Yield: 15 cookies
Active Time: 30 minutes
Total Time: 45 minutes
Ease of Preparation: Easy


  • 1 1/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon pink Himalayan salt
  • 1/2 teaspoon baking soda
  • 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon molasses
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1/4 cup dark chocolate chunks


Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment.

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

Add the butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until creamy, about 2 minutes. Add the brown and granulated sugars and beat until light and fluffy, about 4 minutes.

Add the egg, molasses and vanilla to the butter mixture and beat on medium speed until combined, about 3 minutes. Beat in the flour mixture by 1/2-cup scoopfuls and beat just until combined, about 1 minute more. Fold in the oats and chocolate chunks by hand.

Use an ice-cream scoop to scoop out the dough, placing 5 cookies on each prepared baking sheet. Leave space between the cookies because they will spread out. Bake until lightly golden around the edges (they will still look slightly underbaked in the centers), about 15 minutes. Transfer the baking sheets to wire racks and let the cookies cool completely.

Watch Tregaye's Way Saturdays at 12:30 p.m. ET/PT, or stream full episodes on the Watch OWN app.