Dark Chocolate Chunk Molasses Oatmeal Cookies

These incredible Dark Chocolate Chunk Molasses Oatmeal Cookies are incredibly soft and chewy with rich, complex butterscotch flavor. If you've ever though oatmeal cookies were bland, then this recipe will change your mind. This recipe combines my Chewy Oatmeal Chocolate Chip Cookies and these Oatmeal Raisin Cookies to make this irresistible hybrid for deluxe oatmeal cookies that bake up with deeply caramelized edges and a buttery caramel flavor. The combination of dark chocolate with raisins is really delicious so naturally they work wonders here in addition to toasty walnuts which are optional. These cookies stay soft for days which makes them ideal for batching up and keeping around for snacks all week. The dough spreads nicely, but also not too thin so I think they have the perfect thickness. Don't forget a good amount of salt which will take them to the next level. If you love baking with oats, check out my popular Salted Caramel Oatmeal Cookie Bars.

WHY THIS RECIPE WORKS

• Easy to make - you don't need an electric mixer - in fact, they're best when you make them by hand with a bowl and a spatula.
• Super soft and chewy oatmeal cookies - one of the best things about these cookies is how chewy they are! They have the most wonderful soft texture and they stay chewy for days.
• Rich buttery caramel flavor - these are far from bland. They are so rich in buttery brown sugar notes from a hint of molasses and it really complements the oats.
• Dark chocolate chunk cookies - big chunks of dark chocolate melt into puddles throughout the cookie dough.
• Walnut and raisin oatmeal cookies - this combination of walnuts, raisins and dark chocolate is phenomenal in these oatmeal cookies. They are loaded with flavor!
• Stay fresh for days - I love how these oatmeal cookies store so well. They stay chewy for days unlike a lot of oatmeal cookie recipes that can stale quickly.

INGREDIENTS FOR DARK CHOCOLATE CHUNK OATMEAL COOKIES

• Unsalted butter - soft butter adds incredible flavor and helps build some structure during the creaming step for crisp caramelized edges. Pull it out at least 2 hours before baking so it is softened to room temperature.
• Brown sugar - the molasses in brown sugar gives these cookies a toffee-like flavor. I use light brown sugar in this recipe, however either light or dark brown works well. If you use dark brown sugar, the cookies will have a darker color, richer flavor and be extra soft.
• Granulated sugar - this will help create those slightly crisp golden edges.
• Egg - one large egg provides just the right amount of moisture and structure for this cookie dough.
• Molasses - bit of molasses is my secret ingredient. It adds incredible rich complex sweetness and also keeps the cookies soft and chewy for days. It is a humectant which means it is an ingredient that binds moisture (similar to honey and corn syrup).

• Pure vanilla extract - good vanilla is absolutely essential to making delicious cookies. I like this Madagascar Bourbon Vanilla extract.
• All-purpose flour - I always use unbleached flour to make cookies. If you use bleached flour, the cookies will be cakier and they will not spread out as much.
• Rolled oats - this recipe is designed to use regular large flake old fashioned rolled oats. Rolled oats contribute lovely texture.
• Baking soda - it gives the right amount of spread and also helps with browning.
• Raisins - you can use golden raisins, sultanas or Thompson raisins. Just make sure they are soft and fresh.

STEP BY STEP INSTRUCTIONS

• STEP 1). Cream butter and sugar. Combine butter with both sugars in a large bowl and mix with an electric hand mixer on medium speed until smooth and a bit fluffy. I usually mix by hand with a large wide rubber spatula using the "creaming" method, spreading the butter and sugar back and forth around the bowl until the mixture looks like fluffy wet sand.
• STEP 2). Mix in egg. Mix in egg until well combined, then mix in molasses and vanilla.
• STEP 3). Add dry ingredients. Add the oats with baking soda, cinnamon and salt and mix it in evenly. Add flour and fold it in until just combined, then fold in raisins.
• STEP 4). Chill the dough. Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1 hour.
• STEP 5). Bake. Use a 1.25 oz scoop to portion dough and roll into smooth balls and place them on prepared baking sheets spacing them 2 inches apart. Do not flatten dough balls. Bake for 10-13 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.

EXPERT BAKING TIPS

• Measure the flour accurately to ensure you get the right texture. Too much flour will makes them dry and crumbly, and too little will cause them to spread excessively. Using just the right amount of flour is what will make these cookies taste great too.
• Don't over mix the butter and sugar. Incorporating a lot of air at this stage will make these cookies more crisp than chewy. I prefer making the dough by hand so I can control this better.
• Use a trigger-release ice cream scoop to portion these cookies for even baking.
• Bake at 375 degrees F for thicker cookies. If you prefer tall, thick cookies, then you can bake these at 375 degrees F for 8-10 minutes. This will control the spread so that the edges set faster and the centers will be soft (almost a little gooey) and chewy. At 350 degrees F they will spread a bit more and be wider also with a chewy texture all the way through.
• Do not over-bake. These cookies are ready when the edges are golden and the centers look just a tad wet. The will continue to set as they cool on the hot baking tray.
• Cool the baked cookies on the baking sheet for 2-3 minutes before transferring them. They are delicate while still warm so they need a few minutes to set up.

RECIPE FAQ

If you love oats, check out these recipes:

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Molasses Dark Chocolate Chunk Oatmeal Cookies

Christina Marsigliese, Food Scientist MSc.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Chill Time 1 hour hr

Servings 16 cookies

Ingredients

  

• ½ cup (113g) unsalted butter, softened
• ½ cup (110g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg, at room temperature
• 1 tablespoon (15ml) light (fancy) molasses
• 1 teaspoon (5ml) pure vanilla extract
• 1 cup (142g) all purpose flour
• 1 ⅓ cups (135g) rolled oats
• ½ - 1 teaspoon ground cinnamon (depending on your preference)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup (45g) raisins or dried cranberries
• ⅓ cup (35g) chopped raw walnuts
• ½ cup (65g) dark chocolate (55-70% cocoa),  coarsely chopped into chunks plus extra for topping (I also love this bittersweet chocolate block)

Instructions

 

• Combine flour, oats, cinnamon, baking soda and salt in a medium bowl and whisk to blend evenly.
• Combine butter, brown sugar and granulated sugar in a large bowl and mix it together using a wide rubber spatula until smooth, slightly pale and fluffy-looking. It will take 1-2 minutes. Mix in molasses until combined. Add egg and vanilla and mix well until evenly incorporated and smooth.
• Add in the flour mixture and mix until just combined with a few streaks of flour still remaining, then add raisins, walnuts and dark chocolate. Fold it all in until evenly distributed.
• Cover the bowl and refrigerate for 1 hour.
• Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
• Use a 1.25-oz cookie scoop to portion dough and place them at least 3 inches apart on prepared baking sheets. Bake for 10-13 minutes until very golden and still slightly soft in the middle. The cookies may look slightly under baked in the center but the edges will be deeply browned.
• Let cookies cool on the baking sheets over a wire rack for 5 minutes to set, then transfer cookies individually to the cooling rack to cool completely.