These chewy oatmeal chocolate chunk cookies are a delightful twist on the classic recipe, offering a perfect balance of sweetness and texture.
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, brown sugar, granulated sugar, and molasses until smooth and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg and vanilla to the creamed mixture and beat until fully incorporated.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the flour, oats, baking powder, salt, and cinnamon.
Whisking aerates the dry ingredients for a lighter cookie.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Avoid overmixing to keep the cookies tender.
Fold in the chopped dark chocolate by hand using a spatula.
Folding by hand ensures the chocolate is evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking tray, spacing them apart. Flatten slightly.
Using a cookie scoop ensures uniform sizes for even baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Rotate the tray halfway through baking for even cooking.
Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the tray helps the cookies set properly.
Serve the cookies with your favorite beverage and enjoy!
Pair with a glass of milk or coffee for a classic treat.
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