Kevin rarely likes sweets, so I was shocked when he came for a second helping of these cookies. Yields ~20 cookies.


1½ cup all-purpose flour (sub almond flour)
1 tsp cinnamon (optional)
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temperature (sub ghee or vegan butter)
1 cup packed brown sugar (sub brown coconut sugar)
½ cup granulated sugar (sub coconut sugar)
2 large eggs, at room temperature
1 Tbsp dark molasses
2 tsp pure vanilla extract
3 cup old fashioned whole rolled oats
1½ cup chocolate chips (I like Hu)


Preheat the oven to 375º. In a large bowl, loosely combine the all-purpose flour, cinnamon, baking soda, and salt using a whisk. In a standing mixer on medium-high, cream the butter, granulated sugar, and the packed brown sugar. Once creamed, add the molasses, vanilla, and eggs. Mix until just combined making sure the molasses don’t sink to the bottom. Now add the dry ingredient mixture and mix. Now add the oats and chocolate chips. The dough will be thick and heavy. Refrigerate the dough for 30-45 minutes at least, overnight if you plan ahead. Using a small ice cream scoop, scoop the cookies onto a parchment paper lined baking sheet keeping space between each cookie. Bake for 13-14 minutes until the cookies are lightly browned on the sides. Let them cool and then enjoy.
Recipe adapted from Sally’s Baking Addiction