Soft, thick, and chewy oatmeal chocolate chip cookies. These cookies are made with dark brown sugar, a hint of maple syrup (trust me, it’s good!) and plenty of semisweet chocolate chips!
There are few things, especially in my world of sugary baked goods, that can’t be improved by the addition of chocolate.
That was my thought, anyway, when I decided to start developing this oatmeal chocolate chip cookie recipe. I already have a great oatmeal cookie recipe, so I wasn’t sure that this variation was even necessary on the blog, but I get a lot of e-mails asking me if I specifically have an oatmeal cookie recipe that uses chocolate chips, so I finally decided that this post was warranted. Apparently you guys are as big of chocolate fans as I am. ❤️
While I used my original oatmeal cookie recipe for the base of these oatmeal chocolate chip cookies, I also made a handful of changes to make this recipe extra soft and extra chewy, and extra hospitable to the addition of chocolate chips.
I took some cues from my “worst ever” chocolate chip cookie recipe and decided to play around with the addition of maple syrup, and was so happy with how they turned out.
The whole recipe only uses two Tablespoons of syrup, and while it does not give the cookies a strong maple flavor, it does enhance the flavor and add to the chewiness of the cookies and is so worth including!
I have some tips below on how to make these oatmeal chocolate chip cookies come out perfectly every time. I’ve been including this “tips” section in a lot of my recipe posts where I think it might be useful. Do you find the tips to be helpful? I’d love to know your thoughts.
Tips for Perfect Oatmeal Chocolate Chip Cookies
- This recipe calls for maple syrup and it helps make the cookies nice and chewy and gives them a great flavor. I know that some people are maple syrup purists, but I’ve made these cookies with both pure maple syrup and with faux pancake syrup and can vouch that either will work perfectly fine here.
- If you don’t have maple syrup on hand, you can try making my classic oatmeal cookie recipe instead and just add chocolate chips (there are notes in the recipe on how to do so).
- I prefer to use dark brown sugar for the best flavor, but you can substitute light brown sugar if you don’t have dark on hand.
- Use old fashioned oats (not “quick” or instant oats) for these oatmeal chocolate chip cookies. Using old fashioned oats gives you cookies that will be chewier and heartier.
- Never place cookie dough on a hot cookie sheet. The dough will start to melt before the cookies even make it into the oven and your cookies will spread much more than they are supposed to.
How to Make Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter, softened to room temperature 216g
- 1 cup dark brown sugar, tightly packed 200g
- 1/2 cup sugar 100g
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 2 Tablespoons maple syrup (real maple syrup or pancake syrup would work)
- 1 3/4 cup + 2 Tablespoons all-purpose flour 230g
- 1 Tablespoon cornstarch cornflour in UK
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon optional
- 3 cups old fashioned rolled oats 285g
- 2 cups chocolate chips I prefer semisweet or dark, but milk or even white chocolate chips would work, depending on your preference
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract and maple syrup.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in oats until completely combined and then stir in chocolate chips.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
- Bake on 350F (175C) for 12-13 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool for 5-10 minutes on cookie sheet before transferring to cooling rack to cool completely.