Everyone’s favorite dark chocolate chunk oatmeal cookies are soft with lots of chewy chocolate oats and topped with sea salt. For a classic oat cookie flavor, they’re buttery and soft with slightly crispy edges and a hint of cinnamon and molasses. This cookie is ideal for having all of my favorite flavors in one bite. These delectable soft chocolate chip cookies will make memories whether you’re baking Christmas cookies or surprising your kids with a sweet treat after school. Above all, this cake recipe is quite simple to prepare, so what are you waiting for? Let’s get started!
3 cups (240g) old-fashioned whole rolled oats
two 4-ounce semi-sweet chocolate bars, chopped (1 and 1/2 cups)
1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 Tablespoon pure vanilla extract
1 Tablespoon molasses
1/2 teaspoon salt
optional: coarse sea salt for topping
Step 1: Preheat the oven to 350°F (177°C) and line a baking pan with parchment baking silicone mats.
Step 2: Combine flour, cinnamon, baking soda, and salt in a mixing basin, stir well, and strain through a sieve to obtain a smooth flour mixture.
Step 3: Combine the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a stirrer and beat on medium for about 2 minutes, or until the mixture is creamy.
Step 4: Increase the speed of the mixer to high and whip the eggs into the butter and sugar mixture from step 3 until well mixed (about 1 minute). If necessary, scrape the sides and bottom of the basin with a spatula.
Step 5: Add the vanilla extract and molasses to the batter from step 4 and beat until smooth, keeping the mixer on high.
Step 6: Reduce the speed of the mixer to low and gradually add the dry flour combination from step 2 to the wet mixture from step 4, beating until the mixture is uniform.
Step 7: To make a complete cake batter, add the chocolate and oats to the flour mixture in step 6 and beat until incorporated.
Step 8: Wrap the dough in plastic wrap and place it in the refrigerator for 30 to 60 minutes or up to 2 days before baking.
Step 9: Allow the dough to come to room temperature for about 10 minutes before kneading it on a level surface and dividing it into small balls, each containing about 1.5 teaspoons of dough.
Step 10: Roll out the dough balls and set them on a parchment-lined baking tray. Bake for 11 to 12 minutes, or until the edges turn light golden brown.
Step 11: Remove the baked cake from the oven and immediately sprinkle sea salt on top if preferred, then chill the cake for about 5 minutes on the tray before transferring it to a wire rack to cool fully. When all of the dough has been baked, repeat the process.
Cookies can be kept fresh for up to a week at room temperature. Cover the baked cake and freeze it for up to 3 months if you wish to keep it longer.
Allow dough to come to room temperature for at least 30 minutes before rolling and baking if chilling for more than 60 minutes. If cookies are chilled for more than 1 hour, they will spread less.