"Yes!! Finally, I get to share this delicious recipe with all of you! All my life I've been kind of picky of how I like my chocolate chip cookies, which is what inspired me to create this recipe. It has all of my favorites in a cookie chewiness, soft on the inside and crispy on the outside, oatmeal, molasses and not too many chocolate chips.
I always preferred the chocolate chip cookies that had more dough than chocolate chip, I always enjoyed the bites without chocolate, so I could savor the real taste of the cookie's base. However, most of the time the dough was very plain and didn't add much to the cookie overall. I believe this recipe embodies everything I thought was missing from the chocolate chip cookie. The dough has its own flavor that is complemented by the chocolate, not allowing any of them to overpower each other.
Also, I've always been the biggest fan of oatmeal, sometimes even adding it in cereal, or topping smoothies with it. Just raw oatmeal. That's why I added it to this cookie, it adds the texture and flavor that you never know you wanted, or maybe that's just me. The molasses adds an extra element of chewiness with a candied flavor. It ties very well together with the allspice.
I hope you all give this recipe a try and please tag @merrgskitchen on Instagram if you do! I'd love to see your delicious creations and please leave me any comments or questions on here or Instagram!"
Oatmeal, Molasses, Chocolate Chip Cookie
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- Recipe Card
Prep time: 10mins
Cook time: 9mins
Serves or Makes: 15 cookies
Recipe Card
ingredients
- 1 cup at room temperature unsalted butter
- 1 cup granulated sugar
- 3/4 cup molasses
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups old fashioned oatmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon allspice
- 1 cup semi sweet chocolate chips
Method
Step 1
First, preheat oven to 375 degrees and cover baking sheet with parchment paper, or apply a generous coat of butter/spray to avoid sticking.
Step 2
Then, in a medium bowl use an electric mixer to cream butter, then add eggs one at a time. Add the sugar, molasses, and vanilla extract. Cream everything together until it is all well mixed.
Step 3
Next, set the large bowl aside, and pulse the 2 cups of oatmeal in a blender or food processor. Make sure oatmeal is smooth with some texture, but don’t make a powder.
Step 4
Add oatmeal, flour, baking soda, baking powder, salt, & allspice in the large bowl. Mix ingredients until well combined.
Step 5
Then, slowly add in the wet mixture into the dry mixture. Mix ingredients well and add the chocolate chips. Continue mixing until chocolate chips are well integrated into the dough. The dough should be sticky.
Step 6
Pro tip: To avoid the dough sticking too much to your fingers, set aside a bowl with cold water and wet finer tips every time you will be touching the dough. (I learned this from my mother. Moms are the best!)
Step 7
Use about 2 tbsps. of dough per cookie and set about 1 ½ - 2 inches apart. The cookies will spread a bit, so be mindful of size and space.
Step 8
Bake cookies for 8-9 minutes and use toothpick to make sure they have baked thoroughly. Make sure to let the cookies cool for about 30 mins - 1 hour before eating. Overnight they will really set and taste better the next day! Enjoy!