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.
Jon says
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!
Sam says
Hi Jon! It shows as Kcal, but it is the same thing as a calorie, so they are 332 calories per cookie. 🙂
Emma says
Okay weird question, but could the chocolate chips be substituted for raisins?
Sam says
Hi Emma! That would work just fine! 🙂
Selah says
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!!
Sam says
😂😂😂 my husband does the same thing! I am so glad everyone enjoyed them. 😊
Monica says
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!! 🙂
Sam says
Thank you so much! ☺️ I appreciate you taking the time to let me know, and most importantly I am glad you enjoyed the cookies.
Suzanne says
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.
Sam says
Thank you for the kind feedback Suzanne! I am so glad you enjoyed them! 😃
Kristen says
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!!
Sam says
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 🙂
David says
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.
kelly hughes says
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!
Sam says
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!! 🙂
Vicki Skonieczny says
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.
Sam says
Your comment just made my day, I am SO thrilled to hear that you enjoyed the cookies so much, Vicki!! Thank you for commenting!!
Mikaru86 says
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 🙂
shawnna griffin says
hey girl- these cookies look amazing! Y’all have a great weekend!
Annette says
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!
Laura S. says
Another winner, Sam!! I don’t know what I did before I had your recipes, they are the best!!
Valerie L. says
Sam — these cookies look scrumptious, and I am looking forward to trying this recipe. Have a great weekend!
Fran Swisher says
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.
Jean Gray says
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.