Oatmeal Chocolate Chip Cookies

Servings: large cookies

1 1/2 cups butter at room temperature for 30 minutes I use salted butter.
3 cups sugar
2 tablespoons molasses
4 eggs
2 teaspoon vanilla bean paste or vanilla extract
4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups oats + 2 tablespoons for topping cookies not quick oats. I use quaker old fashioned oats
2 cups mini chocolate chips reserve 3 tablespoons for topping cookies.

Preheat oven to 350°
In large mixer bowl beat butter with sugar until well mixed.
Add in molasses, eggs, and vanilla and mix on medium.
Mix in flour, baking soda, salt, and oats on medium until well combined.
On low add in mini chips and combine.
Use a 3 tablespoon scoop, and place 6 cookies on each parchment-lined baking sheet.
Bake for 15 minutes, the cookies will be golden in color, and slightly puffy, they will flatten out as they cool and finish cooking on the baking sheets.
This will ensure a chewy cookie inside without over baking the outside of the cookies.
A minute or two extra will make a dryer cookie, so keep an eye on your oven if your oven runs hot adjust accordingly. if you're unsure how well your oven will bake large cookies, bake 2 cookies at first and test the timing.
Allow cookies to cool on baking sheets.