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    You are here: Home / Desserts / Cookies / Oatmeal Chocolate Chip Cookies

    Oatmeal Chocolate Chip Cookies

    September 18, 2019 By Sam 112 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Chocolate chip oatmeal cookies

    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!

    Close-up of oatmeal chocolate chip cookie to show texture

    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 Oatmeal Chocolate Chip Cookies

    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.

    A Bowl of Oatmeal Chocolate Chip Cookie Dough

    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.

    chocolate chip oatmeal cookies cooling on marble

    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!

    Freshly baked oatmeal chocolate chip cookies cooling on a marble slab

    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!

    You might notice that this is one of my older videos. Zach and I filmed this one before we moved into the new kitchen but I’m just now getting around to sharing it. My face also seems a lot smaller to me because I wasn’t nearly as pregnant there as I am now! 🙈
    By the way, I’ve been meaning to share a post all about the new kitchen but haven’t quite gotten around to it. Is that something you’d like to see on the blog? Let me know!
    Chocolate chip oatmeal cookie

    Oatmeal Chocolate Chip Cookies

    The ULTIMATE recipe for super soft and chewy oatmeal chocolate chip cookies! These are richly flavored and SO good!
    Be sure to check out the how-to VIDEO below the recipe!
    4.95 from 40 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 12 minutes
    Total Time: 36 minutes
    Servings: 24 large cookies
    Calories: 312kcal
    Author: Sam Merritt

    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
    Prevent your screen from going dark

    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.

    Notes

    ¹Dough may be chilled longer, up to several days, just keep in mind that if it sits longer than several hours it will be very firm and difficult to scoop and may need to sit at room temperature for 15 minutes or so to soften enough to scoop.

    Nutrition

    Serving: 1large cookie | Calories: 312kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 139mg | Potassium: 80mg | Fiber: 2g | Sugar: 24g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Oatmeal Chocolate Chip Cookies on Marble

    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.

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    Reader Interactions

    Comments

    1. Marion Parfan

      September 27, 2020 at 12:19 am

      5 stars
      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. =)

      Reply
      • Sam

        September 27, 2020 at 11:41 am

        I am so glad everyone enjoyed them so much, Marion! I am so glad you enjoy the website so much. Happy baking! 🙂

        Reply
    2. Kathy Martens

      September 04, 2020 at 3:51 pm

      5 stars
      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!

      Reply
      • Sam

        September 04, 2020 at 3:59 pm

        Thank you so much, Kathy! I am so glad you hated them! 😉

        Reply
    3. Beth W

      July 15, 2020 at 1:26 pm

      Can I freeze the dough balls to bake at a later time?

      Reply
      • Sam

        July 15, 2020 at 4:39 pm

        Yes! Usually the cookies need an extra minute or so in the oven when baked from frozen, but the dough freezes well. Enjoy, Beth! 🙂

        Reply
    4. Shyla Lindsey

      July 11, 2020 at 9:26 pm

      5 stars
      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.

      Reply
      • Sam

        July 13, 2020 at 9:57 pm

        I am so glad you enjoyed them so much, Shyla! 🙂

        Reply
    5. Lily

      June 20, 2020 at 5:12 am

      Planning to make this recipe! But I don’t have maple syrup. Can I substitute flavored honey?

      Reply
      • Sam

        June 22, 2020 at 5:03 pm

        That should work just fine. 🙂

        Reply
        • Lily

          June 26, 2020 at 1:00 am

          4 stars
          Tried this! But it came out soft and flat 🙁 I didn’t know where I went wrong, followed the instructions thoroughly.

        • Sam

          June 26, 2020 at 10:28 am

          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. 🙂

    6. Kristina

      June 08, 2020 at 9:03 am

      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?

      Reply
      • Sam

        June 08, 2020 at 3:22 pm

        Hi Kristina! That should work just fine. 🙂

        Reply
    7. Susan Brown

      May 28, 2020 at 2:38 pm

      5 stars
      I’ve baked a lot of cookies in my life, and this is one of the best recipes I’ve ever made!

      Reply
      • Sam

        May 28, 2020 at 4:54 pm

        I am so glad you enjoyed them so much, Susan! 🙂

        Reply
    8. Felicia

      May 01, 2020 at 2:42 am

      5 stars
      These are great, thanks so much [oats make them feel healthy lol].

      Reply
      • Sugar Spun Run

        May 01, 2020 at 7:24 am

        I am so glad that you enjoyed them, Felicia! Thank you for trying my recipe. 🙂

        Reply
    9. Kathy

      April 29, 2020 at 3:39 pm

      These cookies look delicious! Can you substitute raisins for the 2 cups of chocolate chips?

      Reply
      • Sugar Spun Run

        April 29, 2020 at 3:41 pm

        Thanks, Kathy! Yes, absolutely! Enjoy! 🙂

        Reply
    10. Carmen

      April 29, 2020 at 12:51 pm

      5 stars
      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.

      Reply
      • Sugar Spun Run

        April 29, 2020 at 2:54 pm

        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. 🙂

        Reply
    11. Simone

      April 28, 2020 at 3:46 pm

      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??

      Reply
      • Sugar Spun Run

        April 28, 2020 at 3:49 pm

        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. 🙂

        Reply
    12. Buffie

      April 24, 2020 at 9:57 pm

      5 stars
      The best cookies I have ever had/made. Thank you Sam!!

      Reply
      • Sam

        April 24, 2020 at 10:20 pm

        Thank you so much, Buffie! 🙂

        Reply
    13. Grace McIlhenny

      April 19, 2020 at 11:13 pm

      5 stars
      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?

      Reply
      • Sugar Spun Run

        April 20, 2020 at 8:19 am

        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! 🙂

        Reply
    14. can you use them

      April 10, 2020 at 12:45 pm

      All I have right now is quick oats can i use them Instead of the old fashion oats

      Reply
      • Sugar Spun Run

        April 10, 2020 at 2:22 pm

        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.

        Reply
    15. Amber in Compton

      March 29, 2020 at 10:57 pm

      5 stars
      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. 😀

      Reply
      • Sugar Spun Run

        March 30, 2020 at 7:49 am

        I am so glad that they turned out so well, Amber and you enjoyed them! Thank you for trying my recipe and for commenting. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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