**Oatmeal Chocolate Chip Cookies**

__Ingredients:__

  * 1 1/2c (190g) all-purpose flour 
  * 1 tsp ground cinnamon
  * 1 tsp baking soda
  * 1 tsp salt
  * 1 cup (2 sticks) unsalted butter, softened to room temperature
  * 1 cup (200g) packed light or dark brown sugar
  * 1/2 cup (100g) granulated sugar
  * 2 large eggs, at room temperature
  * 1 tbsp unsulphured or dark molasses*
  * 2 tsp vanilla extract
  * 3 cups (240g) old-fashioned whole rolled oats
  * 1 3/4 cups semi-sweet chocolate chips, could use varying sizes

__Directions:__

Whisk flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl, beat the butter on medium-high speed until smooth, about 1 minute. Add both sugars and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. 

Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the oats and chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator, and up to 4 days. (If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.)

Preheat oven to 350°F. Prepare baking sheets. Use a large cookie scoop to scoop the cookie dough, about 3tbsp of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Cookies stay fresh covered at room temperature for up to 1 week.







from: sallysbakingaddiction.com