture may be slightly different
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 10 tablespoons salted butter, at room temperature
- ⅓ cup brown sugar, packed
- ⅓ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons molasses
- 2 cups rolled oats
- 1 cup dark chocolate chips
- flaked sea salt, for topping
Instructions
- 1
Whisk flour, baking soda, baking powder, cinnamon, and kosher salt in medium bowl
- 2
Mix butter, brown sugar, and granulated sugar on medium high for 1 to 2 minutes until well combined
- 3
Add eggs, vanilla, and molasses and combine on medium for about 30 seconds
- 4
Add flour mixture and mix on low until combined
- 5
Add oats and 3/4 cup chocolate chips and mix on low until combined
- 6
Transfer to covered container and chill 12 minutes
- 7
Preheat oven to 350 degrees with two racks spaced out
- 8
Line two baking sheets with parchment paper
- 9
Scoop dough into 2-tablespoon drops and roll into balls
- 10
Place balls on baking sheets with several inches between each cookie
- 11
Flatten tops lightly and press in remaining chocolate chips
- 12
Sprinkle with sea salt
- 13
Bake for 5 minutes, then rotate sheets and switch racks
- 14
Bake about 5 more minutes until just set
- 15
Cool several minutes then transfer to wire rack
Tips
Chill the dough for exactly 12 minutes to prevent spreading while keeping it easy to scoop and roll
Pull cookies from oven while slightly underbaked for the chewiest texture - they continue cooking on the hot pan
Press extra chocolate chips into tops before baking for better distribution and visual appeal
Good to Know
room temperature in cookie tin for up to 3 days
dough can be chilled overnight before baking
at room temperature
Common Mistakes
scoop dough evenly to avoid uneven baking
don't overbake or cookies become hard instead of chewy
rotate pans halfway through for even browning
Substitutions
Gluten-Free Swaps
works well but texture may be slightly different
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, use a large bowl and electric hand mixer, or cream butter and sugars vigorously by hand with wooden spoon until light and fluffy.
What if I don't have molasses?
You can substitute honey or maple syrup but the cookies will have a milder flavor and lighter color than the original recipe intended.
How long do these cookies keep?
Store at room temperature in airtight container for 3 days, refrigerate for 1 week, or freeze for up to 3 months in freezer bags.