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!
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Oatmeal Chocolate Chip Cookies
September 18, 2019 By Sam 116 Comments (Edit)
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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 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
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
Recommended Equipment
Instructions
- Place butter in large bowl and beat with an electric mixer (alternatively you can use a stand mixer) until creamy.1 cup unsalted butter, softened to room temperature
- Add brown sugar and granulated sugar and beat until thoroughly combined.1 cup dark brown sugar, firmly packed, ½ cup sugar
- Add eggs, 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 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 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
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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.
JOYRITA LEBLANC GONZALES
I HAVE ALREADY MADE YOU “NO BAKE COOKIES”, BUT WONDERING IF I COULD ADD RAISINS AND NUTS TO THE RECIPE. WOULD IT CHANGE OR RUIN THE COOKIE?
Sugar Spun Run
Hi, Joyrita! I think that will be fine. Let me know how it turns out. 🙂
Brittini (Portland, OR)
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
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
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
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
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
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
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
Thank you so much, Hope! I am so glad that the Oatmeal Cookies were a hit! 🙂
Larry D Akins
I thank these cookies was so delicious!!
Sugar Spun Run
Thank you so much, Larry! I am glad you enjoyed the oatmeal cookies! 🙂
Cheryl
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
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
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
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
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
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
Wish you would include a picture with the print out recipe. I always look at the picture to decide what recipe I like.
Sam
Hi Bonnie! I just added it for you. 🙂
Jesse
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
Thank you so much, Jesse! I hope everyone loves these cookies. I will try to make a post of the kitchen soon. 🙂
Bitsie
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
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
Always love to look at people’s kitchens! I look at “for sale” listings just to see the kitchen.
Sam
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
The cookies was divine my grandkids really enjoyed thanks so very much
Sam
Thank you so much, Shashika! I am so glad everyone enjoyed the cookies so much. 🙂
Teri
These cookies are delicious! I left out the white sugar and they were still sweet enough for me.
Sam
So glad to hear you enjoyed, Teri!! Thank you so much for commenting! 🙂