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.
Enjoy!
How to Make Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
A soft and chewy recipe for oatmeal chocolate chip cookies.
From SugarSpunRun.com
Ingredients
- 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
Instructions
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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).
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Add eggs, one at a time, beating until combined.
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Stir in vanilla extract and maple syrup.
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In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
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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.
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Gradually stir in oats until completely combined and then stir in chocolate chips.
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Chill dough in refrigerator for 30 minutes.
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Preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
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Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
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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).
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Allow cookies to cool for 5-10 minutes on cookie sheet before transferring to cooling rack to cool completely.
Fran Swisher says
I can’t wait to try these. I discovered the value of cold cookie sheets years ago but it took awhile to find how to get there. And, yes, I even tried laying the hot sheet on the snow! Here’s what I do now:
I line my sheets with parchment paper. When I remove the cookies from the oven I slide the paper onto the counter to cool. The hot pan is placed on a rack to cool. And here’s the secret. I place an ice-filled pan(s) on top of the hot sheet. While the sheet is cooling I remove the baked cookies to another rack to finish cooling and reload the parchment sheet with the next batch ready to bake. When it’s time to bake that batch, I slide the paper onto the now cold sheet and pop it into the oven. And start the whole process over again. It works like clockwork for me. I use 2 pans and 2 pieces of parchment per batch of cookies. I only bake one sheet at a time for even baking. If I had a convection oven I might add a 3rd pan/sheet to the process.
Jean Gray says
Sam,
Thank you for that tip. I also use parchment paper, and use two pans but my pan never cools fast enough. I will try your process and see how I like it. Thank you again.
Valerie L. says
Sam — these cookies look scrumptious, and I am looking forward to trying this recipe. Have a great weekend!
Laura S. says
Another winner, Sam!! I don’t know what I did before I had your recipes, they are the best!!
shawnna griffin says
hey girl- these cookies look amazing! Y’all have a great weekend!
Mikaru86 says
Those look great. I tried the regular oatmeal cookies a couple of times, including one time where I dipped them in chocolate: https://i.imgur.com/2T5WTfb.jpg But I’ve never tried them with chocolate chips in the dough, so I have to try this recipe some time.
Btw, the little tips section is very helpful. Please keep it up 🙂
Vicki Skonieczny says
Just ate one of these babies fresh out of the oven. This cookie is so moist and chewy. I have used the same oatmeal cookie recipe for almost 30 years. Well, that one is in the trash. This is my new go-to. Fabulous cookie. I am new to your blog and this is the first recipe I have made. I will now be a frequent visitor to your site. Thanks for sharing this amazing recipe.
Sam says
Your comment just made my day, I am SO thrilled to hear that you enjoyed the cookies so much, Vicki!! Thank you for commenting!!
kelly hughes says
Yes, keep your tips section coming. I know that whatever recipe I make of yours is going to turn out really special! Thanks for doing all the hard work for us:) Love this recipe and cant wait to try it!
Sam says
I’m not sure why I’m just now seeing this comment but I am so glad you enjoy the tips! Thank you for following along, and for commenting, Kelly!! 🙂
Kristen says
I just made these and they turned out perfectly! I love that you put the weight of the ingredients with your recipes…so much easier to measure and ensures that we get the same result as you do every time! I love your blog…keep the recipes coming!!
Sam says
I’m so glad you enjoyed them, Kristen! And glad the weights are helpful! I resisted using weights for so long but it really is much easier!
Thank you for commenting 🙂