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
- 1/2 cup sugar 100g
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 2 Tablespoons maple syrup (real maple syrup or pancake syrup will 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
- 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.
Video
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.
Amber in Compton says
These are the best dang oatmeal choc. chip cookies I’ve ever made. I had to make some substitutions, so I had to use carton real egg product and I only use cane and light brown sugar….but they turned out fabulous!! Soooooooo good!! Yummmmmy! Thank you sooooo much. These made my 3rd wknd of “isolation” so much better. 😀
Sugar Spun Run says
I am so glad that they turned out so well, Amber and you enjoyed them! Thank you for trying my recipe and for commenting. 🙂