1-First, cream the softened butter and both sugars together using a hand or stand mixer until smooth, about 2 minutes. This step really mixes in that sweet goodness that makes the cookies so irresistible.

2-Next, add the eggs and mix on high until combined, about 1 minute, then scrape the bowl as needed before adding the vanilla extract and molasses. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt, then add this dry mixture to the wet ingredients and mix on low until combined. Beat in the oats and chopped chocolate on low speed until fully incorporated, creating a thick and sticky dough that’s packed with texture.

3-Chill the dough in the refrigerator for 30 to 60 minutes to help it hold shape during baking. Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Roll the dough into balls, about 1 and 1/2 tablespoons each, and place them 2 inches apart on the sheets. Bake for 11 to 12 minutes until the edges are lightly browned and the centers are soft, then let them cool on the sheet for 5 minutes before moving to a rack.