The best oatmeal chocolate chip cookies are soft and chewy and packed with flavor and chocolate chips! The only oatmeal chocolate chip cookie recipe you need.
These oatmeal chocolate chip cookies are always so popular. Even those who profess to not have that much of a sweet tooth will be seen scoffing a few of these cookies. They are simply irresistible.
They’re also a snap to make. The recipe is based on our fabulous oatmeal cookies. We have already made some oatmeal raisin cookies from that recipe and now here we are with the chocolate chip edition.
For more delicious chocolate chip delights, check out our perfect chocolate chip cookies, our peanut butter chocolate chip cookies, white chocolate chip cookies and inside out chocolate chip cookies.
How To Make Oatmeal Chocolate Chip Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add softened butter and light brown sugar to the bowl of your stand mixer. Cream them together until smooth.
- Add maple syrup, vanilla extract and milk and mix in.
- Now add rolled oats, dessicated coconut (finely shredded coconut), all purpose flour, baking soda, ground cinnamon and salt and mix in with a spoon (don’t use your electric mixer for this part).
- Now add in the chocolate chips and mix in.
- Roll the dough into balls and place them evenly onto a parchment lined baking tray. Aim to get 20 cookies from the batch.
- Bake for 12 minutes until lightly browned on top.
- As soon as the cookies come out of the oven press a few more chocolate chips directly into the tops of the cookies.
- Leave them on the tray to cool. They will firm up as they cool down.
Recipe Ingredient Tips
Lightly salted butter. We used lightly salted butter in this recipe but unsalted will also be fine to use in this recipe. Whatever you have on hand will be fine. It’s ideal to let the butter soften before creaming it with the sugar. If you forget to do it though then there is an easy fix. Just cut the butter into cubes and beat it in your stand mixer for a couple of minutes to soften it before you add the sugar.
Maple Syrup. You can use real maple syrup in these cookies or you can use any maple flavored table syrup or really any syrup at all. Golden syrup is also delicious in these cookies if you’re in the UK or somewhere else that Golden syrup is available.
Rolled Oats. These are also known as old fashioned oats. These work wonderfully in these cookies to provide that wonderful chewy texture.
Dessicated Coconut. This is also known as finely shredded coconut or finely shredded coconut flakes. It is very finely shredded, dried coconut.
Chocolate Chips. You can use any chocolate chips or chocolate chunks that you like in these cookies. We used milk chocolate chips but semi sweet or dark chocolate chips also work great.
Recipe Q&A
Quick oats won’t work nearly so well in these cookies. It’s the rolled oats – also called old fashioned oats – that really make these cookies so deliciously chewy. Quick oats may work in a pinch but they won’t be nearly so good.
Yes! These cookies work really well for gluten-free. All you need to do is make sure your rolled oats are gluten-free and then switch the all purpose flour for a gluten free all purpose baking blend.
Storing and Freezing
Keep your cookies stored in an airtight container at room temperature or in the fridge for up to a week.
They also freeze well for up to 3 months.
More Delicious Cookie Recipes
- Chocolate Cookies
- Peanut Butter Cookies
- Lemon Cookies
- Almond Butter Cookies
- Shortbread Cookies
- Chocolate Peanut Butter Cookies
Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup Butter Lightly Salted, Softened*
- 1 cup Light Brown Sugar
- 3 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 2 Tbsp Milk
- 1 and ½ cups Rolled Oats
- 1 cup Dessicated Coconut Finely Shredded Coconut
- 1 cup All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- ½ tsp Salt
- 1 cup Milk Chocolate Chips or Semi Sweet*
Instructions
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Set aside.
- Add softened butter and light brown sugar to the bowl of your stand mixer. Cream them together until smooth.
- Add the maple syrup, vanilla extract and milk and mix in.
- Add rolled oats, dessicated coconut (finely shredded coconut), all purpose flour, baking soda, ground cinnamon and salt and mix in with a spoon (don't use your electric mixer for this part).
- Add the chocolate chips and mix in.
- Break off pieces of the cookie dough and roll into balls. Place them evenly onto the parchment lined baking tray. Aim to get 20 cookies from the batch.
- Bake for 12 minutes until lightly browned on top. If they haven't spread enough when they come out of the oven then flatten them lightly with a fork while they are still hot from the oven.
- Press a few more chocolate chips directly into the tops of the cookies while they are still warm.
- Leave them on the tray to cool. They will firm up as they cool down.
Video
Notes
- Lightly salted butter or unsalted butter will both be fine to use in this recipe. Whatever you have on hand will be fine. It’s ideal to let the butter soften before creaming it with the sugar. If you forget to do it though then there is an easy fix. Just cut the butter into cubes and beat it in your stand mixer for a couple of minutes to soften it before you add the sugar.
- Maple Syrup. You can use real maple syrup in these cookies or you can use any maple flavored table syrup or really any syrup at all. Golden syrup is also delicious in these cookies if you’re in the UK or somewhere else that Golden syrup is available.
- Rolled Oats. These are also known as old fashioned oats. These work wonderfully in these cookies to provide that wonderful chewy texture.
- Dessicated Coconut. This is also known as finely shredded coconut or finely shredded coconut flakes. It is very finely shredded, dried coconut.
- Chocolate Chips. You can use any chocolate chips or chocolate chunks that you like in these cookies. We used milk chocolate chips but semi sweet or dark chocolate chips also work great.
- Storing and Freezing. Keep your cookies stored in an airtight container at room temperature or in the fridge for up to a week. They also freeze well for up to 3 months.
Easy and so delicious! My kids devoured them and asked me if I can please make more!
Awesome Rachelle! Thanks so much for posting!