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Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). With the mixer running on low speed, beat in the oats and both types of chocolate chips. Add the dry ingredients to the wet ingredients and mix on low until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. 1 and 3/4 cups semi-sweet chocolate chips 3 cups (240g) old-fashioned whole rolled oats 1 Tablespoon unsulphured or dark molasses 1 cup (200g) packed light or dark brown sugar 1 cup (2 sticks 230g) unsalted butter, softened to room temperature Play community-made mods through Steam workshop.Cloud saving (no more deleting cookies by accident).

