These are maple oatmeal chocolate chip cookies perfect for the cozy fall weather! They are full of sweet maple syrup, hearty oats, gooey chocolate, and brown sugar in every bite!
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. They are so easy to whip up on any cozy fall day.
The maple flavours, chewy oats, and gooey chocolate combined together is a combo you’ll find yourself baking over and over again!
For more fall recipes, try Applesauce Oatmeal Cookies, Cinnamon Pecan Chocolate Chip Cookies, and Apple Cinnamon Oatmeal Cookies.
Why this recipe works
- Easy to bake – No electric mixer or chill time required!
- Maple syrup – Sweet maple syrup paired with the oats adds a nice chew to the cookie.
- Fall recipe – The perfect autumn bake.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the ingredients we’re using!
- 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 – Remove 2 hours prior to baking.
- 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. Melt the butter. Allow it to cool as you prep the rest of your ingredients. 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 flour, oats, cinnamon, baking soda, baking powder, and salt.
Step 3 – Mix wet ingredients. In a medium bowl, add in butter and brown sugar. Whisk together.
Step 4 – Mix in egg and maple syrup. Add in the egg and whisk well. Then add in the maple syrup and continue whisking until smooth.
Step 5 – Add in dry ingredients. Mix until a soft cookie dough forms. Don’t overmix!
Step 6 – Mix in add-ins. Toss in the chocolate chips and mix a few more times. The dough should be sticky, but able to scoop.
Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Bake the cookies right away. As soon as you add in the dry ingredients, the leavening agents begin to work. If you let the dough sit, the cookies won't spread as much in the oven.
- Use pure maple syrup. Table syrup have a lot of added sugars and other things that will alter the results.
- Make sure your ingredients are at room temperature before beginning.
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Do I have to add oats?
Yes!
Do I have to add maple syrup?
Yes! It is a main ingredient.
Can I use other add-ins?
Absolutely! 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
- 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 flour, oats, cinnamon, baking powder, baking soda, and salt.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 cooled butter and brown sugar. Add in egg 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
- Add in the dry ingredients and mix until a soft cookie dough forms. Don't over-mix!
- Add in chocolate chips and mix in a few times.1/2 cup semi-sweet chocolate chips
- Scoop 6 cookie dough balls using a cookie scoop (The one I used is 1.5oz) and place on the prepared cookie sheet.
- Bake for 10-15 minutes. Mine took 13 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven, let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
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 .