Makes approximately 24 cookies
If you want to make larger or smaller cookies, feel free - just remember to adjust your baking time.
1 ½ cups old-fashioned rolled oats
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ - ½ teaspoon cinnamon, espresso powder or black pepper, optional
Large pinch of salt
1 stick unsalted butter, room temperature
½ cup granulated sugar
2 tablespoons molasses
1 large egg
2 teaspoons vanilla extract
1 cup chocolate chips, nuts or other favorite add-ins
Heat oven to 350°F.
In a large bowl stir together oats, flour, baking powder, baking soda, cinnamon, and salt.
In another bowl cream butter and sugar and molasses until light and fluffy, about 5 minutes. Scrape down with a rubber spatula and then add in egg and vanilla, and stir until combined. Add in flour mixture and mix until just combined. Stir in chocolate chips
Scoop dough or round into approximately 2 tablespoons and place about 2 inches apart onto a baking sheet lined with parchment paper, top with another piece of parchment, place another baking tray on top and flatten cookies; remove tray and parchment. Bake until just set and slightly soft in the center for soft cookies, about 8 minutes. Remove from the oven and cool cookies on a baking sheet for 1 minute and transfer to racks to cool completely.