These soft, thick, and chewy Oatmeal Chocolate Chip Cookies are made with a sneaky secret ingredient for the BEST flavor and texture. My recipe makes 24 large cookies and can be made in advance. Includes a how-to video!
The Ultimate Oatmeal Chocolate Chip Cookies
There are few things that can’t be improved by the addition of chocolate. While I already have a pretty fantastic (in my humble opinion) recipe for oatmeal cookies, this space was sorely missing a standalone oatmeal chocolate chip cookie recipe.
While, sure, you can just toss some chocolate chips into my classic recipe (and I include instructions over there on how to do so), I felt this standalone recipe needed a bit more pizzaz, so I borrowed a critical secret ingredient from my chocolate chip cookies. Can you guess what it is?
Maple syrup! Just a few tablespoons enhance the flavor and add to the chewiness of the cookies WITHOUT actually making them taste like maple syrup. Everyone will be wondering what makes these cookies so good, but only you will know 😉
Why use my recipe:
- Uses simple pantry staples.
- Strikes just the right balance between oatmeal and chocolate chip cookies.
- Makes large cookies, just like a bakery!
- Can be made in advance.
- Super soft and chewy results!
What You Need
Several carefully selected ingredients come together to make these oatmeal cookies:
- Butter. I use unsalted butter to have maximum control over the flavor of my cookies. You can read more about this in my salted vs unsalted butter post.
- Sugar. Using more brown than granulated sugar makes for mega-soft and chewy cookies. 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.
- Maple syrup. If you don’t have maple syrup on hand, I suggest you make my classic oatmeal cookie recipe instead and just add chocolate chips (there are notes in the recipe on how to do so).
- Ground cinnamon. This is optional, but I love the subtle, festive depth of flavor that it adds.
- Old-fashioned oats. Use old fashioned oats, not “quick” or instant oats. Old fashioned oats gives you chewier and heartier cookies.
SAM’S TIP: I know that some people are maple syrup purists, but I’ve made these oatmeal cookies with both pure maple syrup and with pancake syrup and either will work perfectly fine here.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Oatmeal Chocolate Chip Cookies
- Cream the butter – Beat the butter until creamy, then add the sugars and mix well.
- Add the flavorings – Stir in the eggs, vanilla, and maple syrup.
- Stir in the dry ingredients – Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Add the mix-ins – Stir in the oats and chocolate chips until combined.
- Cover and chill – Cover with plastic and chill for at least 30 minutes.
- Scoop and bake – Drop 2 tablespoon-sized scoops onto a parchment lined baking sheet and bake for 12-13 minutes.
- Enjoy! Let the cookies cool completely on their baking sheets before enjoying.
SAM’S TIP: 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.
Frequently Asked Questions
Absolutely! You can substitute an equal amount of raisins for the chocolate chips, or you can make my oatmeal raisin cookies instead.
Yes! If you’d like to freeze before baking, check out my how to freeze cookie dough post for instructions. If you’d like to freeze after baking, simply wrap well and store in an airtight container or ziploc bag for up to 3 months.
The most likely reason for hard, dry oatmeal cookies is over-baking or over-measuring your flour. Make sure to take your cookies out of the oven when they are still a bit underdone in the middle; this will allow them to finish cooking outside the oven on their baking sheets for soft and chewy results!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter, softened to room temperature (216g)
- 1 cup dark brown sugar, firmly packed (200g)
- ½ cup sugar (100g)
- 2 large eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 Tablespoons maple syrup (real maple syrup or pancake syrup will work)
- 1 ¾ cup + 2 Tablespoons all-purpose flour (230g)
- 1 Tablespoon cornstarch cornflour in UK
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ 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
- Place butter in large bowl and beat with an electric mixer (alternatively you can use a stand mixer) until creamy.1 cup unsalted butter, softened to room temperature
- Add brown sugar and granulated sugar and beat until thoroughly combined.1 cup dark brown sugar, firmly packed, ½ cup sugar
- Add eggs and egg yolk, vanilla extract, and maple syrup and stir until well-combined.2 large eggs, 1 ½ teaspoon vanilla extract, 2 Tablespoons maple syrup
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.1 ¾ cup + 2 Tablespoons all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon baking soda, ¾ teaspoon salt, ¾ teaspoon cinnamon
- With mixer on low speed, gradually add flour mixture to the butter mixture until ingredients are completely combined.
- Add oats and chocolate chips, stirring until thoroughly combined.3 cups old fashioned rolled oats, 2 cups chocolate chips
- Cover bowl with plastic wrap and transfer cookie dough to refrigerator. Chill for at least 30 minutes¹.
- Preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
- Once dough has chilled, drop cookie dough by rounded 2 Tablespoon-sized scoops onto parchment paper, spacing cookies at least 2" apart.
- Bake on 350F (175C) for 12-13 minutes (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 completely on cookie sheet before enjoying.
Video noteIn the video I call for 1 egg and 1 egg yolk. I’ve since updated the recipe and prefer it to be made with 2 whole eggs. It will still be good the other way! I just prefer it now with 2 eggs.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published 01/19/2018. Post has been updated to include more information, photos, and an instructional video on 09/18/2019.