Ingredients:
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) dark brown sugar (or light brown)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 Tablespoon (20g) dark molasses
1 and 2/3 cups (140g) old-fashioned rolled oats
1 cup (125g) all-purpose flour, careful not to over measure
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups add-ins (I used butterscotch morsels, chopped peanut butter M&Ms, and chocolate chunks)
Directions:
1. Cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute
2. Add the vanilla and molasses and mix on high until combined
3. In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together
4. Add to the wet ingredients and mix on low until combined. Fold in the add-ins. Dough will be thick. Chill the dough for at least 30 minutes in the refrigerator
5. Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats
6. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets and bake for 10-11 minutes until very lightly browned on the sides
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