This recipe makes 8 GIANT cookies.
1 stick butter at room temperature
1/2 cup brown sugar, do not pack
1/4 cup white sugar
1 tablespoon molasses
3/4 cup flour
1 1/2 cups rolled oats (not quick oats)
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cornstarch
1 1/2 cup dark chocolate chips (I used Ghiradelli)
Preheat the oven to 350° and line 2 sheet trays with parchment paper. In a small bowl, combine the flour, oats, cinnamon, baking soda, salt and cornstarch. Set aside.
In a large bowl with a hand mixer, cream together the butter, brown sugar, white sugar, egg and molasses until completely smooth. Add in the dry mixture and stir with a wooden spoon until evenly mixed. This mixture is thick so make sure you use something sturdy! Stir in the chocolate chips.
Portion cookie dough into 1/3 cup balls and roll in between palms to make round ball. This batter will make 8 big cookies. Place 4 cookie balls on each baking sheet. Bake 1 tray at a time. Bake for 15 minutes. Wait 5 minutes before removing from baking sheet. Transfer to wire rack to cool completely. Store in an airtight container.