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📜Requirements

Medium Bowl

Large Bowl

Parchment paper or silicone baking mats if you’re an overachiever

🥣Ingredients

Cup and a half – all-purpose flour (spoon and level it)

Ground Cinnamon – one teaspoon if you’re feeling like a baller (not really needed but it’s your funeral Mr/Ms Beetus)

Baking soda – one teaspoon

Salt – three quarters of a teaspoon

Butter (unsalted, room temperature) – 1 cup

Brown Sugar – 1 cup light or dark brown will do, we respect all color here

Granulated Sugar – half cup

Eggs – 2 of ‘em at room temperature (yeah, we KNOW they can be expensive, just make sure they’re fresh)

Molasses – One tablespoon will do it, unsulphured or dark (no blackstrap)

Pure Vanilla Extract – Two teaspoons, just like Wesley Willis would’a wanted

Oats – 3 cups of old fashioned whole rolled oats

Chocolate chips – One and three quarter cups

Sea salt – just a little bit on top after baking is done

📚Instructions

Whisk the flour, cinnamon, baking soda and salt together in the medium bowl.

Take the large bowl and use a mixer to beat the butter, brown sugar, and granulated sugar together on medium-high speed until SUPER creamy after a few minutes. Add the eggs, molasses, and vanilla and beat it on high (huh huh) until combined for a minute. Scrape the sides and bottom of the bowl and beat again to combine.

Add the dry stuff to the wet stuff on low until combined. Beat in the oats and chocolate chips. It should be thick and sticky.

Cover and put the dough in the fridge for at least 45 minutes and buy some more crap on forschmucks.net. If you go on a complete spending bender you can leave it in there for up to four days, but if you forget about it and come back for hours, leave it at room temperature for half an hour before rolling and baking because the dough will be firm (huh huh).

Preheat your oven to 350°F. Put parchment paper on your baking sheets or use silicon baking mats and place them aside.

Use a medium cookie scoop to take 2 Tablespoons of dough per cookie 3 inches apart on the baking sheets. Bake for about 13 or 14 minutes until lightly brown on the sides. The centers will look soft and irresistible if you did it right, schmuck.

Take that sugary bliss out of the oven and let it cool for at least five minutes before you gorge yourself, er transfer to a cooling rack to completely cool. Can’t hurt to add a few more chocolate chips on top for real chocoholics and add some sea salt, but those do make it more awesome.

They should stay fresh at room temperature for up to a week, but we both know you’ll devour them in less than three days. Proud of your cooking prowess? Post on social and we’ll permit you to bask in our eternal sunshine.