Video
Molasses Dark Chocolate Chunk Oatmeal 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.
