These maple oatmeal chocolate chip cookies get their flavor from a packet of instant maple and brown sugar oatmeal that is mixed right into the flour.
The oatmeal adds a gentle chew and a warm maple sweetness, while the brown sugar keeps the centers soft. The dough needs no chilling, and the cookies are ready in about 11 minutes of baking.
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Why This Maple Oatmeal Chocolate Chip Cookies Recipe Works
Instant oatmeal is milled finer than rolled oats, so it blends into the dough and flavors every bite rather than showing up as chunky bits.
A high ratio of brown sugar to butter makes the cookies soft and moist, and a spoonful of half and half adds richness without extra eggs.
A hot hot oven at 375 degrees F sets the edges fast while the centers stay tender, so you get chewy cookies in about 11 minutes.
Ingredients for Maple Oatmeal Chocolate Chip Cookies
- 2 cups all purpose flour
- 1 1/2 oz instant maple and brown sugar oatmeal, 1 packet
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp corn starch
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 tbsp half and half
- 1 cup semisweet chocolate chips
Instant oatmeal. The fine, soft oats in the packet melt into the dough. Larger rolled oats would make the cookies bumpy.
Corn starch. A half teaspoon keeps the centers tender and slightly thick.
Brown sugar. Pack it into the measuring cup. The molasses keeps the cookies moist and gives a toffee flavor.
Half and half. Two spoonfuls loosen the dough and add richness. Whole milk works if that is what you have.
Semisweet chips. Their slight bitterness balances the sweet maple and brown sugar.
How to Make Maple Oatmeal Chocolate Chip Cookies
1. Heat and line Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Mix the dry ingredients In a bowl, stir the flour, oatmeal, baking soda, salt, and corn starch together.
3. Cream the butter and sugars In a large bowl, beat the butter with the brown sugar and granulated sugar with a hand mixer until smooth.
4. Add the eggs Whisk in the eggs, vanilla, and half and half until everything is combined.
5. Combine Add the flour mixture gradually and beat on medium speed for about 10 seconds, just until blended.
6. Add the chips Fold in the chocolate chips with a spatula.
7. Portion Scoop about 2 tablespoons of dough per cookie, set the portions on the sheet, and press the tops lightly to flatten them a little.
8. Bake Bake for about 11 minutes, until the edges look golden, then cool for a few minutes on the sheet.
How to Serve Maple Oatmeal Chocolate Chip Cookies
Serve the cookies warm with a glass of milk. For brunch, pair them with Greek yogurt banana bread and cinnamon streusel coffee cake. They also go well with a cold strawberry blueberry kefir smoothie and make a nice partner for baked cinnamon rice pudding at a dessert table.
How to Store and Reheat Maple Oatmeal Chocolate Chip Cookies
Cool the cookies completely, then keep them in an airtight container at room temperature for up to 4 days. Freeze them in a resealable bag for up to 3 months. Warm one in the microwave for a few seconds to bring back that fresh baked softness.
Tips and Variations for Maple Oatmeal Chocolate Chip Cookies
Pack the sugar. Press the brown sugar firmly into the cup. Loose sugar means less moisture and drier cookies.
Use room temperature butter. It should dent easily when pressed. Melted butter spreads too much.
Mix gently. Stop mixing as soon as the flour disappears, because overmixed dough turns tough.
Chill for thicker cookies. Resting the dough for 30 minutes in the refrigerator gives thicker, chewier cookies.
Watch the edges. Take the pan out when the edges are golden and the middle looks soft. Carryover heat finishes the center.
Skip the raw dough. The dough has raw eggs and flour, so bake it before tasting.
Try other flavors. Cinnamon instant oatmeal can replace the maple and brown sugar packet, and white chocolate chips work in place of semisweet.
Food safety. For general advice on storing baked goods and leftovers, read this University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Maple Oatmeal Chocolate Chip Cookies
Can I use rolled oats in maple oatmeal chocolate chip cookies?
Pulse rolled oats in a blender until fine, then add a spoonful of maple syrup for flavor. Instant oatmeal packets are easier.
Why do my maple oatmeal chocolate chip cookies spread?
Butter that is too soft or a warm baking sheet is the usual reason. Chill the dough for 30 minutes and use a cool pan.
How do I store maple oatmeal chocolate chip cookies?
Keep them in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
Can I leave out the corn starch?
Yes. The cookies will be a little less soft in the center but still good.
Can I make the dough ahead?
Yes. Refrigerate the dough for up to 2 days, then let it sit for 15 minutes before scooping.
Maple Oatmeal Chocolate Chip Cookies with Brown Sugar
Equipment
- Baking sheet
- Parchment paper
- Hand mixer
- Cookie scoop
- Cooling rack
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 ½ oz instant maple and brown sugar oatmeal 1 packet
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp corn starch
- ½ cup unsalted butter room temperature, 1 stick
- 1 ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 2 tbsp half and half
- 1 cup semisweet chocolate chips
Instructions
Cooking
- Heat and line. Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Mix dry and wet. Stir the flour, oatmeal, baking soda, salt, and corn starch together, beat the butter with both sugars until smooth, then whisk in the eggs, vanilla, and half and half.
- Combine. Gradually add the flour mixture and beat for about 10 seconds, then fold in the chocolate chips.
- Portion. Scoop about 2 tablespoons per cookie onto the sheet and press the tops lightly.
- Bake. Bake for about 11 minutes until the edges are golden, then cool on the sheet for a few minutes.
