Maple Oatmeal Chocolate Chip Cookies
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.
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!