Best Chewy + Crispy Oatmeal Chocolate Chunk Cookies (Edit recipe)

1 hour and 20 minutes

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	227
Fat:	14 g
Carbohydrates:	23 g
Protein:	6 g
Cholesterol:	16 g
Sodium:	115 mg
Fiber:	2 g
Sugars:	12 g
Calculated per serving.

by Mindful Miller

View original recipe

Serves: 30

Ingredients

2 cup All Purpose Flour
1 tsp Salt
1 tsp Baking Soda
3 cups Rolled Oats, large flaked
pinch Ground Cinnamon, small
1 cup Unsalted Butter, at room temperature
2/3 cup Granulated White Sugar
1 cup Brown Sugar
1 Tbsp Molasses
2 Eggs, at room temperature
2 tsp Vanilla Extract
1/2 tsp Almond Extract
2 cups Dark Chocolate Chips, or chunks, measure with your heart

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cream the butter and both sugars together in a mixer for at least 5 minutes - this gets it lighter in colour and gives the cookies their chewy/crispy edge consistency.
Add in the vanilla and almond extracts with the eggs and molasses - cream together another few minutes, scraping down the sides of the bowl.
In a separate bowl, mix together all of the dry ingredients. Pour in the mixture to the rest of the dough in thirds.
Be careful not to over mix the batter - the ingredients need to be just combined. Taste for enough chocolate chips and add more if needed.
Let the dough chill at least 1 hour (covered in the fridge) then scoop into large tablespoon size cookies onto a tray that's lined with parchment paper.
They will spread a little bit, so only bake about 10 at a time on a large tray. Bake at 350F for 10 minutes - until just the edges are cooked and the middles are still undercooked (they cook later when resting).

Notes

You can freeze the rest of the cookie dough by scooping/rolling them into balls and storing in a freezer bag. Then just take a few out when you need them and bake from frozen!