These Oatmeal Chocolate Chip Cookies are the perfect blend of chewy, hearty, and indulgent. Packed with wholesome oats and rich chocolate chips, every bite offers a satisfying crunch and a melt-in-your-mouth sweetness. With just 25 minutes of prep and a quick 12-minute bake, they’re surprisingly simple to whip up for a crowd-pleasing treat.
Chilling the dough for 30 minutes ensures they bake up thick and golden, with a soft center and crisp edges. Whether you’re craving a cozy snack or a dessert to share, these cookies deliver warmth and comfort in every bite. Plus, they’re perfect for freezing, so you can enjoy that freshly baked flavor anytime.
Ingredients for Oatmeal Chocolate Chip Cookies
- 1 cup (216 g) unsalted butter, softened to room temperature
- 1 cup (200 g) dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons maple syrup (real maple syrup or pancake syrup works)
- 1 ¾ cups + 2 Tablespoons (230 g) all-purpose flour
- 1 Tablespoon cornstarch (cornflour in the UK)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon cinnamon (optional)
- 3 cups (285 g) old-fashioned rolled oats
- 2 cups chocolate chips (semisweet, dark, milk, or white chocolate, depending on preference)
Step-by-Step Instructions
- Prepare the butter mixture: In a large bowl, beat the softened butter with an electric mixer (or stand mixer) until creamy.
- Add sugars: Add the dark brown sugar and granulated sugar to the butter. Beat until thoroughly combined.
- Incorporate wet ingredients: Add the egg, egg yolk, vanilla extract, and maple syrup. Stir until well-combined.
- Mix dry ingredients: In a separate medium-sized bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture until fully combined.
- Add oats and chocolate chips: Stir in the rolled oats and chocolate chips until evenly distributed.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper.
- Shape the cookies: Once chilled, scoop the dough into rounded 2 Tablespoon-sized portions and place them on the prepared cookie sheets, spacing them at least 2 inches apart.
- Bake: Bake at 350°F (175°C) for 12-13 minutes. The edges should be slightly browned, and the centers may still look slightly underbaked (they’ll finish baking as they cool).
- Cool and enjoy: Allow the cookies to cool completely on the cookie sheet before serving.
Storage and Reheating Tips
Store your Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch things up by using white chocolate chips or butterscotch chips instead of semisweet. For a nutty twist, add 1 cup of chopped walnuts or pecans. If you’re feeling adventurous, mix in ½ cup of shredded coconut or swap the cinnamon for nutmeg for a different flavor profile.
Time-Saving Hacks
If you’re short on time, skip the chilling step—though the cookies may spread a bit more. To speed up prep, use a cookie scoop for evenly sized dough balls. You can also prepare the dough ahead of time and refrigerate it for up to 2 days, baking only what you need when you’re ready.
Equipment Guidance
A stand mixer or hand mixer makes creaming the butter and sugar a breeze. Use a parchment-lined baking sheet to prevent sticking and ensure easy cleanup. For perfectly portioned cookies, a 2-Tablespoon cookie scoop is a game-changer.
Common Questions Answered
Can I use quick oats instead of old-fashioned rolled oats?
Yes, but the texture will be slightly softer.
Can I omit the maple syrup?
Absolutely, though it adds a subtle depth of flavor.
Why chill the dough?
Chilling helps prevent excessive spreading and enhances the cookie’s texture.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar, firmly packed
- ½ cup sugar
- 1 large egg + 1 large egg yolk 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 all-purpose flour
- 1 Tablespoon cornstarch cornflour in UK
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon cinnamon optional
- 3 cup old fashioned rolled oats
- 2 cup 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.
- Add brown sugar and granulated sugar and beat until thoroughly combined.
- Add eggs and egg yolk, 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 minutes.
- 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.