Oatmeal Chocolate Chip Cookies
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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!
Love oats and chocolate? Try my cowboy cookies or my oatmeal cookie bars!
Enjoy!
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
Equipment
Ingredients
- 1 cup (216 g) unsalted butter, softened to room temperature
- 1 cup (200 g) dark brown sugar, firmly packed
- ½ cup (100 g) sugar
- 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 (230 g) all-purpose flour
- 1 Tablespoon cornstarch, cornflour in UK
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon cinnamon, optional
- 3 cups (285 g) old fashioned rolled oats
- 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.1 cup (216 g) unsalted butter, softened to room temperature
- Add brown sugar and granulated sugar and beat until thoroughly combined.1 cup (200 g) dark brown sugar, firmly packed, ½ cup (100 g) 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 (230 g) 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 (285 g) 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.
Notes
Video note
In 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
Hi! I’m new to cooking and baking and I am confused on the calories per cookie for this recipe! I’m not sure what 332kcal means. I love these cookies and was wanting to add them to my calorie counting app! Thanks!
Hi Jon! It shows as Kcal, but it is the same thing as a calorie, so they are 332 calories per cookie. 🙂
Okay weird question, but could the chocolate chips be substituted for raisins?
Hi Emma! That would work just fine! 🙂
Hi there!
I made these yesterday as my older brother was visiting, he ate five while he was visiting and took seven home with him. He’s lucky he has a super high metabolism! Lol!! He claimed that he ‘hadn’t had homemade cookies in decades’, but I think we all know the truth!! I, however, cut the maple syrup in half and did not chill them. They turned out as perfection, (like usual with your recipes)! Thank you!!
😂😂😂 my husband does the same thing! I am so glad everyone enjoyed them. 😊
Perfect recipe as always! Sam you are officially my go-to girl for recipes!! My husband wanted Oatmeal Scotchies so I went straight to your site – found this recipe – swapped out the chocolate chips for butterscotch chips and they were amazing!! Thank You!! 🙂
Thank you so much! ☺️ I appreciate you taking the time to let me know, and most importantly I am glad you enjoyed the cookies.
Whenever I find a recipe on pinterest I read and evaluate every comment before I decide to make a recipe. I also wonder if the people commenting are friends..lol. I assure you I do know this amazing lady but I do know that these cookies are AMAZING! I just made these, exactly as written and they are to die for. Thank you for sharing your wonderful recipe.
Thank you for the kind feedback Suzanne! I am so glad you enjoyed them! 😃
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!!
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 🙂
I’m a guy who has not done much baking in the past. I always found it too complicated and time consuming. But since finding your site, I have been a baking fiend! Your recipes are easy to follow, and the results are always delicious. My only gripe: my pants are a little more snug these days. But I can’t blame that entirely on the cookies… or can I?
Oh, and these oatmeal cookies are awesome! Thanks for the tips about cool baking sheets. I had no idea.
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!
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!! 🙂
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.
Your comment just made my day, I am SO thrilled to hear that you enjoyed the cookies so much, Vicki!! Thank you for commenting!!
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 🙂
hey girl- these cookies look amazing! Y’all have a great weekend!
Love chewy, oatmeal chocolate chip cookies! Can’t wait to try them this weekend. BTW, your chocolate chip muffin recipe is the absolute best! They have become a staple 🙂 I also made your banana crumb muffins – delish!
Another winner, Sam!! I don’t know what I did before I had your recipes, they are the best!!
Sam — these cookies look scrumptious, and I am looking forward to trying this recipe. Have a great weekend!
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.
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.