Oatmeal Chocolate Chip Cookies

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.

Recipe includes a how-to video!

Course Cookies, Dessert

Cuisine American

Prep Time 25

Cook Time 12

Chilling time 30

Total Time 1 7

Servings large cookies

Calories 312kcal

Author Sam Merritt

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.

Video

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.

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.

Gluten-free note

I have not tried it myself, but others have successfully made this recipe with Cup4Cup gluten-free flour and gluten-free oats.

Nutrition