These are the best maple oatmeal chocolate chip cookies. They are soft and chewy with a buttery crisp edge. Every bite has maple syrup, hearty oats, and sweet chocolate.
This recipe doesn’t use any maple extract, just maple syrup. The syrup makes these cookies extra chewy, sweet, and delicious! With hints of maple in every bite.
These cookies require no chill time and no electric mixer. Just a spatula, a whisk, and some elbow grease.
The combination of maple with oats and chocolate is so underrated and spectacular. These are one of my favourite cookies.
Jump to:
Ingredients Notes
Here is a list of key ingredients for these Maple Oatmeal Chocolate Chip Cookies. For a list of measurements, check out the recipe card below.
- Brown sugar – I used dark brown sugar for this recipe, but light brown works as well.
- Chocolate chips - I used semi-sweet, but milk or dark work too! I think white would be to sweet.
- Egg – Make sure the egg is at room temperature before beginning.
- Maple syrup - You can use real maple syrup or table syrup. Make sure it is at room temperature.
- Flour – I used all-purpose flour for this recipe.
- Oats: Rolled oats work great for this recipe.
Step by step instructions
Here is how to make and bake these maple oatmeal chocolate chip cookies. You will need two trays lined with parchment paper, three mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Prep. Measure the ingredients and melt the butter. Remove the egg and maple syrup from the fridge and allow to come to room temperature.
Step 2 – Mix dry ingredients. In a medium bowl, add in the dry ingredients; all-purpose flour, rolled oats, cinnamon, salt, baking soda, and baking powder.
Step 3 – Mix wet ingredients. In a medium bowl, add in the melted and slightly cooled butter and brown sugar. Whisk together.
Step 4 – Mix in egg and maple syrup. Add in the egg and vanilla and whisk for 2-3 minutes until lighter in colour and air bubbles form. Adding air into the mixture is important, so make sure to whisk well. Then add in the maple syrup and continue whisking until all smooth.
Step 5 – Add in dry ingredients. Stir together until a soft cookie dough forms. Once there are no flour streaks, stop mixing.
Step 6 – Mix in add-ins. Add in the chocolate chips and mix in a few times. The dough will be sticky, but scoop-able.
Step 7 - Bake. Scoop 6 cookies at a time on the tray, about 2-3 inches apart from one another. Allow the cookies to bake for 10-14 minutes or until the edges are a light brown and the middle is still soft.
Allow the cookies to cool and enjoy! They are best served fresh or next day. You can leave them on your counter for 3 days or in the fridge for up to one week. You can also freeze the cookies in an airtight ziplock bag for up to 1 month and warm up in the microwave.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Don’t over mix the dough. Once you see no dry streaks, stop mixing.
- Make sure your ingredients are at room temperature before beginning.
- Use a gram scale. My biggest tip in the kitchen, especially when measuring dry ingredients.
FAQ
Do I have to add oats?
Yes! This is an oat based recipe.
Do I have to add maple syrup?
Yes! It is a main ingredient.
Can I use other add-ins?
Feel free to substitute the chocolate chips for something else or leave them out completely.
Check out more oatmeal recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Maple Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 2 cups rolled oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter melted and cooled
- 1 cup dark brown sugar or light brown sugar
- 1 large egg room temperature
- 2 tsps vanilla
- 1/2 cup maple syrup room temperature
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Melt the butter and allow it to cool.1/2 cup unsalted butter
- In a medium bowl, add in the dry ingredients and stir. Set aside.1 1/2 cups all-purpose flour, 2 cups rolled oats, 1 tsp baking soda, 1/2 tsp baking powder, 3/4 tsp salt, 1 tsp ground cinnamon
- In a large bowl, whisk slightly cooled butter and brown sugar. Add in egg and vanilla and whisk in. Then whisk in the maple syrup until smooth.1/2 cup unsalted butter, 1 cup dark brown sugar, 1 large egg, 1/2 cup maple syrup, 2 tsps vanilla
- Add in the dry ingredients. With a spatula, mix until a soft cookie dough forms.
- Add in the chocolate chips until evenly distributed. Don't over-mix.1/2 cup semi-sweet chocolate chips
- Scoop 6 cookie dough balls per tray and place on the prepared cookie sheet. Each cookie should be spaced 2-3 inches apart from one another.
- Bake for 10-14 minutes. Mine took 13 minutes. The inside will look very soft, while the edges remain a light golden brown. Remove from oven and let the cookies sit on the hot pan for a few minutes to continue baking.
- Enjoy! These maple chocolate chip cookies are best served fresh or next day. You can keep them on the counter for 3 days or in the fridge for a week!
Deb M. says
The cookies were very easy and SO delicious! My husband and I have not tasted the maple, which he was looking forward to. I may try adding some extract as well as the syrup. The portions seemed unclear so I will report that I used a mounded Tablespoon of dough and was able to yield 24 cookies 3 inches in diameter.
Patrice says
What's the best egg substitute to use in this recipe?
Ania says
Hi Patrice! I haven't tried any egg substitutes, so unfortunately I can't recommend one that works for me. If you have one that you use, feel free to try it out, but I can't guarantee the same results.
Kim Jones says
Hi Patrice! We have a family friend that is allergic to eggs, so when making cookies and other baked goods (both sweet and savory) I use ¼ cup of applesauce, Greek yogurt, mashed banana or pureed pumpkin for each egg called for in the recipe. Yogurt and applesauce are the most common ones I use, but I've had good success with all of them. Mashed cooked carrots or sweet potatoes would also work. Good luck and happy eggless baking! ~♡~
Denise Hanson says
Could I substitute molasses for maple syrup?
Ania says
Hi Denise! Yes you can, but the taste will be very different. Enjoy!
Rosetta says
Sounds yummy. Going to try them. What type of oats did you use?Really like your format for your recipes.
Ania says
Hi Rosetta! They are so delicious. I used large flake oats, also known as rolled oats. Thank you very much for the kind words - enjoy the cookies 🙂
Barbara says
These look exactly like the perfect cookie I've been looking for. Question, though:
Could I use steel cut oats instead of rolled oats, or would that make the texture too hard?
Thanks!
Ania says
Hi Barbara! These cookies are super delicious and I highly recommend using rolled oats. You are correct, since these are an oatmeal cookie and we require lots of oats, the texture would be to tough if you used steel cut oats. Enjoy!
Bren says
Brought these to a party w lots of accomplished bakers & they loved them!! I'll just have to make more 😁
Ania says
Hey Bren! I'm SO glad to hear that the cookies were a hit - They're one of my favourites for the season. Thanks for sharing, it made my day 🙂
Marilyn says
FYI - You mention vanilla in the ingredients listing but there is no vanilla added in the actual recipe
Ania says
Hi Marilyn! I apologize about this - I didn't use any vanilla in the recipe and have updated the recipe, but you can use a splash of it if you'd like. 🙂
Eliza says
Absolutely perfect oatmeal cookies , easy to make and delicious. Its not the first recipe from your blog and I love all of them so far .