Oatmeal Chocolate Chip Cookies
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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.
It was a hit. We love our cookies chewy and this is perfect. I now regret learning about your website. I normally don’t like pop outs on my screen. I welcome yours =). It’s a friendly reminder what I need to try next. We started with “worst” chocolate chip cookie, this is our 2nd. Didn’t leave rating on that, but I feel guilty for enjoying this too and not say anything. =)
I am so glad everyone enjoyed them so much, Marion! I am so glad you enjoy the website so much. Happy baking! 🙂
Forgot to rate! Reposting my comment 😜
These are the BEST WORST chocolate chip cookies I’ve ever made/eaten!!! Thank you for coming up with such a clever post title, I never would have clicked and found these (or your lovely site) among the plethora of other recipes for the “best” – Genius marketing !!! Congrats!
Thank you so much, Kathy! I am so glad you hated them! 😉
Can I freeze the dough balls to bake at a later time?
Yes! Usually the cookies need an extra minute or so in the oven when baked from frozen, but the dough freezes well. Enjoy, Beth! 🙂
In LOVE!! These are hands down THE best, chewiest oatmeal chip cookies I’ve ever had! We like to substitute the chocolate chips for butterscotch chips. Game changer!! Such buttery goodness! We also favor the dark brown sugar for its rich taste and ultimate chewiness. We’ve baked a few dozen now and have handed them out as care pkgs to our friends and family.
I am so glad you enjoyed them so much, Shyla! 🙂
Planning to make this recipe! But I don’t have maple syrup. Can I substitute flavored honey?
That should work just fine. 🙂
Tried this! But it came out soft and flat 🙁 I didn’t know where I went wrong, followed the instructions thoroughly.
Hi Lily! If your butter was too soft and melty this could cause this to happen. You want it to be soft but not super soft here. 🙂
Hi, I’ve been planning to make these cookies later but I don’t have chocolate chips. I have a chocolate bar instead. Would it be okay if I used chocolate chunks?
Hi Kristina! That should work just fine. 🙂
I’ve baked a lot of cookies in my life, and this is one of the best recipes I’ve ever made!
I am so glad you enjoyed them so much, Susan! 🙂
These are great, thanks so much [oats make them feel healthy lol].
I am so glad that you enjoyed them, Felicia! Thank you for trying my recipe. 🙂
These cookies look delicious! Can you substitute raisins for the 2 cups of chocolate chips?
Thanks, Kathy! Yes, absolutely! Enjoy! 🙂
OMG these are so so so good I love them I didn’t have 2 cups semi-sweet chips so I did 1 cup semi and 1 cup milk chocolate. I gave some to my sister and then I told her I was never making them again because I could not stop eating them, but that did not stop me from going to the store to make sure I could make them again… I will be making many more lots more. Good job on the recipe and keeping them moist and soft.
I am so glad that the cookies were such a hit, Carmen and after a quick run to the store, you’re ready for round two! lol. Thanks so much for trying my recipe and for commenting. 🙂
My husband used off all the cornstarch on a science experiment with our kids. Which didn’t even work!! Grrr smh. Can these (or any of your other cookies that call for cornstarch) be made without it??
I hope that they had fun experimenting, Simone! lol. You can omit the cornstarch but the cookies will not be as soft. The cornstarch helps break down the harshness of the flour and leaves for a more tender baked good. 🙂
The best cookies I have ever had/made. Thank you Sam!!
Thank you so much, Buffie! 🙂
These cookies are so good! I’ve made them multiple times and people love them! Can you add walnuts to them too? If so, how much would you suggest to add?
I am so glad that you enjoyed the cookies, Grace! Yes, you can add chopped walnuts to the cookies next time. I would start by adding 1 cup in and add more based on preference. Enjoy! 🙂
All I have right now is quick oats can i use them Instead of the old fashion oats
Using old fashioned oats gives you cookies that will be chewier and heartier, where quick oats tend to leave the cookie dryer, therefore I do not reccomend it.
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. 😀
I am so glad that they turned out so well, Amber and you enjoyed them! Thank you for trying my recipe and for commenting. 🙂