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5.0 from 204 votes

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!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 7 mins
Servings: 24 large cookies
Calories: 312 kcal
Course: Dessert , Baked Goods
Cuisine: American

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 cups 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

    Cup of Yum
  1. Place butter in large bowl and beat with an electric mixer (alternatively you can use a stand mixer) until creamy.
  2. Add brown sugar and granulated sugar and beat until thoroughly combined.
  3. Add eggs and egg yolk, vanilla extract, and maple syrup and stir until well-combined.
  4. In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
  5. With mixer on low speed, gradually add flour mixture to the butter mixture until ingredients are completely combined.
  6. Add oats and chocolate chips, stirring until thoroughly combined.
  7. Cover bowl with plastic wrap and transfer cookie dough to refrigerator. Chill for at least 30 minutes¹.
  8. Preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
  9. Once dough has chilled, drop cookie dough by rounded 2 Tablespoon-sized scoops onto parchment paper, spacing cookies at least 2" apart.
  10. 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).
  11. 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.
  • 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 Information

Serving 1large cookie Calories 312kcal (16%) Carbohydrates 46g (15%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 36mg (12%) Sodium 139mg (6%) Potassium 80mg (2%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 290IU (6%) Vitamin C 1mg (1%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 24large cookies

Amount Per Serving

Calories 312

% Daily Value*

Serving 1large cookie
Calories 312kcal 16%
Carbohydrates 46g 15%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 36mg 12%
Sodium 139mg 6%
Potassium 80mg 2%
Fiber 2g 8%
Sugar 24g 48%
Vitamin A 290IU 6%
Vitamin C 1mg 1%
Calcium 40mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.