The perfect oatmeal cookie houses a chewy, fudge-like texture inside a wafer-thin crisp wall of oats. They may look dry and crumbly from the outside, but this recipe, which includes hydroscopic molasses, guarantees that the first bite reveals a soft surprise. I’ve also swapped the traditional raisin with bittersweet chocolate chips and added extra salt to satisfy sweet and salty cravings.
Oatmeal Chocolate Chip Cookies
¾ cup flour
1½ cups rolled oats
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cornstarch
1, 12-ounce bag chocolate chips
½ cup room temperature unsalted butter
½ cup light brown sugar
¼ cup granulated sugar
1 tablespoon molasses
½ teaspoon vanilla extract
Preheat an oven to 350 degrees Fahrenheit and adjust two racks so they are in the upper and lower center positions. Line 2 sheet trays with parchment paper.
Combine flour, oats, cinnamon, baking soda, salt, cornstarch, and chocolate chips in a medium bowl. Mix until thoroughly combined.
In a large bowl or a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar until lighter in color and fluffy in texture. Add the egg, molasses, and vanilla extracts, and beat until incorporated.
Stir in the dry ingredients until just combined then make 1 tablespoon balls with greased hands or a portion scoop (also called a disher), and place them about 2 inches apart on the parchment-lined sheet pans.
Place the pans in the oven and cook for 14 to 15 minutes, rotating both pans 180 degrees and switching the rack that they sit on, from lower to upper and vice verse, halfway through the cook time. Allow cookies to rest on the hot sheet pan for 5 minutes then transfer them to a cooling rack. Repeat this cooking process with remaining dough.
This recipe makes about 24 cookies.