Oatmeal Chocolate Chip Cookies
A soft and chewy recipe for oatmeal chocolate chip cookies.
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 36 minutes
Servings 24 large cookies
- 1 cup unsalted butter, softened to room temperature 216g
- 1 cup dark brown sugar, tightly 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 would 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
Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
Add eggs, one at a time, beating until combined.
Stir in vanilla extract and maple syrup.
In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
Gradually stir in oats until completely combined and then stir in chocolate chips.
Chill dough in refrigerator for 30 minutes.
Preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
Bake on 350F (175C) for 12-13 (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 for 5-10 minutes on cookie sheet before transferring to cooling rack to cool completely.
Serving: 1large cookie | Calories: 332kcal