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!
Ultimate Oatmeal Chocolate Chip Cookies
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 at first. 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.
Ingredients for Chocolate Chip Oatmeal Cookies
- Butter. We use unsalted so we have maximum control over the flavor of the cookies. You can read more about this in my salted vs unsalted butter post.
- Sugar. A blend of granulated and dark brown, but heavier on the brown sugar. This makes mega-soft and chewy cookies. Seriously, just wait.
- Eggs
- Vanilla extract
- Maple syrup. Yes, maple syrup! More on this below!
- Flour. All purpose.
- Cornstarch. Another key ingredient for super soft cookies!
- Baking soda
- Salt
- Ground cinnamon. Optional, but I love it!
- Old-fashioned oats. More below on why I recommend old fashioned over quick oats.
- 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 these cookies 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.
Tips for Perfect Oatmeal Chocolate Chip Cookies
- 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!
More cookie recipes to love!
- Monster Cookies
- No-Bake Cookies
- Brown Butter Chocolate Chip Cookies
- Maple Brown Sugar Cookies
- Or check out even more of my favorite Cookie Recipes!
Let’s bake together! Follow me on my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature (216g)
- 1 cup dark brown sugar, firmly packed (200g)
- ½ cup sugar (100g)
- 2 large eggs
- 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
Instructions
- Place butter in large bowl and beat with an electric mixer (alternatively you can use a stand mixer) until creamy.
- Add brown sugar and granulated sugar and beat until thoroughly combined.
- Add eggs, vanilla extract, and maple syrup and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, salt, and 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.
- 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.
Notes
Nutrition
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.
Amanda
Hello!
Love your recipes!!!!
Can Raisins be used in place of the chocolate chips in this recipe?
Sam
Hi Amanda! Yes that will be fine, enjoy!
Elena
I absolutely loved making these cookies. My son and his friends devoured them!
Sam
I’m so glad everyone enjoyed them so much, Elena! 🙂
Debbie Phillips
I have made these cookies so many times, they are so delicious. I’ve even added a little shredded coconut and a few chopped pecans to make them like magic cookie bars!!! This recipe is a keeper!!!!
Sam
That sounds so tasty! I’m so glad you enjoyed them so much, Debbie! 🙂
Paige K
I just made these, I got too tired to finish baking them so I was able to leave the dough in the fridge until I could get back to them a few days later. They’re so chewy and good! I did 1 cup dark chocolate morsels and 1 cup mini semi-sweet chips.
I do have a question…the recipe calls for 2 eggs, but the video says 1 egg and 1 yolk. I did the 1 egg and 1 yolk since I assumed you were making it in real time…part of me feels like the 2 full eggs would have made them a little less dry?
Sam
Hi Paige! I’m so sorry for the confusion. If there’s ever a discrepancy it’s always best to go with the written recipe. Sometimes I don’t catch errors in the videos. I’m glad you still enjoyed them. 🙂
Terry
Before I bake these delish sounding cookies, I wanted to ask you if I could use a sugar substitute (I’m diabetic).
Sam
Hi Terry! I haven’t tried it but I think it could work. Enjoy! 🙂
Emma
HOLY COW THESE ARE SO!!! GOOD!!!!
I am a tough cookie critic (will literally scrutinize every detail to find the perfect cookie) and these are my new favorite cookies! They strike the perfect balance between sweet, buttery and oaty. The bit of maple syrup – chef’s kiss.
I didn’t have cornstarch so just omitted it, and I weighed the rest of my ingredients. They came out perfectly. They baked up even yummier after a night in the fridge. Jesus they were so good. If you are trying to decide on an oatmeal cc cookie recipe, stop searching and just follow this to a T!!!
Sam
Thank you for this sweet review, Emma!! 🙂
Maryann
They are the best 👌 ❤ 💓 💕
Sam
I am so glad you enjoyed them so much, Maryann! 🙂
Maryann
Do you have a receipt with Almond paste?
Thx
Sam
Unfortunately I do not. 🙁
Ann
I’ve made this more than a hundred times and it still gets wiped out within 5 minutes of setting it on the table! Is there any way that i can halve the sugar in the recipe and still end up with the same consistency?
Sam
Hi Ann! I haven’t tried it. They should still turn out but you will definitely lose a lot of flavor. 🙂
Carole Carretta
Why is your recipe for plan oatmeal cookies, not this one minus the chocolate chips?
Sam
Hi Carole! Here is my classic oatmeal cookie recipe. Enjoy! 🙂