I already have an Oatmeal Chocolate Chip Cookie recipe that I love, but I was still looking forward to trying the Baked Occasions version this week. This is a pretty standard cookie recipe, with a few exceptions:

• Instead of adding the rolled oats whole, you grind the majority of them up in a food processor first
• Interesting additions of cinnamon, molasses and bourbon
• Combination of butter + shortening // all-purpose flour + bread flour (which to be honest, I ignored because I didn’t have any shortening or bread flour at home)
• Rest period of 8 hours or overnight for the dough (I actually left mine in the fridge for a couple days)
• Sprinkle of flaky sea salt before baking

My only tip for this recipe, as for all cookie recipes that require chilling, is to scoop the dough BEFORE chilling, instead of after, as it always gets too hard for scooping after being in the fridge.

Overall, I liked these, and the cinnamon and molasses gave them just a hint of a gingerbread vibe. They were super chewy, but mine baked up a bit flat for my liking. The holiday we made these for is Teacher Appreciation Day, so I froze a bunch of cookies to deliver to some of my favourite teachers next time I see them.

You can find the recipe here!

More Baked Sunday Mornings here!