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.
Brittini (Portland, OR) says
Chocolate chip oatmeal cookies have always been my absolute favorite, UNTIL I had your worst chocolate chip cookies, so when I saw this recipe I had it flagging in my inbox for weeks!
Finally made them tonight and I couldn’t stop eating the dough let alone the final product! Yummmmmmy thanks again for another fabulous recipe!
Sugar Spun Run says
Brittini, thank you so much! I am so glad that you are a fan of my WORST Chocolate Chip Cookies and enjoyed the Oatmeal Chocolate Chip Cookies as well. Thanks for commenting. 🙂
Candi says
In the video you use one large egg and one egg yolk but in the recipe instructions it says two whole eggs. It never mentions using just the egg yolk. Is that a mistake or was the recipe updated?
Sugar Spun Run says
Hello, Candi! You will want to add 1 Large Egg and 1 Large Egg Yolk to the recipe. I hope that you enjoy the oatmeal chocolate chip cookies. 🙂
Kathryn says
These were dynamite! Made them on a recent cold, rainy day (my kind of day for baking) and they turned out perfectly. I loved them, my folks loved them, and my nephew and his friends gobbled them down. Best oatmeal chocolate chip cookies I’ve ever made. Thank you!!
Sugar Spun Run says
Baking on a cold day is my favorite too! Thanks so much, Kathryn! I am so glad that the oatmeal chocolate chips were such a hit! Enjoy! 🙂
Hope Walker says
I made these this weekend! and they were fantastic!! I shook up the recipe a little with a combination of dark chocolate chips white chips and some craisins. They were the hit of the weekend!
Sugar Spun Run says
Thank you so much, Hope! I am so glad that the Oatmeal Cookies were a hit! 🙂
Larry D Akins says
I thank these cookies was so delicious!!
Sugar Spun Run says
Thank you so much, Larry! I am glad you enjoyed the oatmeal cookies! 🙂
Cheryl says
Very good but would prefer a little less oats. Wonder if they would spread too much if I cut the oats to 2 or 2.5 cups.
Sugar Spun Run says
Hello, Cheryl! I’m sorry that this recipe has too many oats for your taste. You can reduce it some and they should be fine. 🙂
Michelle says
Absolutely delicious ! I did follow exactly but added some coconut to make these over the top delicious! I am hoping you share with us a picture of your bump and a tidbit of updates . How many weeks now how your feeling etc. girl/boy name
Sugar Spun Run says
I am so happy that you enjoyed the Oatmeal Chocolate Chip Cookies, Michelle! I am feeling great, thank you for asking. I will share a baby bump soon. 🙂
Mary J Danner says
Good morning. I have found when making your recipes for cookies, they typically seem dry. It leads me to think it is the cornstarch. Is there a certain type of cornstarch that you use?
Thank you 🙂
Sam says
Hi Mary! I am so sorry this is happening. I don’t think the cornstarch is the issue here. I use Argo brand cornstarch. Are you measuring the flour with weights? It is very easy to have too much flour if you don’t use weights. They would get a little tough if there was too much flour. I hope this helps. 🙂
Bonnie Cramer says
Wish you would include a picture with the print out recipe. I always look at the picture to decide what recipe I like.
Sam says
Hi Bonnie! I just added it for you. 🙂
Jesse says
Can’t wait to try this one out. The Hubby looovveess oatmeal cookies and I loooovveee choc. chip, so the best of both worlds! Thanks for sharing and YES please do a video/post of the new kitchen. I’m thinking of eventually re-doing my own kitchen (one day…but not too soon…need to save a few more pennies : ). Hope you and the lil bundle are both doing well. Oh, also Zach and Penny : }
Sam says
Thank you so much, Jesse! I hope everyone loves these cookies. I will try to make a post of the kitchen soon. 🙂
Bitsie says
Hello Sam, Bitsie from Wales here again! Sorry to always ask the same questions…. How much do the chocolate drops weigh? American cup sizes are different from UK cups and as I like to be accurate and follow recipes exactly the first time that I make anything and I don’t have any US cups…….
Thank you again for your great recipes,
Bitsie
Sam says
Hi Bitsie! I’m so sorry I missed that. I will be sure to update it. 1 cup of chocolate chips is 170 grams so you will need 340 grams here. 🙂
Cheryl says
Always love to look at people’s kitchens! I look at “for sale” listings just to see the kitchen.
Sam says
I do the same thing! It’s my favorite part of the house. I’ll see if I can get some good pictures for a post. 🙂
Shashika says
The cookies was divine my grandkids really enjoyed thanks so very much
Sam says
Thank you so much, Shashika! I am so glad everyone enjoyed the cookies so much. 🙂
Teri says
These cookies are delicious! I left out the white sugar and they were still sweet enough for me.
Sam says
So glad to hear you enjoyed, Teri!! Thank you so much for commenting! 🙂